It’s finally fall in Los Angeles, and you know what that means? It’s below 80 (just barely) degrees and everyone is bringing out the scarves, boots, and puffy coats. We like to call it wishful coating, and if we wear coats and cold weather clothes it will magically become cooler. We girls can dream, right?
And you know what fall also means? Pumpkins. Tons and tons of pumpkins, but here at TYL, we like to mix things up and go off the beaten path. We dare everyone to swap out pumpkins for sweet potatoes. Sweet Potato is one of our favorites, and once we opened the door to Sweet Potato land, we were changed ladies.
Before we get to the recipe, we also want to thank everyone for sticking with us during these past few weeks. We finally moved to our own apartment, and it’s perfect! Big things are happening here and we can’t wait to share them with you. But for now, lets get to today’s recipe! Browned Butter Potato Pie Squares! These are a take on a recipe from Paula Deen, but we fall-ifed it!
Please let us know what you think, and if you make it and post it tag us with #twoyoungladies.
Happy Fall Everyone!
Browned Butter Sweet Potato Pie Squares
- 1 Package Cake Mix (Yellow or Spice Cake)
- 1 Large Egg
- 1 Stick Butter (Melted)
- 1 8oz Package Cream Cheese (Softened)
- Sweet Potatoes (One pound, peeled and chopped)
- Orange Juice
- 1 Stick Butter (Melted)
- 1 Teaspoon Maple
- 1 Teaspoon Vanilla
- 3 Eggs
- 8oz of Powdered Sugar
- 1 Teaspoon Cinnamon
Preheat your oven to 350°F. Grease a 13×9 pan with cooking spray.
In a medium saute pan, brown your first stick of butter.
If you’re unfamiliar with browning butter, click here.
In a medium sauce pan, place your cut and peeled sweet potatoes and covers with a mixture of orange juice and water. Cook until sweet potatoes are fork tender.
Drain and mash until smooth, set aside to cool.
In a medium bowl, mix together, your cake mix, one egg, and your browned butter. Mix well.
Pat the dough into your greased 13×9 pan, using your hands until it forms an even layer on the bottom of the pan and set aside.
In a large bowl, beat together the softened cream cheese and mashed sweet potatoes until smooth.
Brown the next stick of butter.
Next add the eggs, vanilla, maple, and the browned butter and then beat together.
(The first time we made this, we didn’t brown the second stick of butter. The second time, we did.)
Finally, add the powdered sugar, cinnamon, and a pinch of slat and mix well.
Scrapping down the sides of the bowl, spread the pumpkin mixture evenly over the cake batter crust. Bake for 45 to 50 minutes.
Allow to cool completely and then cut into squares and serve with fresh whipped cream or powdered sugar.
Recipe adapted from Food and The Butter Queen, Paula Deen.