SWEET POTATO PIE BARS
These Sweet Potato Pie Bars are Gluten-Free, Vegan, and made with only 9 healthy ingredients! Perfectly spiced, Refined Sugar-Free, and Oil-Free.
Provided by Caitlin Shoemaker
Categories Dessert
Time 55m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350F and grease or line a 9×9″ baking pan. Mix the flax and water together in a small bowl and set aside for 5 minutes, to let thicken.
- Add the diced sweet potatoes to a vegetable steamer or a pot + colander combination with 3″ of water. Cover and steam for 15 minutes, or until fork tender.
- In the meantime, prepare the base layer for the bars. Add the pecans, oats, and salt to a food processor with an S-blade attached. Process until a fine crumble forms. Add the flax egg to the mixture and pulse until well-combined. A sticky "dough" should form. Press the dough into the baking dish; I like to use a spatula to make sure it is really packed down and even. Quickly rinse out the food processor, then return it to its base.
- Add the steamed sweet potato to the container with the milk, maple syrup, arrowroot powder, pumpkin pie spice, vanilla, and salt.Process for at least 60 seconds, or until the mixture is thick and smooth. Spread this mixture over top of the crust, using a spatula again to smooth out the top.
- Bake on the middle rack of the oven for 30 to 35 minutes. Let the bars cool for at least 30 minutes before removing from the pan and slicing. Top as desired (I like to serve mine with some coco whip and a pecan). Leftovers will keep in an airtight container in the refrigerator for up to one week.
SWEET POTATO PIE BARS
Make the holidays sweet and memorable with our Sweet Potato Pie Bars. These Sweet Potato Pie Bars come with a scrumptious cream-cheese crust for a tasty twist on the traditional sweet potato pie recipe!
Provided by My Food and Family
Categories Recipes with Candy
Time 3h10m
Yield 24 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400ºF.
- Cut cream cheese and 3/4 cup butter into 2-1/4 cups flour in large bowl with pastry blender or 2 knives until mixture resembles coarse crumbs; shape into ball. Flatten dough into disk; wrap tightly with plastic wrap. Refrigerate 1 hour.
- Place dough between 2 lightly floured sheets of waxed paper; roll into 15-1/2x10-1/2-inch rectangle. Discard top sheet of waxed paper. Spray 15x10x1-inch pan with cooking spray; invert over dough. Holding pan and dough together, flip pan over. Discard second sheet of waxed paper. Gently press dough onto bottom and up sides of pan. Use fork to prick holes in dough on bottom of pan.
- Bake 10 min. Meanwhile, melt remaining butter. Mash potatoes in large bowl. Add butter and all remaining ingredients except marshmallows; mix well.
- Pour potato mixture over crust. (Pan will be full.) Bake 30 min. or until top is puffed and lightly browned. (Filling will be soft, but will firm up when cooled.) Immediately top dessert with marshmallows. Cool 1 hour.
- Heat broiler when ready to serve dessert. Broil dessert, 4 inches from heat, 1 to 2 min. or until marshmallows are golden brown. Cool slightly.
Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 70 mg, Sodium 170 mg, Carbohydrate 39 g, Fiber 1 g, Sugar 22 g, Protein 5 g
SWEET POTATO DESSERT SQUARES
I prepare sweet potatoes every week for my family, mostly as a side dish. But I've found this vegetable also makes desserts even more delightful. These moist, rich square have a great pecan crunch.-Betty Janway, Ruston, Louisiana
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Set aside 3/4 cup of the cake mix. Combine the remaining mix with butter and egg until crumbly; spread into a greased 13x9-in. baking pan. Whisk filling ingredients until smooth; pour over crust. , For topping, cut butter into reserved cake mix until crumbly. Stir in the pecans, sugar and cinnamon; sprinkle over the filling. , Bake at 350° for 60-65 minutes or until a knife inserted in the center comes out clean. Cool. Garnish with whipped cream and pecan halves if desired.
Nutrition Facts : Calories 399 calories, Fat 20g fat (8g saturated fat), Cholesterol 68mg cholesterol, Sodium 332mg sodium, Carbohydrate 52g carbohydrate (32g sugars, Fiber 3g fiber), Protein 5g protein.
SWEET POTATO PIE BARS
Provided by Lulu
Time 2h15m
Number Of Ingredients 13
Steps:
- Preheat oven to bake at 350 degrees Fahrenheit. Prepare a 9 x 13 baking dish by greasing the bottom and sides with oil spray. Line with parchment paper, leaving a 2-inch overhang on two sides. Set aside.
- In a medium sized mixing bowl combine all the ingredients (graham crumbs, white sugar, and melted butter) and mix until graham crumbs have been well coated and can stick together when pressed.
- Turn graham mixture into the prepared baking dish and press down firmly using clean hands or a baking spatula into an even layer on the bottom of the pan. Make sure to press everything tightly. Bake in preheated oven for 15 minutes.
- While the graham cracker crust is baking in the oven, begin preparing the filling in a large mixing bowl. If you haven't already, cook your sweet potatoes and then mash (see note). Add your cooked sweet potatoes, brown sugar, and softened butter to the bowl and mix using a hand mixer or stand mixer on medium speed for 2-3 minutes until the mixture has become smooth. You want to get out as many sweet potato chunks as possible.
- Add one egg in at a time, mixing on medium speed in between. Starting on a slow speed, mix in the dry vanilla pudding mix (DO NOT PREPARE PUDDING), condensed milk, vanilla, cinnamon, and pumpkin pie spice. Return mixer to a medium-high speed and blend for another 2-3 minutes.
- Pour prepared mixture into the baked and cooled graham cracker crust, spread into an even layer. Bake in preheated oven for 40-45 minutes or until top of potato pie is golden brown.
- To add another layer of sweetness, when the sweet potato pie is done baking, top with marshmallow fluff or halved large marshmallow pieces (see note). Turn your oven to broil and place marshmallow topped pie back in the oven on the middle rack. Broil for 2 minutes max! Keep a very close eye on this to avoid lighting the marshmallows on fire.
- Cover and cool in the pan at room temperature for at least 1 hour to set the pie filling. Once Pie is completely cooled and set, gently lift out of the pan by pulling on the parchment paper. Cut into 18-24 squares with a large sharp knife. Tip: rinse the knife with hot water in between each cut to keep marshmallow from sticking to everything. Store in an airtight container in the fridge for up to 5 days.
SWEET POTATO BARS
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
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
SWEET POTATO CREAM CHEESE BARS
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
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.
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