Sweet Potato Squares, reduced fat

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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 383.2
  • Total Fat: 15.4 g
  • Cholesterol: 48.6 mg
  • Sodium: 340.8 mg
  • Total Carbs: 53.6 g
  • Dietary Fiber: 2.9 g
  • Protein: 8.3 g

View full nutritional breakdown of Sweet Potato Squares, reduced fat calories by ingredient


Introduction

I got this recipe from another site, Sandra Lee's but I subsituted with low fat cream cheese and splenda sugar. Smaller servings I got this recipe from another site, Sandra Lee's but I subsituted with low fat cream cheese and splenda sugar. Smaller servings
Number of Servings: 15

Ingredients

    Crust:
    1 (18.25-ounce) box yellow cake mix (low fat mix)
    8 tablespoons unsalted butter, room temperature
    1 egg
    Sweet Potato Filling:
    2 cups leftover sweet potatoes (or 1 (15-ounce) can) (recommended: Princella)
    1 (8-ounce) package low fat cream cheese, softened
    1 egg
    1/4 cup splenda cooking sugar
    1 1/2 teaspoons pumpkin pie spice

    Topping:

    1 cup oats
    1/4 cup all-purpose flour
    2 tablespoons honey
    1/2 cup white chocolate chips
    1/4 teaspoon pumpkin pie spice
    1/2 cup crushed mixed nuts
    3 tablespoons melted butter

Directions

Preheat oven to 350 degrees F. Spray a 9 by 13-inch baking pan with cooking spray; set aside.

Beat cake mix, butter, and egg in a large bowl with an electric mixer on low speed. Beat into well combined crumbs. Press cake mixture evenly into prepared pan, set aside.

Blend all potato filling ingredients in food processor until smooth. Spread evenly over crust layer.

Combine all topping ingredients in small bowl. Sprinkle over and press into sweet potato filling. Bake in preheated oven for 30 to 35 minutes, until just set and tester inserted comes out clean.


Number of Servings: 15

Recipe submitted by SparkPeople user MRSWIGGLY6.