Pumpkin Pie Spice Bars/ Sweet Potato Bake

It’s that time of year again.  Time to start planning my Thanksgiving meal, prepare for Black Friday shopping and gear up for the hustle and bustle of the Holiday Season.   One thing is for sure, I DO NOT want those dreaded extra Holiday pounds following me around this year.  I need to stay  fit to shop till I drop, bake up a storm and wrap until my fingers are blue.  But I don’t want to compromise the quality and integrity of my baked goods and side dishes for the Holidays in an attempt to make a more healthful  version.  My precious Pumpkin Pie Bars and scrumptious sweet potato bake are only made once a year and my family and I look forward to noshing on it’s goodness in all it’s glory.  So even though I was hesitant (and skeptical), I was determined to cut the fat and calories from two of my favorite side dishes this Thanksgiving. This is something I have NEVER done before.  Something that, given the name of my blog, would have ever crossed my mind to experiment with.  Are you ready for this? Okay.  I, the owner of Buttercream Bakehouse chose to swap out butter for “I can’t believe its not butter!” in an attempt to lower my Hubby’s cholesterol and to make a more healthy version of my yummy Holiday fare.  Gasp!   Would it bake the same? Would it taste the same?  I had to find out because if this is really true.  If it REALLY does taste just like butter and is a healthier option to boot…then I’m down with it.   

Pumpkin Pie Spice Bars

Sweet Potato Bake

This recipe is adapted from Paula Deen.  It has a lot going on and it’s evident in every bite.  Plump raisins, sweet coconut, vanilla, pecans, and brown sugar give it such an amazing sweetness that it makes it darn close to be enjoyed as a dessert. Almost like a pudding with crunchy rich topping made with (you guessed it) 1 Stick of I can’t believe it’s not butter! and it came out just as delicious as ever before.  I didn’t notice a difference in taste or texture.  You really can’t tell a thing.  Really!  Pinky swear.


Sweet Potato Bake

3/4 cup firmly packed light brown sugar
1 cup chopped pecans
1/2 cup self-rising flour
1 stick I can’t believe it’s not butter
3 cups mashed cooked sweet potatoes
1 cup sweetened flaked coconut
1 cup raisins
2 eggs, lightly beaten
1 1/2 teaspoons vanilla
1/4 cup heavy cream


Directions:
Heat oven to 350 degrees and place a rack in the center.  Lightly grease a large ovenproof casserole dish.

For the topping, in a medium bowl, stir together brown sugar, nuts,  flour, and 1/4 cup I can’t believe it’s not butter with a fork; set aside.

In a large bowl, stir together potatoes,  granulated sugar, coconut  raisins, eggs, extract, and remaining 1/4 cup butter.  Stir in cream, combining well.

Spoon into prepared casserole dish.  Spread topping over sweet potato mixture and bake until golden brown, 20-30 minutes.  Let cool and sprinkle with more coconut in desired amount.

Yields: 6-8 servings.

Thank you to Good to Know & Unilever Spreads for being a sponsor. I was selected for this opportunity as a member of Clever Girls Collective. All opinions expressed here are my own.