1 pound sweet potatoes (about 1 1/2 pounds)
2 tablespoons butter
1 teaspoon lemon zest
1 teaspoon paprika
1 teaspoon dried tarragon
1/2 teaspoon salt
3 eggs
2 teaspoons vegetable oil
1 cup light whipping cream
1 cup white sugar
2 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
In a large bowl, mix the butter, lemon zest, paprika, tarragon, salt, eggs, oil, sugar, flour, baking powder, baking soda, salt, nutmeg and whipped topping. Mix until well blended. Pour into baked pie pan.
Bake in preheated oven for 20 minutes, or until filling is set and toothpick inserted in center comes out clean. Cool completely before cutting into bars.