Taste of Home
Sweet Potato Dessert Squares
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
YIELD: 16 servings.
I prepare sweet potatoes every week for my family, mostly as a side dish. But I’ve also found that they make desserts even more delightful. These moist, rich squares have a great pecan crunch. —Betty Janway, Ruston, LA
Ingredients
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1 package yellow cake mix (regular size), divided
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1/2 cup butter, melted
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1 large egg, room temperature, lightly beaten
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FILLING:
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3 cups cold mashed sweet potatoes (without added milk or butter)
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2/3 cup 2% milk
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1/2 cup packed brown sugar
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2 large eggs, lightly beaten
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1 tablespoon pumpkin pie spice
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TOPPING:
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6 tablespoons cold butter
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1 cup chopped pecans
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1/4 cup sugar
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1 teaspoon ground cinnamon
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Optional: Whipped cream and pecan halves
Directions
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1.
Set aside 3/4 cup cake mix. Combine remaining mix with butter and egg until crumbly; spread into a greased 13x9-in. baking pan. Whisk filling ingredients until smooth; pour over crust.
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2.
For topping, cut butter into reserved cake mix until crumbly. Stir in pecans, sugar and cinnamon; sprinkle over filling.
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3.
Bake at 350° for 60-65 minutes or until a knife inserted in center comes out clean. Cool. Garnish with whipped cream and pecan halves if desired.
Nutrition Facts
1 each: 399 calories, 20g fat (8g saturated fat), 68mg cholesterol, 332mg sodium, 52g carbohydrate (32g sugars, 3g fiber), 5g protein.
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