Sweet Potato Streusel Bars Recipes

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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

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

GRANOLA STREUSEL-TOPPED SWEET POTATOES



Granola Streusel-Topped Sweet Potatoes image

Granola bars are the secret to a delicious and crunchy-topped sweet potato casserole.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h10m

Yield 10

Number Of Ingredients 7

6 medium dark-orange sweet potatoes, peeled, cut into 1 1/2-inch pieces (7 to 8 cups)
1/2 cup whipping cream
2 tablespoons butter or margarine
1/4 cup real maple syrup or maple-flavored syrup
1/2 teaspoon salt
4 Nature Valley™ maple-brown sugar crunchy granola bars (2 pouches from 8.9-oz box), crushed
2 tablespoons butter or margarine, melted

Steps:

  • Place potato pieces in 4-quart saucepan or Dutch oven. Add enough water to cover; heat to boiling. Reduce heat to medium-low; cook uncovered 15 to 20 minutes or until tender. Drain and return to saucepan.
  • Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. To potatoes, add whipping cream, 2 tablespoons butter, the maple syrup and salt. Mash with potato masher or electric mixer until smooth. Spoon into baking dish.
  • In small bowl, mix crushed granola bars and 2 tablespoons melted butter; sprinkle over potatoes.
  • Bake uncovered 25 to 30 minutes or until thoroughly heated and topping is crisp.

Nutrition Facts : Calories 210, Carbohydrate 28 g, Cholesterol 25 mg, Fat 2, Fiber 2 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 13 g, TransFat 0 g

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