Sweet Potato Cookie Bars Recipes

SWEET POTATO COOKIE BARS

Steps:

• Preheat oven to 350F.
• Line a cookie sheet with parchment paper. To make bars, line 2 8×8 square pans with parchment leaving a 1" overhang.
• In the bowl of a stand mixer fitted with the paddle attachment, beat together the sweet potato, coconut oil and brown sugar.
• Add in the eggs one at a time and mix to incorporate.
• Add in the vanilla and mix just until blended.
• Stop the mixer and add in the oats, flour, cinnamon, salt, baking powder and baking soda.
• Turn the mixer on low to combine, stopping to scrape down the sides.
• Stop the mixer and add in the cranberries, raisins, coconut, pineapple and walnuts.
• Mix on low just until combined.
• To make cookies use medium size cookie scoop (about 1/4 cup) and scoop out the mixture gently compressing it into the scoop.
• Place on the parchment 1 1/2" apart (on a standard size tray you should be able to fit 12).
• Taking clean hands gently press the mounds down slightly.
• Bake for 9 minutes. The cookies will be soft still in the middle but the outside should be slightly firm.
• Place the tray on a cooling rack and allow to cool for 5 minutes.
• Using a spatula gently transfer the cookies to the cooling rack (off of the cookie tray) and cool completely.
• To make bars, evenly divide the mixture between the pans smoothing out and pressing down to make even.
• Bake for 18-22 minutes. The mixture top of the bars should be somewhat firm but have much give inside (the inside should be very soft but not mushy).
• Transfer the pan to a cooling rack and cool for at least one hour before lifting out.
• Grasping the parchment paper, gently lift out and cut into squares.
• Once cooled make the glaze by whisking together the powdered sugar, cinnamon and milk. You want this to be thick and produce a ribbon when the whisk is pulled away.
• Drizzle the glaze over top and allow to harden before storage.
• Store the cookies or the bars in an air tight container. I keep mine in my fridge as I prefer them cold.

SWEET POTATO BARS

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.

SWEET POTATO STREUSEL BARS

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.

SWEET POTATO CHOCOLATE BARS

Steps:

• Preheat the oven to 375°F.
• Rub the sweet potatoes with the vegetable oil and place on a baking sheet lined with parchment paper. Bake until fork-tender, 1 to 1 1/2 hours. Remove from the oven and let cool, then peel and mash in a large bowl.
• Add to the mashed potatoes the brown sugar, cinnamon, nutmeg, salt, vanilla, eggs, and 2 1/2 cups of the milk and mix well. Set aside.
• Lower the oven temperature to 350 degrees F.
• Combine the graham cracker crumbs and pecan pieces in a food processor and process for about 1 minute, to make a fine meal. With the motor running, gradually pour the melted butter through the feed tube and process for 1 minute. Transfer the crumb mixture to a 13 X 18-inch baking pan and, using your fingers, firmly press the crumbs evenly onto the bottom and up the sides of the pan.
• Pour the sweet potato mixture into the crust and spread evenly with a rubber spatula.
• Put the chocolate morsels and the remaining 1/2 cup milk in a medium-size saucepan over medium heat and stir constantly until the chocolate melts and the mixture is smooth. Spoon the chocolate in three rows, about 2 inches apart, lengthwise over the sweet potato mixture. Then, with a knife, make a zigzag pattern to marbleize the chocolate and the sweet potato mixture.
• Bake until the edges are browned and the filling is set, 20 to 25 minutes. Remove from the oven and let cool completely. To serve, cut into bars.

SWEET POTATO CREAM CHEESE BARS

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.

SWEET POTATO BREAKFAST BARS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line a 9-inch (23 cm) square baking pan with parchment paper.
• In a large bowl, stir together the mashed sweet potatoes, almond butter, maple syrup, and vanilla until well combined. Add the oats, cinnamon, and nutmeg and stir until well combined.
• Transfer the mixture to the baking pan and spread in an even layer with a spatula.
• Bake for 20 minutes. Remove from oven and top with the slivered almonds and shredded coconut, pressing gently into the bars. Bake for another 10 minutes, until the coconut is lightly toasted.
• Let cool for 10 minutes, then slice into 9 bars.
• Enjoy!