Nutrition Facts

Serving Size 85 g

(Approx. 24 Servings)

Amount Per Serving

Calories	230	Calories From Fat	70

% Daily Value*

Total Fat 8 g	12%

Saturated Fat 4.5 g	23%

Trans Fat 0.0 g

Cholesterol 25 mg	8%

Sodium 170 mg	7%

Total Carbohydrate 38 g	13%

Dietary Fiber 1 g	4%

Sugars 25 g

Protein	3 g

Vitamin A 4%	•	Iron 6%

Vitamin C 0%	•	Calcium 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Sweet Potato Squares

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Serves

24 People

Ingredients

Recipe makes 24 Servings

29 Oz Sugary Sam Sweet Potatoes, drained

14 Oz H-E-B Sweetened Condensed Milk

1 Tbsp McCormick Pumpkin Pie Spice

1 Tbsp corn starch

18 1/4 Oz Duncan Hines Moist Deluxe Spice Cake Mix

1 large eggs

2/3 cup(s) unsalted butter, melted

2 cup(s) Hill Country Fare Miniature Marshmallows

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Instructions

Preheat oven to 350°F.

Combine sweet potatoes and condensed milk in a large mixing bowl and mix with an electric mixer until smooth and creamy.

Add pumpkin pie spice and corn starch to mixture and mix until combined.

In another mixing bowl combine cake mix, egg, and butter (batter will be dry).

Pour batter into a 9 x 13-inch baking dish.

Press batter into pan, and pour sweet potato mixture over batter and smooth.

Bake for 15 minutes, and then add enough marshmallows to cover the top and bake for an additional 15 minutes.

Remove from oven and place on a wire rack until cooled.

Slice into 2 x 2-inch squares.NOTE: For added taste sprinkle with 1/2 cup of chopped pecans before baking.

Source:

H-E-B