Southern Yam Dessert Squares Recipes

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SWEET POTATO SQUARES



Sweet Potato Squares image

Provided by Sandra Lee

Categories     dessert

Time 47m

Yield 10 servings

Number Of Ingredients 15

1 (18.25-ounce) box yellow cake mix (recommended: Betty Crocker)
8 tablespoons butter, room temperature
1 egg
2 cups leftover sweet potatoes (or 1 (15-ounce) can) (recommended: Princella)
1 (8-ounce) package cream cheese, softened
1 egg
1/2 cup sugar
1 1/2 teaspoons pumpkin pie spice
1 cup oats
1/4 cup all-purpose flour
2 tablespoons honey
1/2 cup white chocolate chips
1/4 teaspoon pumpkin pie spice
1/2 cup crushed mixed nuts
3 tablespoons melted butter

Steps:

  • Preheat oven to 350 degrees F. Spray a 9 by 13-inch baking pan with cooking spray; set aside.
  • Beat cake mix, butter, and egg in a large bowl with an electric mixer on low speed. Beat into well combined crumbs. Press cake mixture evenly into prepared pan, set aside.
  • Blend all potato filling ingredients in food processor until smooth. Spread evenly over crust layer.
  • Combine all topping ingredients in small bowl. Sprinkle over and press into sweet potato filling. Bake in preheated oven for 30 to 35 minutes, until just set and tester inserted comes out clean.

SWEET POTATO DESSERT SQUARES



Sweet Potato Dessert Squares image

I prepare sweet potatoes every week for my family, mostly as a side dish. But I've found this vegetable also makes desserts even more delightful. These moist, rich square have a great pecan crunch.-Betty Janway, Ruston, Louisiana

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 15

1 package yellow cake mix (regular size), divided
1/2 cup butter, melted
1 large egg, lightly beaten
FILLING:
3 cups cold mashed sweet potatoes (without added milk or butter)
2/3 cup whole milk
1/2 cup packed brown sugar
2 large eggs, lightly beaten
1 tablespoon pumpkin pie spice
TOPPING:
6 tablespoons cold butter
1 cup chopped pecans
1/4 cup sugar
1 teaspoon ground cinnamon
Whipped cream and pecan halves, optional

Steps:

  • Set aside 3/4 cup of the cake mix. Combine the remaining mix with butter and egg until crumbly; spread into a greased 13x9-in. baking pan. Whisk filling ingredients until smooth; pour over crust. , For topping, cut butter into reserved cake mix until crumbly. Stir in the pecans, sugar and cinnamon; sprinkle over the filling. , Bake at 350° for 60-65 minutes or until a knife inserted in the center comes out clean. Cool. Garnish with whipped cream and pecan halves if desired.

Nutrition Facts : Calories 399 calories, Fat 20g fat (8g saturated fat), Cholesterol 68mg cholesterol, Sodium 332mg sodium, Carbohydrate 52g carbohydrate (32g sugars, Fiber 3g fiber), Protein 5g protein.

SOUTHERN YAM DESSERT SQUARES



Southern Yam Dessert Squares image

This is a great alternative to the traditional pumpkin pie. It comes from Borden Holiday Recipe Collection, 1987.

Provided by PaulaG

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 14

2 cups quick-cooking oats
1 1/2 cups unsifted flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup firmly packed light brown sugar
1 teaspoon vanilla extract
16 -18 ounces canned sweet potatoes, drained and mashed
1 (14 ounce) can sweetened condensed milk
2 eggs, beaten
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 teaspoon grated orange rind
1/2 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees.
  • Combine the oats, flour, baking soda and salt; set aside.
  • In large bowl of mixer, beat butter, sugar and vanilla until fluffy.
  • Add the dry ingredients mixing until crumbly.
  • Reserve 1 cup of crumb mixture and press the remainder firmly on the bottom of a 13 x 9 inch baking dish.
  • Bake 10 minutes.
  • While crust is baking, combine remaining ingredients (except nuts) in a large bowl and mix well.
  • Pour over the prepared crust.
  • Combine the nuts with the reserved crumb mixture and sprinkle evenly over top.
  • Bake 25 to 30 minutes or until golden.
  • This can be served either warm or cold.
  • It is delicious with vanilla ice cream or whipped cream.

SOUTHERN YAM DESSERT SQUARES



Southern Yam Dessert Squares image

These dessert bars are a more casual but certainly no less delicious version of sweet potato pie. With a hearty oat crust and nutty streusel topping, they are sure to impress.

Provided by Allrecipes Member

Yield 10

Number Of Ingredients 13

2 cups quick-cooking oats
1 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup butter or margarine, softened
1 cup firmly packed light brown sugar
1 teaspoon vanilla extract
1 pound yams or sweet potatoes, cooked, peeled and mashed
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
2 large eggs eggs, beaten
1 ½ teaspoons ground allspice or pumpkin pie spice
1 teaspoon grated orange rind
½ cup chopped nuts

Steps:

  • Preheat oven to 350 degrees F. Combine oats, flour, baking soda and salt; set aside. In large mixing bowl, beat butter, sugar and vanilla until fluffy. Add dry ingredients; mix until crumbly. Reserve 1 cup crumb mixture, press remainder firmly on bottom of 13X9-inch baking dish. Bake 10 minutes.
  • Meanwhile, in large mixing bowl, combine remaining ingredients except nuts; mix well. Pour over prepared crust. Combine nuts with reserved crumb mixture; crumble evenly over top.
  • Bake 25 to 30 minutes or until golden brown. Cool. Serve warm or chilled. Garnish as desired. Refrigerate leftovers.

Nutrition Facts : Calories 666.4 calories, Carbohydrate 73.1 g, Cholesterol 100 mg, Fat 28.8 g, Fiber 4.4 g, Protein 8.8 g, SaturatedFat 15.4 g, Sodium 391.5 mg, Sugar 34.6 g

SOUTHERN YAM DESSERT SQUARES



Southern Yam Dessert Squares image

These dessert bars are a more casual but certainly no less delicious version of sweet potato pie. With a hearty oat crust and nutty streusel topping, they are sure to impress.

Provided by Allrecipes Member

Yield 10

Number Of Ingredients 13

2 cups quick-cooking oats
1 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup butter or margarine, softened
1 cup firmly packed light brown sugar
1 teaspoon vanilla extract
1 pound yams or sweet potatoes, cooked, peeled and mashed
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
2 large eggs eggs, beaten
1 ½ teaspoons ground allspice or pumpkin pie spice
1 teaspoon grated orange rind
½ cup chopped nuts

Steps:

  • Preheat oven to 350 degrees F. Combine oats, flour, baking soda and salt; set aside. In large mixing bowl, beat butter, sugar and vanilla until fluffy. Add dry ingredients; mix until crumbly. Reserve 1 cup crumb mixture, press remainder firmly on bottom of 13X9-inch baking dish. Bake 10 minutes.
  • Meanwhile, in large mixing bowl, combine remaining ingredients except nuts; mix well. Pour over prepared crust. Combine nuts with reserved crumb mixture; crumble evenly over top.
  • Bake 25 to 30 minutes or until golden brown. Cool. Serve warm or chilled. Garnish as desired. Refrigerate leftovers.

Nutrition Facts : Calories 666.4 calories, Carbohydrate 73.1 g, Cholesterol 100 mg, Fat 28.8 g, Fiber 4.4 g, Protein 8.8 g, SaturatedFat 15.4 g, Sodium 391.5 mg, Sugar 34.6 g

SOUTHERN YAM DESSERT SQUARES



Southern Yam Dessert Squares image

Try the sweet, spicy and nutty taste of the south for your next Halloween bash or Thanksgiving dinner. If you don't have all the spices you can replace the cinnamon, ginger and nutmeg with 2 tsp. pumpkin pie spice.

Provided by Chef mariajane

Categories     Dessert

Time 40m

Yield 12-15 squares

Number Of Ingredients 15

2 cups quick-cooking oats
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup brown sugar, firmly packed
1 teaspoon vanilla extract
2 cups sweet potatoes (cooked and peeled from about 1 1/2 lb, fresh sweet potatoes or yams) or 2 cups yams, mashed (cooked and peeled from about 1 1/2 lb, fresh sweet potatoes or yams)
1 (300 ml) can eagle brand sweetened condensed milk
2 large eggs, beaten
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1/2 cup nuts, chopped

Steps:

  • Combine oats, flour, baking soda, and salt; set aside. In a large bowl, beat butter sugar and vanilla until fluffy. Add dry ingredients. Mix until crumbly.
  • Reserve 1 cup crumb mix, press remainder firmly on bottom of 13x9-inch baking dish. Bake in preheated 350F oven for 20 minutes.
  • In another bowl, beat remaining ingredients (except nuts) together at medium speed. Pour over prepared crust.
  • Combine nuts with reserved crumb mixture; crumble evenly over top.
  • Bake 25-30 minutes or until golden brown and center is somewhat firm, Cool in pan, then chill (squares will form up after chilling,).
  • Serve warm or chilled. Store leftovers covered in refrigerator.

Nutrition Facts : Calories 479.2, Fat 22.8, SaturatedFat 12.2, Cholesterol 86.3, Sodium 284.7, Carbohydrate 61.8, Fiber 3.1, Sugar 35.9, Protein 8.8

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