1 cup butter
1 egg yolk
3/4 cup sugar
2&1/4 cup flour
Cream butter and sugar till light and fluffy. Add egg yolk and beat till smooth. Add flour and mix till well blended. Spread in bottom of 13 x 9 pan. Dip tines of fork in hot water and make ridges across batter. Bake about 45 minutes or until lightly browned in 325° oven. Cut into squares immediately after removing from oven. Serve with spiced tea.
Topping:
2 cups brown sugar
2/3 cup all-purpose flour
2 cups pecans, chopped
2/3 cup cold butter, cut into small pieces
Preheat oven to 350°F. Grease 9x13 inch pan. Set aside.
Base: Into the mashed and mostly cooled sweet potatoes add the eggs, sugar, butter, evaporated milk, vanilla, nutmeg and allspice. Blend thoroughly with an electric mixer. Spread into pan.
Topping: Mix together brown sugar, flour and chopped pecans. Mash in butter with a fork until texture is crumbly and butter is about pea-sized. Sprinkle over sweet potato mixture.
Bake at 350°F for 60-70 minutes.
Measure out first 6 ingredients into a baking pan (we use an aluminum roasting pan). Set aside.
In a microwavable bowl, melt the butter/Smart Balance. To the melted butter/SB add the Worcestershire sauce, seasoned salt, garlic powder and onion powder. Mix thoroughly and continue mixing as you pour it evenly over the cereal, pecans, cheese crackers and pretzels. Using 2 wooden spoons, stir the cereal mixture well.
Bake in the preheated oven for 1 hour, removing every 15 minutes to stir. Let cool. Store in airtight container.