This is a great alternative to the traditional pumpkin pie. It comes from Borden Holiday Recipe Collection, 1987.
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Units: US | Metric
- 2 cups quick-cooking oats
- 1 1/2 cups unsifted flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1 cup firmly packed light brown sugar
- 1 teaspoon vanilla extract
- 16 -18 ounces canned sweet potatoes, drained and mashed
- 1 (14 ounce) can sweetened condensed milk
- 2 eggs, beaten
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1 teaspoon grated orange rind
- 1/2 cup chopped pecans
- 1Preheat oven to 350 degrees.
- 2Combine the oats, flour, baking soda and salt; set aside.
- 3In large bowl of mixer, beat butter, sugar and vanilla until fluffy.
- 4Add the dry ingredients mixing until crumbly.
- 5Reserve 1 cup of crumb mixture and press the remainder firmly on the bottom of a 13 x 9 inch baking dish.
- 6Bake 10 minutes.
- 7While crust is baking, combine remaining ingredients (except nuts) in a large bowl and mix well.
- 8Pour over the prepared crust.
- 9Combine the nuts with the reserved crumb mixture and sprinkle evenly over top.
- 10Bake 25 to 30 minutes or until golden.
- 11This can be served either warm or cold.
- 12It is delicious with vanilla ice cream or whipped cream.
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Nutritional Facts for Southern Yam Dessert Squares
Serving Size: 1 (151 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 506.0
- Calories from Fat 211
- Total Fat 23.4 g
- Saturated Fat 12.2 g
- Cholesterol 87.1 mg
- Sodium 334.8 mg
- Total Carbohydrate 67.4 g
- Dietary Fiber 3.4 g
- Sugars 38.3 g
- Protein 8.5 g