1/2 teaspoon ground cardamom (fresh ground is best)
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon salt
1 tablespoon dark rum
1 tablespoon all purpose flour
was part of
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about 2 and a half hours
One night my husband and I were eating a sweet potato casserole with dinner. My husband said “You know what would be good? Sweet potato squares. You know, like lemon squares, but sweet potato.” I’m kind of famous for my lemon squares, so I immediately saw the potential. After a little experimenting, I came up with these. Everyone who has tried them has absolutely loved them, and I’ve never seen anything else quite like them.
1For crust: Preheat oven to 350 degrees F. Mix 1 1/2 cups flour, 3/4 cup unsalted butter, and 3/8 cup powdered sugar together and press over bottom and up sides of an ungreased 9″ × 13″ baking pan. Bake until just set, about 20 minutes. Cool the crust while you prepare the filling.
2Prick the sweet potatoes with a fork and roast them on a shallow pan in the middle of the oven until very tender, about 1 1/4 hours. Cool to room temperature.
3Raise the oven temperature to 400 degrees F.
4Scoop the flesh from the sweet potatoes into a bowl and discard the skins. Mash the sweet potatoes with a fork until smooth. Melt the 1/2 stick butter in a small saucepan and stir in the 3/4 cup sugar. Add the melted butter mixture to the sweet potatoes with the milk and eggs and beat with a whisk until smooth. Whisk in the remaining ingredients (the topping will be quite liquid). Pour the filling over the crust and spread evenly. Bake in the middle of the oven until the filling is just set, about 40 minutes. Cool and cut into squares to serve.
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