Sweet Potato Dessert Squares Recipe
Ingredients
| Yellow cake mix package | 1 , divided | |
| Butter/Margarine | 1/2 Cup (16 tbs), melted | |
| Egg | 1 , beaten | |
| Sweet potatoes | 3 Cup (16 tbs), mashed (FILLING:) | |
| Milk | 2/3 Cup (16 tbs) (FILLING:) | |
| Packed brown sugar | 1/2 Cup (16 tbs) (FILLING:) | |
| Eggs | 2 , beaten (FILLING:) | |
| Pumpkin pie spice | 1 Tablespoon (FILLING:) | |
| Butter/Margarine | 6 Tablespoon (TOPPING:) | |
| Pecans | 1 Cup (16 tbs), chopped (TOPPING:) | |
| Sugar | 1/4 Cup (16 tbs) (TOPPING:) | |
| Ground cinnamon | 1 Teaspoon (TOPPING:) |
Directions
Set aside 1 cup of the cake mix.
Combine remaining mix with butter and egg; spread into a greased 13-in.x 9-in.x 2-in.baking pan.
Whisk filling ingredients until smooth; pour over crust.
For topping, cut butter into the reserved cake mix until crumbly.
Stir in pecans, sugar and cinnamon; sprinkle over the filling.
Bake at 350° for 60-65 minutes or until a knife inserted near the center comes out clean.
Cool.
Garnish with whipped cream and pecan halves if desired.
Combine remaining mix with butter and egg; spread into a greased 13-in.x 9-in.x 2-in.baking pan.
Whisk filling ingredients until smooth; pour over crust.
For topping, cut butter into the reserved cake mix until crumbly.
Stir in pecans, sugar and cinnamon; sprinkle over the filling.
Bake at 350° for 60-65 minutes or until a knife inserted near the center comes out clean.
Cool.
Garnish with whipped cream and pecan halves if desired.
Chef
