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Sweet Potato Dessert Squares recipe

This scrumptious dessert is made easierthanks to a package of yellow cake mix that makes the crust andcrumb topping for these spiced sweet potato-custard filled dessertsquares.

Recipe: Sweet Potato DessertSquares

Crust:1 (18.25-ounce) package yellow cake mix1/2 cup butter or margarine, melted1 large egg, beatenFilling:3 cups cold mashed sweet potatoesor 2 (15-ounce) cans sweet potatoes, drained and mashed2/3 cup milk1/2 cup packed brown sugar2 large eggs, beaten1 tablespoon pumpkin pie spiceTopping:6 tablespoons butter or margarine1 cup chopped pecans1/4 cup granulated sugar1 teaspoon ground cinnamonWhipped cream and pecan halves (optional)

  • For Crust: Set aside 1 cup of the cakemix. Combine remaining mix with butter and egg; spread into agreased 13 x 9 x 2-inch baking pan.
  • For Filling: Whisk filling ingredientsuntil smooth; pour over crust.
  • For topping, cut butter into reservedcake mix until crumbly. Stir in pecans, sugar and cinnamon; sprinkleover the filling.
  • Bake at 350°F (175°C) for 60 to65 minutes or until a knife inserted near the center comes outclean. Cool.
  • Garnish with whipped cream and pecan halvesif desired.

    Makes 16 servings.

    Per serving: CAL 404 (44% from fat); FAT20g; PROTEIN 5g; CARB 53g; CHOL 69mg; SODIUM 346mg

    Recipe provided courtesy of Lousiana SweetPotato Commission.

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