An unstructured less formal southern version of the sweet potato pie.
2 cups quick-cooking oats
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or margarine, softened
1 cup firmly packed light brown sugar
1 teaspoon vanilla extract
1 pound sweet potatoes, cooked, peeled and mashed
1 can Sweetened Condensed Milk (NOT evaporated milk)
2 eggs, beaten
1 1/2 teaspoons ground allspice
1 teaspoon grated orange rind
1/2 cup chopped nuts
1.Preheat oven to 350 degrees F. Combine oats, flour, baking soda and salt; set aside. In large mixing bowl, beat butter, sugar and vanilla until fluffy. Add dry ingredients; mix until crumbly. Reserve 1 cup crumb mixture, press remainder firmly on bottom of 13X9-inch baking dish. Bake 10 minutes.
2.Meanwhile, in large mixing bowl, combine remaining ingredients except nuts; mix well. Pour over prepared crust. Combine nuts with reserved crumb mixture; crumble evenly over top.
3.Bake 25 to 30 minutes or until golden brown. Cool. Serve warm or chilled. Garnish as desired. Refrigerate leftovers.