Sweet Potato Dessert Squares Food

SWEET POTATO DESSERT SQUARES

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.

SWEET POTATO SQUARES

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 DREAM BARS

Steps:

• 1. Drain sweet potatoes and mash well or puree in blender. Set aside. Preheat oven to 350^. Grease or spray well a jelly roll pan (15x10x2-inches) or two 8-inch square pans. (One can be frozen) Or one 9x13-inch pan.
• 2. Cream butter and sugar until light and fluffy; add the eggs and mix as you add the salt and spices. Slowly add in flour. Mix just until batter is smooth.
• 3. Fold potato puree into the batter. Pour batter into prepared pan or pans and bake 25-30 minutes; or until tested done with a cake tester inserted in center of bars comes out clean. Remove from oven.
• 4. Turn oven to highest broiler setting. Sprinkle marshmallows on top of bars and place pan or pans on lowest rack so there is plenty of space between heat and marshmallows. Leave oven door ajar and rotate pan after they begin to brown. Marshmallows are done when they are dark golden brown on top. Remove pan or pans to cool on a wire rack. Place pan in freezer for 5-8 minutes for easier cutting. --- Note: These freeze well if marshmallows are left off the ones you want to freeze. After freezing -thaw at room temperature for 20 minutes then put the marshmallows on and place under the broiler as above.

SWEET POTATO CREAM CHEESE BARS

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.

SWEET POTATO BARS

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.

OKINAWAN SWEET POTATO HAUPIA DESSERT

Steps:

• Wash the outer skin of the Okinawan sweet potato, then boil for 30-45 minutes, or until tender but not mushy. Remove from heat, peel, and mash. Set aside.
• CRUST layer (start working on this layer while the sweet potatoes are cooking): In medium bowl, combine sugar, flour, and nuts.
• Cut butter into flour mixture until texture is sandy.
• Press lightly into 9 x 13 baking pan.
• Bake at 325 degrees for 20-25 minutes.
• SWEET POTATO Layer: Combine evaporated milk, vanilla and salt. Set aside.
• Beat butter and sugar together in a large bowl. Add eggs.
• Gradually mix in the mashed sweet potatoes.
• Add the evaporated milk mixture.
• Pour onto crust layer.
• Bake at 350 degrees for 30-35 minutes. Cool.
• HAUPIA Layer: Combine sugar and cornstarch. Add water.
• Pour coconut milk into a medium saucepan. Add sugar mixture. Stirring constantly, cook over medium heat until thickened. Allow to cool slightly.
• Pour coconut milk mixture over pie filling and refrigerate until set.
• Cut into bars or diamonds and serve. I personally find the crust better the next day.
• Optional: Just before cutting, add a layer of Cool Whip.
• Cooking Okinawan Sweet Potatoes (from cooks.com): Please note that the potato size may affect cooking times and that the purple will turn brownish when exposed to air. BAKE: Poke some holes in it with fork. Bake in 400 degree oven for 30-60 minutes until it tests soft when pierced with a fork. STEAM: Poke a few holes in washed potato. Steam 30-45 minutes until tender. MICROWAVE: Cut in half lengthwise. Put the cut side down in 1/2-1 inch of water. Microwave on high 5-7 minutes. I've also seen a suggestion to start it off with a few minutes of microwaving before wrapping in foil and baking in the oven.