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Kwanzaa Sweet Potato Pecan Bars
Form the kitchen of Sharmagne Leland-St. John

1/3 cup butter, softened at room temperature
1/4 cup sugar
1-1/4 cups graham cracker crumbs
3 tablespoons finely chopped toasted pecans
2 eggs, beaten
2 cups cooked sweet potatoes, mashed
1/2 cup sour cream
1/2 cup sugar
1 tablespoon all-purpose flour
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
2/3 cup milk
1 cup chopped toasted pecans

In a mixing bowl combine butter and the 1/4 cup
sugar. Stir in graham cracker crumbs and the 3
tablespoons pecans until well-combined. Press
onto bottom of a lightly greased 13 x 9 x 2-inch
baking pan. Bake in a 350 F. degree oven
approximately 12 minutes or until lightly browned.
Cool slightly while preparing filling.

In a large bowl stir together beaten eggs, mashed
sweet potatoes, and sour cream. Stir in the 1/2 cup
sugar, the flour, ginger, nutmeg, cloves, and cinnamon
until smooth. Stir in milk. Pour sweet potato mixture
over pre-baked crust, spreading evenly. Bake in a 350 F
degree oven approximately 25 minutes or until a knife
inserted in center comes out clean. Immediately sprinkle
with remaining chopped nuts; press lightly into filling.
Cool completely. Cut into bars about 2 x 1-1/2inches.
Cover and store in refrigerator up to 24 hours.
Makes 36 bars.






 

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