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Prep 20min
Total3hr0min
Servings16
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Ingredients
2
cups crushed pecan shortbread cookies (18 cookies)
1/4
cup butter or margarine, melted
2
cans (15 oz each) sweet potatoes in syrup, drained, mashed
1/3
cup packed brown sugar
1
teaspoon grated gingerroot
1 1/2
teaspoons grated orange peel
1
egg
1/2
cup Gold Medal™ all-purpose flour
1/2
cup packed brown sugar
1/2
cup chopped pecans
1/3
cup cold butter
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Steps
1
Heat oven to 350°F. Line 8-inch square pan with foil; spray foil with cooking spray.
2
In medium bowl, mix cookie crumbs and melted butter. Press mixture in bottom of pan. Bake 10 to 12 minutes or until set.
3
Meanwhile, in large bowl, mix sweet potatoes, 1/3 cup brown sugar, the gingerroot, orange peel and egg. In medium bowl, mix flour, 1/2 cup brown sugar and the pecans. Cut in 1/3 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly.
4
Spoon and spread filling evenly over crust. Sprinkle topping over filling; pat gently.
5
Bake 35 to 40 minutes or until center is set and edges are golden brown. Cool completely in pan on cooling rack. Cut into 4 rows by 4 rows. Store in refrigerator.
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Nutrition Facts
Serving Size:1 Serving
Calories
260
Total Fat
15g
0%
Saturated Fat
6g
0%
Sodium
130mg
0%
Total Carbohydrate
30g
0%
Dietary Fiber
1g
0%
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1 Other Carbohydrate; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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