B
ButterSticks
Guest
Prep: 15 min.
Bake: 37 min.
Ingredients
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*
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
Directions
1.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.
2. 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.
*Note: Use canned or left-over cooked mashed sweet potatoes.
Bake: 37 min.
Ingredients
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*
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
Directions
1.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.
2. 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.
*Note: Use canned or left-over cooked mashed sweet potatoes.