Sweet Potato Pie Bars Recipes

SWEET POTATO PIE BARS

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

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 PIE BARS

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.