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Sweet Potato Streusel Bars

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  • Prep 20 min
  • Total 3 hr 0 min
  • Servings 16
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Sweet potatoes and pecans pair up in these streusel bars - a great Christmas dessert.
Updated Mar 11, 2014
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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
Make With
Gold Medal Flour

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.

Nutrition

260 Calories, 15g Total Fat, 3g Protein, 30g Total Carbohydrate

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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