Later, Sweet Tater! Pecan Bars

Later, Sweet Tater! Pecan Bars Recipe

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Tate Two


If you are substituting ingredients like Splenda for sugar, make sure to read the conversion chart on the bag of Splenda (or other). Also, plain yogurt can be substituted for sour cream but it's a matter of taste. I like the sour cream better.


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16 bars


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3 Tbsp
butter or margarine, softened
2 Tbsp
granulated sugar
2/3 c
graham cracker crumbs
2 Tbsp
toasted pecans, finely chopped
egg, slightly beaten (or egg substitute)
1 c
sweet potatoes, mashed
1/4 c
sour cream
1/4 c
granulated sugar
1 1/2 tsp
all purpose flour
3/4 tsp
pumpkin pie spice
1/3 c
whole milk
1/2 c
chopped, toasted pecans

How to Make Later, Sweet Tater! Pecan Bars


  • 1CRUST
  • 2Preheat oven to 350 degrees F.
  • 3In a small mixing bowl, stir together the butter & 2 Tbls sugar. Stir in cracker crumbe and 2 Tbls of finely chopped pecans.
  • 4Once combined, press into the bottom of a lightly greased (butter-flavored PAM is great!) 8x8x2 inch baking pan. Bake in the preheated oven for 10 minutes or until the crust is lightly browned. Watch carefully!
  • 5Set the crust aside and let cool to the touch.
  • 7In a medium bowl, stir together the egg, mashed sweet potatoes and sour cream.
  • 8Stir in the 1/4 Cup sugar, all of the flour and the pumpkin pie spice until smooth.
  • 9Add milk slowly, stirring until smooth. (I do this to keep it from splashing out of the bowl.)
  • 10Pour Sweet potato mix evenly over the crust and bake @ 350 degrees F for about 25 minutes or until an inserted knife comes clean.
  • 11Immediately sprinkle the remaining chopped nuts and press lightly into filling. Cool completely in the pan then chill.
  • 12Remove from refrigerator and cut into bars. Stores in the fridge up to 2 days or the freezer for 1 month.
  • 13112 calories, 7g total fat (2g saturated fat), 21mg chol., 49mg sodium, 14g carbs, 1g dietary fiber, 2g protein.

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About Later, Sweet Tater! Pecan Bars

Course/Dish: Candies

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