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)
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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