| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Tasteofhome | 16 | servings | |
INGREDIENTS
| 1 | pk | Yellow cake mix; divided |
| 1/2 | c | Butter or margarine; melted |
| 1 | Egg; beaten | |
| 3 | c | Cold mashed sweet potatoes; (no |
| Tter) | ||
| 2/3 | c | Milk |
| 1/2 | c | Packed brown sugar |
| 2 | Eggs; beaten | |
| 1 | tb | Pumpkin pie spice |
| 6 | tb | Butter or margarine |
| 1 | c | Pecans; chopped |
| 1/4 | c | Sugar |
| 1 | ts | Ground cinnamon |
| Whipped cream and pecan halves; |
INSTRUCTIONS
FILLING TOPPING Set aside 1 cup of the cake mix. Combine remaining mix with butter and egg; spread into a greased 13x9x2" baking pan. Whisk filling ingredients until smooth; pour over crust. For topping, cut butter into reserved cake mix until crumbly. Stir in pecans, sugar and cinnamon; sprinkle over the filling. Bake at 350 degrees for 60-65 minutes or until a knife inserted near the center comes out clean. Cool Garnish with whipped cream and pecan halves if desired. Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook <PookyPook@aol.com> on Jan 24, 1998. Recipe by: TASTE OF HOME DEC/JAN 1996 Converted by MM_Buster v2.0l.
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