Ingredients
2
cups crushed pecan shortbread cookies (18 cookies)
1/4
cup butter or margarine, melted
2
cans (15 oz each) sweet potatoes in syrup, drained, mashed
1/3
cup packed brown sugar
1
teaspoon grated gingerroot
1 1/2
teaspoons grated orange peel
1
egg
1/2
cup Gold Medal™ all-purpose flour
1/2
cup packed brown sugar
1/2
cup chopped pecans
1/3
cup cold butter
Preparation
Heat oven to 350°F. Line 8-inch square pan with foil; spray foil with cooking spray.
In medium bowl, mix cookie crumbs and melted butter. Press mixture in bottom of pan. Bake 10 to 12 minutes or until set.
Meanwhile, in large bowl, mix sweet potatoes, 1/3 cup brown sugar, the gingerroot, orange peel and egg. In medium bowl, mix flour, 1/2 cup brown sugar and the pecans. Cut in 1/3 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly.
Spoon and spread filling evenly over crust. Sprinkle topping over filling; pat gently.
Bake 35 to 40 minutes or until center is set and edges are golden brown. Cool completely in pan on cooling rack. Cut into 4 rows by 4 rows. Store in refrigerator.
