Savory Southern Sweet Potato Squares
Experience a delightful twist on a classic dessert with these Savory Southern Sweet Potato Squares. Originally sourced from the Borden Holiday Recipe Collection in 1987, this recipe offers a warm, spiced alternative to pumpkin pie. The sweet potatoes provide a rich, creamy filling that pairs perfectly with a buttery oat and flour crust. Topped with pecans for added crunch, these squares are perfect for holiday gatherings or as a comforting treat any time of the year. Serve them warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgence.
12
Servings
N/A
Calories
14
Ingredients
Ingredients
Quick-cooking oats
2 cups (None)
Unsifted flour
1 1/2 cups (None)
Baking soda
1/2 teaspoon (None)
Salt
1/2 teaspoon (None)
Butter, softened
1 cup (Softened to room temperature)
Firmly packed light brown sugar
1 cup (None)
Vanilla extract
1 teaspoon (None)
Canned sweet potatoes, drained and mashed
16-18 ounces (Drained and mashed)
Sweetened condensed milk
14 ounces (None)
Eggs, beaten
2 (Beaten)
Ground cinnamon
1 teaspoon (None)
Ground allspice
1/2 teaspoon (None)
Grated orange rind
1 teaspoon (None)
Chopped pecans
1/2 cup (Chopped)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a mixing bowl, combine the quick-cooking oats, flour, baking soda, and salt. Set this dry mixture aside.
3
In a large mixing bowl, cream together the softened butter, light brown sugar, and vanilla extract until the mixture is light and fluffy.
4
Gradually add the dry mixture to the butter mixture, blending until crumbly.
5
Take 1 cup of the crumb mixture and set it aside for topping. Firmly press the remaining crumb mixture into the bottom of a greased 13 x 9-inch baking dish to form the crust.
6
Bake the crust in the preheated oven for 10 minutes until lightly golden.
7
While the crust is baking, prepare the filling: In another large bowl, combine the drained and mashed sweet potatoes, sweetened condensed milk, beaten eggs, ground cinnamon, ground allspice, and grated orange rind. Mix until smooth and well combined.
8
Once the crust has baked, remove it from the oven and pour the sweet potato filling over the warm crust.
9
Mix the reserved crumb mixture with the chopped pecans and sprinkle this topping evenly over the sweet potato filling.
10
Return the baking dish to the oven and continue to bake for 25 to 30 minutes, or until the top is golden brown and the filling is set.
11
Allow to cool slightly before cutting into squares. These delicious squares can be enjoyed warm or chilled, and they make an excellent pair with vanilla ice cream or whipped cream.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is called Savory Southern Sweet Potato Squares.
What is the historical origin of this recipe?
This recipe was originally sourced from the Borden Holiday Recipe Collection in 1987.
How many servings does this recipe yield?
This recipe makes 12 servings.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
What type of oats are required for the crust?
You should use 2 cups of quick-cooking oats.
Does the flour need to be sifted?
No, the recipe calls for 1 1/2 cups of unsifted flour.
How much butter is needed and how should it be prepared?
The recipe requires 1 cup of butter, softened to room temperature.
What size baking dish is recommended?
A 13 x 9-inch baking dish is recommended.
How long should the crust bake before adding the filling?
The crust should be baked for 10 minutes until lightly golden.
What type of sweet potatoes are used in this recipe?
The recipe uses 16-18 ounces of canned sweet potatoes, which should be drained and mashed.
What kind of milk is used for the filling?
A 14-ounce container of sweetened condensed milk is used for the filling.
How many eggs are included in the mixture?
The recipe includes 2 beaten eggs.
What spices give the squares their savory flavor?
The flavor comes from ground cinnamon and ground allspice.
Is there any citrus in the recipe?
Yes, the recipe includes 1 teaspoon of grated orange rind.
How do I prepare the topping?
The topping is made by mixing 1 cup of the reserved crumb mixture with 1/2 cup of chopped pecans.
What is the final baking time for the squares?
The final baking time is 25 to 30 minutes.
How do I know when the squares are done?
They are done when the top is golden brown and the filling is set.
Should the squares be served warm or cold?
They can be enjoyed either warm or chilled.
What are some suggested toppings for serving?
They pair excellently with vanilla ice cream or a dollop of whipped cream.
How many total ingredients are in this recipe?
There are 14 ingredients in total.
Is the baking dish supposed to be greased?
Yes, you should firmly press the crust into a greased baking dish.
What type of sugar is used for the crust?
The recipe uses 1 cup of firmly packed light brown sugar.
What is the texture of the filling described as?
The filling is described as rich and creamy.
Can this be served as an alternative to pumpkin pie?
Yes, it is described as a warm, spiced alternative to pumpkin pie.
How much vanilla extract is required?
The recipe calls for 1 teaspoon of vanilla extract.
How much salt and baking soda are used?
The recipe uses 1/2 teaspoon of salt and 1/2 teaspoon of baking soda.
What should I do with the crumb mixture before baking the crust?
Set aside 1 cup of the crumb mixture for the topping and press the rest into the pan.
Are the pecans added to the crust or the top?
The chopped pecans are added to the topping, which is sprinkled over the filling.
What is the main description of the crust?
It is described as a buttery oat and flour crust.
When should I cut the squares?
Allow the dish to cool slightly before cutting it into squares.