Kwanzaa Recipes: Sweet Potato Pecan Bars

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Sweet Potato Pecan Bars

 

Sweet potatoes are traditional vegetables on tables

throughout the holiday season. Here we're using the

sweet potatoes as a dessert.

 

 

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

 

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.

 

 

Nutritional facts per serving

calories: 102 , total fat: 6g , saturated fat: 2g ,

cholesterol: 18mg , sodium: 44mg , carbohydrate: 12g ,

fiber: 1g , protein: 1g , vitamin A: 34% , vitamin C:

5% , calcium: 2% , iron: 2%

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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