Ingredients
3 tablespoons butter, softened
2 tablespoons sugar
2/3 cup graham cracker crumbs
2 tablespoons finely chopped toasted pecans
1 egg, lightly beaten
1 cup mashed sweet potatoes
1/4 cup dairy sour cream
1/4 cup sugar
1 1/2 teaspoons all-purpose flour
3/4 teaspoon pumpkin pie spice
1/3 cup milk
1/2 cup chopped toasted pecans
Preparation
One: Preheat oven to 350 degrees F. In a small bowl stir together the butter and the 2 tablespoons sugar. Stir in cracker crumbs and the 2 tablespoons pecans until combined. Press onto bottom of a lightly greased 8 x 8 x 2- inch backing pan. Bake in the preheated oven 10 min or until lightly browned. Set aside to cool. Two: For filling, in a medium bowl stir together egg, mashed sweet potatoes and sour cream. Stir in 1/4 cup sugar, the flour and pumpkin pie spice until smooth. Stir in milk. Pour sweet potato mixture evenly over pre baked crust. Bake at 350 degrees F for about 25 min or until a knife inserted near center comes out clean. Immediately sprinkle with remaining chopped nuts; press lightly into filling. Cool completely in pan on a wire rack; chil. Cut into bars. Cover and store in refrigerator up to 2 days or store in an airtight container in the freezer up to 1 month.
