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Sweet Potato Pie Bars recipe

Wait until you taste this yummy sweet potatopie disguised as an incredible bar cookie. The fabulous sweetpotato pie filling with a cinnamon crumbly topping is easilycut into squares and watch them disappear.

Recipe: Sweet Potato PieBars

1 (18.25-ounce) yellow cake mix – divideduse6 tablespoons margarine or butter, melted- divided use1 large egg1 1/2 cups mashed cooked sweet potatoes1/2 teaspoon ground nutmeg1 teaspoon ground cinnamon – divided use1/3 cup granulated sugar2 large egg whites1 (5-ounce) can evaporated milk2 tablespoons packed light brown sugar1/2 cup chopped pecans

  • Preheat oven to 350°F (175°C).
  • Set aside 1 cup yellow cake mix.
  • In a mixing bowl, blend together remainingcake mix, 4 tablespoons melted margarine, and egg; mix well.Pat mixture into the bottom of a 13 x 9 x 2-inch pan coated withnonstick cooking spray.
  • In a separate mixing bowl, combine sweetpotatoes, nutmeg, 1/2 teaspoon cinnamon, sugar, egg whites, andevaporated milk until creamy. Pour filling over prepared crust.
  • Mix reserved 1 cup cake mix, remaining1/2 teaspoon cinnamon, remaining 2 tablespoons melted margarine,brown sugar, and pecans and sprinkle over filling.
  • Bake for 40 to 45 minutes or until fillingis set.

    Makes 24 servings.

    Per serving: CAL 182 (36% from fat); FAT7g; PROTEIN 3g; CARB 27g, CHOL 11mg; SODIUM 185mg; SATURATEDFAT 2g; DIETARY FIBER 1g

    * Created by Louisiana Sweet Potato Commissionspokesperson, Holly Clegg.

    Recipe provided courtesy of Lousiana SweetPotato Commission.

    gluten free sweet potato pie squares

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