Thanksgiving is but once a year yet every year we seem to have the same thing on the table. While some recipes I don’t mind repeating others I find I want to change up a little. Take for example sweet potato pie, whether it be sweet potato or pumpkin I know there will be at least one of these delicious pies on our Thanksgiving table. This year, as a part of the Walmart Moms, I was asked to share a how to make a Thanksgiving dessert with products from Walmart. Instead of a traditional pie, I thought I’d mix it up a bit and share how to take a classic sweet potato pie recipe and turn it into delectably delicious, perfectly proportioned bars with a sweet sugar cookie crust.
all products can be found at Walmart
- 1 pkg. Betty Crocker Sugar Cookie mix
- 1 29 oz. can of Bruce’s Sweet Potato Pie Filling
- 1/2 cup unsalted butter, cold
- 1 5.1 oz vanilla Jell-O Pudding Mix
- 1/2 cup evaporated milk
- 2 eggs
- 1 tub of whipped topping
- Preheat oven to 425°F
- Put the sugar cookie mix into a large bowl. Cut up the unsalted, cold butter and cut into the sugar cookie mixture with a fork until you have a crumb like consistency.
- In a greased, glass baking dish, press the sugar cookie mixture into the bottom of the pan and up the sides to create the crust of our sweet potato bars.
- Bake in the oven until crust begins to brown on top about 10-15 minutes. Remove pan from the oven and set aside to cool for 20 minutes while you prepare the sweet potato filling.
- In a bowl, combine eggs, evaporated milk, and sweet potato filling. Pour on top of the slightly cooled sugar cookie crust.
- Bake in preheated 425°F oven for 15 minutes then reduce the heat to 350°F and bake for an additional 30 minutes or until center is cooked and the top is slightly browned. You know the sweet potato pie filling is completely cooked when you can insert a fork or toothpick into the center and it will come out clean. If the sweet potato pie filling begins to brown too much before the center is done, place aluminum foil over top of baking dish while you continue to cook the sweet potato bars until done.
- Once done, remove from oven and allow the bars to cool completely.
- Once the bars have cooled, prepare the topping by whipping 2 cups of cold milk with a 5.1 oz package of Jell-O Instant Vanilla Pudding.
- Fold in the whipped topping with the Jell-O pudding mixture until combined.
- Spread the pudding and whipped topping mixture on top of the cooled sweet potato bars.
- Cover and place in the refrigerator for 2 hours or overnight. Leftovers can be stored in the fridge for a few days.
Perhaps my favorite aspect about this recipe is that it can be made a few days a head of time as it is to be served cold. This is great because we all know how hectic cooking in the kitchen can be on Thanksgiving Day or even the day before. The only problem will be keeping people from eating these delicious Sweet Potato Pie bars before Thanksgiving Day.