| 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
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