Sweet Potato Squares Recipes

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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.

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.

CHOCOLATE CHIP SWEET POTATO SQUARES



Chocolate Chip Sweet Potato Squares image

Make and share this Chocolate Chip Sweet Potato Squares recipe from Food.com.

Provided by Vino Girl

Categories     Bar Cookie

Time 1h

Yield 36 serving(s)

Number Of Ingredients 14

1 (15 3/4 ounce) can sweet potatoes, in heavy syrup, drained (reserve 3 Tablespoons of syrup)
2 3/4 cups flour
1 1/2 teaspoons baking powder
1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3/4 cup butter, room temperature
3/4 cup sugar
3/4 cup dark brown sugar
2 eggs
1 cup semi-sweet chocolate chips
1 1/4 cups pecans, chopped (divided)
cooking spray

Steps:

  • Preheat oven to 350°F.
  • Spray a 15x10x1 inch jelly roll pan with cooking spray.
  • Mash sweet potatoes with reserved syrup.
  • In another bowl, whisk together flour, baking powder, allspice, cinnamon, cloves, and salt.
  • Beat together butter and sugars at medium speed for 2 minutes or until smooth and lightened in color.
  • Beat in eggs one at a time.
  • On low speed, beat in half of the dry ingredients, followed by sweet potatoes, and finally the last of the dry ingredients.
  • Fold in chips and half of the pecans.
  • Spread batter evenly in pan.
  • Sprinkle remaining pecans over top.
  • Bake for 35-40 minutes or until lightly browned and the pecans are toasted.
  • Cool in pan on a wire rack before cutting into squares.

Nutrition Facts : Calories 165.8, Fat 8.3, SaturatedFat 3.6, Cholesterol 20.5, Sodium 94.1, Carbohydrate 22.1, Fiber 1.3, Sugar 11.9, Protein 2.1

SWEET POTATO BARS



Sweet Potato Bars image

These bars have a gooey, cheese cake-like top layer and a buttery cookie bottom layer. I adapted the recipe from one that called for pumpkin. I made these for Thanksgiving and they were gone before the meal was even served. We enjoyed them warm from the oven, topped with a dollop of whipped cream, heaven! We'll be haveing these every year from now on.

Provided by Betty K. Rocker

Categories     Bar Cookie

Time 1h10m

Yield 12-20 bars

Number Of Ingredients 11

1 (18 ounce) box yellow cake mix
8 tablespoons of melted butter
1 egg
2 1/2 cups peeled mashed sweet potato
8 ounces cream cheese, softened
4 tablespoons of softened butter
2 cups confectioners' sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
3 eggs

Steps:

  • Preheat the oven to 350 degrees.
  • Mix melted butter, cake mix and the egg with a mixer.
  • Spread into a greased 13x9 baking dish and pack it down to form an even crust layer. Set it aside.
  • Cream together the sweet potato, cream cheese and butter with an electric mixer until smooth.
  • Add the vanilla, sugar and spices and continue blending.
  • Beat the eggs, add to the mixture and blend until fully incoptorated.
  • Spread the sweet potato mixture evenly over the cookie layer.
  • Bake for 50-60 minutes until the center is set but still soft.
  • Cool and cut into squares.

Nutrition Facts : Calories 507.7, Fat 24.6, SaturatedFat 12.2, Cholesterol 114.2, Sodium 646, Carbohydrate 66.8, Fiber 2.4, Sugar 42.7, Protein 6.2

SWEET POTATO CREAM CHEESE BARS



Sweet Potato Cream Cheese Bars image

If you're looking for something other than pumpkin, these sweet potato bars are a yummy alternative. Make them ahead-they're even better refrigerated overnight. -Debbie Glasscock, Conway, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 2 dozen.

Number Of Ingredients 9

1 package white cake mix (regular size)
1 cup chopped pecans, toasted
1/2 cup cold butter, cubed
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
3 large eggs, room temperature
1 can (14 ounces) sweetened condensed milk, divided
3 cups cooked and mashed sweet potatoes (about 3 medium)
2 teaspoons pumpkin pie spice

Steps:

  • Preheat oven to 350°. Combine cake mix and pecans; cut in butter until crumbly. Press mixture onto bottom of a greased 13x9-in. baking dish., Beat cream cheese, sugar, 1 egg and 2 tablespoons milk until smooth; set aside. Stir together sweet potatoes, remaining eggs, remaining milk and pie spice; pour over pecan mixture. Dollop cream cheese mixture over sweet potato mixture. Cut through cream cheese mixture with a knife to swirl into sweet potato mixture., Bake until set and slightly golden on top, about 45 minutes. Allow to cool completely; chill before cutting into bars.

Nutrition Facts : Calories 304 calories, Fat 15g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 240mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 1g fiber), Protein 5g protein.

SWEET POTATO-CHEESECAKE SQUARES



Sweet Potato-Cheesecake Squares image

Try these cheesecake squares in place of (gasp!) pumpkin pie. A no-fail press-in crust is ideal for novice bakers.

Provided by Martha Stewart

Categories     Cake Recipes

Time 3h30m

Number Of Ingredients 9

2 medium sweet potatoes (1 1/2 pounds total)
18 graham crackers (9 ounces total)
1 cup sugar, divided
1 stick plus 3 tablespoons unsalted butter, melted, divided
Fine salt
1 1/2 cups ricotta
1/2 cup low-fat plain Greek yogurt
4 large eggs
Lightly sweetened whipped cream, for serving

Steps:

  • Preheat oven to 375 degrees. Bake sweet potatoes until tender, about 1 hour. Remove from oven and let cool slightly, then discard skins and mash flesh with a fork (you should have 1 1/2 cups).
  • In a food processor, pulse graham crackers until finely ground (you should have about 2 1/4 cups). Add 1/3 cup sugar, 1 stick butter, and 1/4 teaspoon salt and pulse until combined. Firmly press mixture into a 9-by-13-inch baking dish. Bake until crust is dry and set, about 12 minutes. Remove from oven and reduce temperature to 325 degrees.
  • Meanwhile, in clean food processor, puree sweet potatoes, ricotta, yogurt, eggs, 1/4 teaspoon salt, and remaining 3 tablespoons butter and 2/3 cup sugar. Pour into crust and bake until just set in center, 30 to 35 minutes. Let cool on a wire rack, 30 minutes, then refrigerate until cold, 1 hour (or overnight). Cut into squares and top with whipped cream.

Nutrition Facts : Calories 347 g, Fat 18 g, Fiber 1 g, Protein 8 g, SaturatedFat 10 g

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