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home > recipes > candy / snacks > sweet potato pecan bars
1/3 cup butter or margarine, softened 1/4 cup sugar 1 1/4 cups graham cracker crumbs 3 tablespoons finely chopped toasted pecans 2 eggs, beaten 2 cups mashed sweet potatoes (use canned or left-over cooked mashed sweet potatoes) 1/2 cup dairy sour cream 1/2 cup sugar 1 tablespoon all-purpose flour 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground cinnamon 2/3 cup milk 1 cup chopped toasted pecans In a medium mixing bowl combine butter and the 1/4 cup sugar. Stir in graham cracker crumbs and the 3 tablespoons pecans until well-combined. Press onto bottom of a lightly greased 13x9x2-inch baking pan. Bake in a 350 degree F oven about 12 minutes or until lightly browned. Cool slightly (5 minutes) while preparing filling. For filling, in a large bowl stir together beaten eggs, mashed sweet potatoes, and sour cream. Stir in the 1/2 cup sugar, the flour, ginger, nutmeg, cloves, and cinnamon until smooth. Stir in milk. Pour sweet potato mixture over prebaked crust, spreading evenly. Bake in a 350 degree F oven about 25 minutes or until a knife inserted in center comes out clean. Immediately sprinkle with remaining chopped nuts; press lightly into filling. Cool completely. Cut into bars about 2x1-1/2-inches. Cover and store in refrigerator up to 24 hours. Makes 36 bars. Nutritional Analysis Calories 102, Total Fat (g) 6, Saturated Fat (g) 2, Cholesterol (mg) 18, Sodium (mg) 44, Carbohydrate (g) 12, Fiber (g) 1, Protein (g) 1, Vitamin A (DV%) 34, Vitamin C (DV%) 5, Calcium (DV%) 2, Iron (DV%) 2, Percent Daily Values are based on a 2,000 calorie diet

Sweet Potato Pecan Bars


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keyword: sweet
keyword: potato
keyword: pecan
ethnicity: african
recipes for candy-snacks
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(posted December 26, 2008)

1/3 cup
butter or margarine, softened
1/4 cup
sugar
1 1/4 cups
graham cracker crumbs
3 tablespoons finely chopped toasted pecans
2
eggs, beaten
2 cups mashed
sweet potatoes (use canned or left-over cooked mashed sweet potatoes)
1/2 cup dairy
sour cream
1/2 cup
sugar
1 tablespoon
all-purpose
flour
1/4 teaspoon ground ginger
1/4 teaspoon ground
nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground
cinnamon
2/3 cup
milk
1 cup chopped toasted pecans

In a medium mixing bowl
combine butter and the 1/4 cup sugar. Stir in graham cracker crumbs and the 3 tablespoons pecans until well-combined. Press onto bottom of a lightly greased 13x9x2-inch baking pan. Bake in a 350 degree F oven about 12 minutes or until lightly browned. Cool slightly (5 minutes) while preparing filling.

For filling, in a large bowl stir together beaten
eggs, mashed sweet potatoes, and
sour cream. Stir in the 1/2 cup sugar, the flour, ginger, nutmeg, cloves, and cinnamon until smooth. Stir in milk. Pour sweet potato mixture over prebaked crust, spreading evenly. Bake in a 350 degree F oven about 25 minutes or until a knife inserted in center comes out clean. Immediately sprinkle with remaining chopped nuts; press lightly into filling. Cool completely. Cut into bars about 2x1-1/2-inches. Cover and store in refrigerator up to 24 hours. Makes 36 bars.

Nutritional Analysis
Calories 102,
Total
Fat (g) 6,
Saturated
Fat (g) 2,
Cholesterol (mg) 18,
Sodium (mg) 44,
Carbohydrate (g) 12,
Fiber (
g) 1,
Protein (
g) 1,
Vitamin A (DV%) 34,
Vitamin C (DV%) 5,
Calcium (DV%) 2,
Iron (DV%) 2,

Percent Daily Values are based on a 2,000
calorie diet


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