Frosted Spicy Sweet Potato Bars Recipes

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SPICY SWEET POTATO CHIPS



Spicy Sweet Potato Chips image

These sweet and spicy baked sweet potato fries go great with burgers. Use this as a substitute for French fries.

Provided by JENNYWRITES

Categories     Appetizers and Snacks     Snacks     Snack Chip Recipes

Time 30m

Yield 6

Number Of Ingredients 5

2 tablespoons olive oil
2 tablespoons maple syrup
¼ teaspoon cayenne pepper
3 large sweet potato, peeled and cut into 1/4-inch slices
salt and pepper to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  • Stir together olive oil, maple syrup, and cayenne pepper in a small bowl. Brush the sweet potato slices with the maple mixture and place onto the prepared baking sheet. Sprinkle with salt and pepper to taste.
  • Bake in preheated oven for 8 minutes, then turn the potato slices over, brush with any remaining maple mixture, and continue baking until tender in the middle, and crispy on the edges, about 7 minutes more.

Nutrition Facts : Calories 252.6 calories, Carbohydrate 50.2 g, Fat 4.6 g, Fiber 6.8 g, Protein 3.6 g, SaturatedFat 0.7 g, Sodium 125.6 mg, Sugar 13.5 g

SWEET POTATO CREAM CHEESE BARS



Sweet Potato Cream Cheese Bars image

If you're looking for something other than pumpkin, these sweet potato bars are a yummy alternative. Make them ahead-they're even better refrigerated overnight. -Debbie Glasscock, Conway, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 2 dozen.

Number Of Ingredients 9

1 package white cake mix (regular size)
1 cup chopped pecans, toasted
1/2 cup cold butter, cubed
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
3 large eggs, room temperature
1 can (14 ounces) sweetened condensed milk, divided
3 cups cooked and mashed sweet potatoes (about 3 medium)
2 teaspoons pumpkin pie spice

Steps:

  • Preheat oven to 350°. Combine cake mix and pecans; cut in butter until crumbly. Press mixture onto bottom of a greased 13x9-in. baking dish., Beat cream cheese, sugar, 1 egg and 2 tablespoons milk until smooth; set aside. Stir together sweet potatoes, remaining eggs, remaining milk and pie spice; pour over pecan mixture. Dollop cream cheese mixture over sweet potato mixture. Cut through cream cheese mixture with a knife to swirl into sweet potato mixture., Bake until set and slightly golden on top, about 45 minutes. Allow to cool completely; chill before cutting into bars.

Nutrition Facts : Calories 304 calories, Fat 15g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 240mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 1g fiber), Protein 5g protein.

SWEET POTATO STREUSEL BARS



Sweet Potato Streusel Bars image

Sweet potatoes and pecans pair up in these streusel bars - a great Christmas dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 16

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 260, Carbohydrate 30 g, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 130 mg

SWEET AND SPICY SWEET POTATO BAKE



Sweet and Spicy Sweet Potato Bake image

This is a must at your holiday dinner table, It has just the right balance of sweet and spicy --- cooking time will vary depending on the size you cut the sweet potatoes you will love these!

Provided by Kittencalrecipezazz

Categories     Yam/Sweet Potato

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 7

4 medium sweet potatoes (peeled, and cut into 1 inch cubes or larger)
1/4 cup melted butter (or use oil)
1/4 cup brown sugar
1/2-1 teaspoon chili powder, to taste
2 teaspoons seasoning salt (or to taste)
black pepper (to taste)
1/8-1/4 teaspoon cayenne pepper (adjust to suit heat level)

Steps:

  • In a resealable plastic bag toss the cubed sweet potatoes with melted butter or oil; add the rest of ingredients; toss well to coat.
  • Transfer to a greased baking dish (large enough to hold the potatoes in one layer).
  • Bake uncovered at 400 degrees for about 22-25 minutes, or until sweet potatoes are tender but not too soft (tossing with a wooden spoon or spatula about every 15-20 minutes, baking time will vary depending on the size you cut the potatoes).
  • *NOTE* careful not to over bake as the potatoes will become mushy.
  • Delicious!

Nutrition Facts : Calories 177.9, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 121.5, Carbohydrate 26.6, Fiber 2.7, Sugar 12.5, Protein 1.5

SPICY SWEET POTATO CHIPS



Spicy Sweet Potato Chips image

Provided by Claire Robinson

Time 13m

Yield 4 servings

Number Of Ingredients 6

Peanut or vegetable oil, for frying (peanut oil is best)
3 tablespoons kosher salt
2 tablespoons light brown sugar
1 tablespoon chili powder
Pinch cayenne pepper, or as desired
2 sweet potatoes, washed, scrubbed, and dried

Steps:

  • Special equipment: deep-fry thermometer, mandoline slicer
  • Pour oil to a depth of 4 inches in a heavy-bottomed pot and heat over medium-high heat to 350 degrees F. Line a baking sheet with paper towels.
  • Mix the salt, sugar, chili powder and cayenne in a small bowl and set aside. Very thinly slice the sweet potatoes on a mandoline slicer and carefully drop into the hot oil in batches, being careful to not overcrowd the pan. Deep-fry until golden around edges, 45 seconds to 1 minute, and transfer to a lined baking sheet. Sprinkle the chips with seasoning while they are still hot and let cool to crisp. Remove the chips from the baking sheet to a serving bowl and eat immediately while still crunchy!

ZUCCHINI BARS WITH SPICE FROSTING



Zucchini Bars with Spice Frosting image

Zucchini bars are a Brempong family favorite!

Provided by Cindy Brempong

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h50m

Yield 16

Number Of Ingredients 12

1 ⅓ cups packed brown sugar
½ cup butter, softened
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon ground cloves
2 cups shredded zucchini
1 cup chopped walnuts
1 (16 ounce) package cream cheese frosting
¼ teaspoon ground cloves

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking pan.
  • Mix brown sugar, butter, eggs, and vanilla extract together in a bowl. Stir in flour, baking soda, cinnamon, and cloves. Stir in zucchini and walnuts. Spread batter into the prepared baking pan.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Allow to cool completely before frosting, about 1 hour.
  • Mix frosting with cloves in a bowl. Spread over the zucchini bars.

Nutrition Facts : Calories 359.2 calories, Carbohydrate 51.2 g, Cholesterol 38.5 mg, Fat 16.5 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 5.6 g, Sodium 269.5 mg, Sugar 36.7 g

SWEET POTATO BARS



Sweet Potato Bars image

These bars have a gooey, cheese cake-like top layer and a buttery cookie bottom layer. I adapted the recipe from one that called for pumpkin. I made these for Thanksgiving and they were gone before the meal was even served. We enjoyed them warm from the oven, topped with a dollop of whipped cream, heaven! We'll be haveing these every year from now on.

Provided by Betty K. Rocker

Categories     Bar Cookie

Time 1h10m

Yield 12-20 bars

Number Of Ingredients 11

1 (18 ounce) box yellow cake mix
8 tablespoons of melted butter
1 egg
2 1/2 cups peeled mashed sweet potato
8 ounces cream cheese, softened
4 tablespoons of softened butter
2 cups confectioners' sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
3 eggs

Steps:

  • Preheat the oven to 350 degrees.
  • Mix melted butter, cake mix and the egg with a mixer.
  • Spread into a greased 13x9 baking dish and pack it down to form an even crust layer. Set it aside.
  • Cream together the sweet potato, cream cheese and butter with an electric mixer until smooth.
  • Add the vanilla, sugar and spices and continue blending.
  • Beat the eggs, add to the mixture and blend until fully incoptorated.
  • Spread the sweet potato mixture evenly over the cookie layer.
  • Bake for 50-60 minutes until the center is set but still soft.
  • Cool and cut into squares.

Nutrition Facts : Calories 507.7, Fat 24.6, SaturatedFat 12.2, Cholesterol 114.2, Sodium 646, Carbohydrate 66.8, Fiber 2.4, Sugar 42.7, Protein 6.2

FROSTED SPICY SWEET POTATO BARS



Frosted Spicy Sweet Potato Bars image

One bite of these sweet potato bars and you'll think they were pumpkin - the flavors are very similar. Raisins and pecans add texture to the bars. Cream cheese frosting on top is slightly tangy and sweet. A nice complement to the bars that are filled with fall flavors. Easy to make, these will be a great addition to a holiday dessert tray.

Provided by Brenda Watts @BakingBrenda

Categories     Cakes

Number Of Ingredients 15

3/4 cup(s) butter or margarine
1 1/2 cup(s) brown sugar, firmly packed
3 large eggs
1 can(s) sweet potatoes, drained & mashed (15 oz)
2 tablespoon(s) molasses
1 teaspoon(s) vanilla extract
2 1/2 cup(s) all-purpose flour
2 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1/4 teaspoon(s) salt
2 teaspoon(s) pumpkin pie spices
1 cup(s) raisins
1 1/2 cup(s) pecans, chopped
1 can(s) readymade cream cheese frosting (16 oz)
- no-stick cooking spray

Steps:

  • Heat oven to 350 degrees. Spray bottom and sides of a jelly roll baking pan, 15 1/2 X 10 1/2 X 1-inch, with no-stick cooking spray; set aside.
  • In a large bowl, with an electric mixer on medium speed, beat together butter, sugar, eggs, sweet potatoes, molasses, and vanilla extract for 1 to 2 minutes or until creamy.
  • Gradually add in flour, baking powder, baking soda, salt, and pumpkin pie spice.
  • Once all dry ingredients are added, beat for an additional 1 to 2 minutes longer or until blended.
  • Stir in raisins and 1 cup chopped pecans.
  • Spoon and evenly spread the mixture onto prepared greased jelly roll baking pan.
  • Bake for 15 to 20 minutes or until lightly brown and a toothpick inserted in center comes out clean. Cool completely on a wire rack, about 30 minutes.
  • Frost top evenly with cream cheese frosting. Sprinkle over top of frosting with remaining 1/2 cup chopped pecans.
  • For bars, cut into 8 rows by 6 rows, to form 48 bars. Store in an airtight container.

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