Sweet Potato Pecan Bars

• 3 tablespoons butter, softened
• 2 tablespoons sugar
• 2/3 cup graham cracker crumbs
• 2 tablespoons finely chopped toasted pecans
• 1 egg, lightly beaten
• 1 cup mashed sweet potatoes
• 1/4 cup dairy sour cream
• 1/4 cup sugar
• 1 1/2 teaspoons all-purpose flour
• 3/4 teaspoon pumpkin pie spice
• 1/3 cup milk
• 1/2 cup chopped toasted pecans

1. One: Preheat oven to 350 degrees F.
2. In a small bowl stir together the butter and the 2 tablespoons sugar. Stir in cracker crumbs and the 2 tablespoons pecans until combined. Press onto bottom of a lightly greased 8 x 8 x 2- inch backing pan. Bake in the preheated oven 10 min or until lightly browned. Set aside to cool.
3. Two: For filling, in a medium bowl stir together egg, mashed sweet potatoes and sour cream. Stir in 1/4 cup sugar, the flour and pumpkin pie spice until smooth. Stir in milk. Pour sweet potato mixture evenly over pre baked crust. Bake at 350 degrees F for about 25 min or until a knife inserted near center comes out clean. Immediately sprinkle with remaining chopped nuts; press lightly into filling. Cool completely in pan on a wire rack; chil. Cut into bars. Cover and store in refrigerator up to 2 days or store in an airtight container in the freezer up to 1 month.

butter, sugar, graham cracker crumbs, pecans, egg, mashed sweet potatoes, sour cream, sugar, flour, pumpkin pie spice, milk, pecans

Taken from www.epicurious.com/recipes/member/views/sweet-potato-pecan-bars-50100843 (may not work)