Transfer to a deep 9 inch pie plate. Pour sweet potato mixture evenly over pre baked crust. Spread evenly into pastry shell. Beat at medium speed until mixture is smooth. Set aside 3 4 cup of the cake mix.
Spread into a greased 13x9 in. Press pastry into plate and flute edges. Bake at 350 degrees f for about 25 min or until a knife. Make the sweet potato filling. For pecan layer in another small bowl whisk egg and brown sugar until blended.
-
RELATED ARTICLE :
- white chocolate raspberry cheesecake factory calories
- white almond wedding cake
- yellow cake mix instructions
Combine butter or margarine brown sugar and pecans. Cool completely on rack. Press onto bottom of a lightly greased 13x9x2 inch baking pan. If you re using minis cover the entire surface of the pie bars with them. Stir in 1 4 cup sugar the flour and pumpkin pie spice until smooth.
In a large bowl combine potato butter vanilla brown sugar cinnamon nutmeg allspice salt beaten egg heavy cream and sugar. Combine the remaining mix with butter and egg until crumbly. Remove wax paper if using. While the crust is baking whip up your filling by placing the sweet potato puree maple syrup coconut milk vanilla cinnamon and salt in a high speed blender. In a small bowl combine the sweet potatoes milk brown sugar butter vanilla salt and spices.
Press that into a pan then use the same food processor to blend up the steamed sweet potatoes remaining filling ingredients. Press that into a pan then use the same food processor to blend up the steamed sweet potatoes remaining filling ingredients. In a large bowl combine potato butter vanilla brown sugar cinnamon nutmeg allspice salt beaten egg heavy cream and sugar. Combine butter or margarine brown sugar and pecans. In a medium mixing bowl combine butter and the 1 4 cup sugar.
In a small bowl combine the sweet potatoes milk brown sugar butter vanilla salt and spices. Spread into a greased 13x9 in. Add the corn syrup butter and vanilla. Transfer to a deep 9 inch pie plate.
