later, sweet tater! pecan bars

How To Make later, sweet tater! pecan bars

• Step 1
  CRUST
• Step 2
  Preheat oven to 350 degrees F.
• Step 3
  In a small mixing bowl, stir together the butter & 2 Tbls sugar. Stir in cracker crumbe and 2 Tbls of finely chopped pecans.
• Step 4
  Once 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!
• Step 5
  Set the crust aside and let cool to the touch.
• Step 6
  FILLING
• Step 7
  In a medium bowl, stir together the egg, mashed sweet potatoes and sour cream.
• Step 8
  Stir in the 1/4 Cup sugar, all of the flour and the pumpkin pie spice until smooth.
• Step 9
  Add milk slowly, stirring until smooth. (I do this to keep it from splashing out of the bowl.)
• Step 10
  Pour Sweet potato mix evenly over the crust and bake @ 350 degrees F for about 25 minutes or until an inserted knife comes clean.
• Step 11
  Immediately sprinkle the remaining chopped nuts and press lightly into filling. Cool completely in the pan then chill.
• Step 12
  Remove from refrigerator and cut into bars. Stores in the fridge up to 2 days or the freezer for 1 month.
• Step 13
  112 calories, 7g total fat (2g saturated fat), 21mg chol., 49mg sodium, 14g carbs, 1g dietary fiber, 2g protein.
• Step 14
  EXCHANGES: 1/2 STARCH, 1/2 OTHER CARB, 1 1/2 FAT, CARB CHOICES: 1
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