Healthy Sweet Potato Bars with Buttery Crust

Prep Time 30 mins

Cook Time 2 hrs

Total Time 2 hrs 30 mins

Cooking Method: Baking

Cuisine: American

Courses: Dessert

Difficulty: Intermediate

Servings: 12

Calories: 220

Description

These healthy sweet potato bars feature a velvety, spiced sweet potato pie bar filling nestled in a rich, buttery crust, offering a perfect balance of natural sweetness and comforting flavors.

Ingredients

For the Golden Buttery Crust

1 ½ cups of all-purpose flour
1/2 cup of unsalted butter, cubed
1/2 cup of granulated sugar
1/2 teaspoon of salt

For the Sweet Potato Filling

2 medium sweet potatoes
1/2 cup of unsalted butter, melted
2 large eggs, lightly beaten
1/2 cup of light brown sugar
1 teaspoon of vanilla extract
1 teaspoon of ground cinnamon
1/2 teaspoon of ground nutmeg
1/4 teaspoon of ground ginger
1/4 teaspoon of salt
1/4 cup of heavy whipping cream or whole milk

For the Topping

Miniature marshmallows
Chopped pecans or walnut
Cinnamon-oat streusel

Cooking Instructions

1
Prepare the Sweet Potatoes
- Begin by preheating your oven to 400°F (200°C).
- Wash and thoroughly dry your sweet potatoes.
- Take a fork and prick them several times all over their surface.
- This simple step allows steam to escape during baking, preventing them from bursting and ensuring even cooking.
- Place the pricked sweet potatoes directly onto a baking sheet.
- Roast them for approximately 45-60 minutes, or until they are incredibly fork-tender and slightly caramelized.
- You'll know they're ready when a knife can easily slide through their thickest part with no resistance.
- Once roasted, remove the sweet potatoes from the oven and allow them to cool completely.
- Once cool enough to handle comfortably, peel off the skins; they should slip off effortlessly.
- Scoop the vibrant orange flesh into a large bowl and mash it thoroughly with a potato masher or a sturdy fork until it is as smooth as possible.
- While you're aiming for smoothness here, remember that for the ultimate velvety texture, a blender will be your best friend in a later step.
2
Make the Crust
- Prepare a 9x13-inch (23x33 cm) baking pan by lining it with parchment paper.
- Ensure you leave a generous overhang on the sides; this will act as convenient handles for easy removal of the entire slab of bars later.
- If you don't have parchment paper, lightly grease the pan to prevent sticking.
- Pulse the all-purpose flour, granulated sugar, salt, and cold, cubed unsalted butter in a food processor until just combined.
- Once combined, press this crumb mixture firmly and evenly into the bottom of the prepared baking pan.
- To ensure a sturdy crust that holds together beautifully when sliced, use the bottom of a flat-bottomed glass or a measuring cup to compact the crumbs down tightly.
- This firm pressing is vital for the crust's structural integrity.
3
Pre-Bake the Crust
- Now, reduce your oven temperature to 350°F (175°C).
- Bake the crust for 12-15 minutes, or until it appears lightly golden and set.
- This pre-baking step is essential.
- It helps to set the crust and prevents it from becoming soggy once the moist sweet potato filling is poured over it.
- A soggy crust is a common pitfall in pie bar recipes, and this step ensures your crust remains delightfully crisp.
- Remove the pan from the oven and set it aside to cool slightly while you prepare the filling.
4
Prepare the Sweet Potato Filling
- In a large bowl, combine your mashed sweet potatoes, melted butter, brown sugar, vanilla extract, ground cinnamon, nutmeg, ginger, and a pinch of salt.
- If you're opting for extra creaminess, now is the time to add the heavy whipping cream or whole milk.
5
Blend the Sweet Potato Filling
- Transfer the mixture to a high-powered blender or food processor.
- Blend until the mixture is completely smooth and uniform in color, with no visible strings or lumps remaining.
- This process usually takes only a few seconds.
- The blending step is non-negotiable for achieving that luxurious, silky-smooth sweet potato custard, free from any fibrous "stringiness" that can sometimes occur with sweet potatoes.
- Taste the mixture and adjust the sweetness if desired, adding a little more sugar if you prefer a sweeter bar.
6
Add Eggs to the Filling
- Pour the smooth blended sweet potato filling mixture back into the large bowl.
- Add the two lightly beaten eggs, stirring gently until they are just combined into the filling.
- It is important to ensure your sweet potato mixture has cooled slightly before incorporating the eggs.
- Adding eggs to a hot mixture can cause the egg proteins to scramble, leading to an undesirable, lumpy texture in your otherwise smooth filling.
7
Bake It Up
- Carefully pour the prepared sweet potato filling evenly over the pre-baked crust in the pan.
- Use a spatula to spread the filling smoothly and evenly across the crust.
- If you plan to add a streusel topping, prepare it now by combining the ingredients (often brown sugar, oats, flour, cinnamon, and cold butter cut in until crumbly) and sprinkle it evenly over the filling.
- If you're using marshmallows, you'll typically add them towards the end of the baking process or broil them on top after the bars are mostly set.
- Bake the bars for approximately 45-55 minutes.
- You'll know they are done when the edges appear set, and the center still has a slight, gentle jiggle when the pan is lightly shaken.
- Another indicator is inserting a knife into the edge of the filling; it should come out moist but clean.
- It is crucial to avoid over-baking, as this can lead to a dry, dense filling and potentially cause unsightly cracks on the surface.
- The slight jiggle indicates that the custard is perfectly set but not overcooked, ensuring a creamy texture.
8
Cool the Sweet Potato Bars
- Once baked, remove the pan from the oven and immediately place it on a wire cooling rack.
- Allow the sweet potato bars to cool completely at room temperature.
- This initial cooling can take 1 to 2 hours, and it's an important first step for the filling to begin setting.
- Transfer the pan to the refrigerator and chill for at least 2 hours, or ideally overnight.
- This extended chilling period allows the custard filling to fully set and firm up, which is essential for ensuring clean, sharp, and beautiful slices.
- Moreover, this resting period allows the flavors to truly meld and deepen, resulting in even more delicious sweet potato bars the next day.
9
Slice & Serve
- Once thoroughly chilled, use the parchment paper overhang to gently lift the entire slab of sweet potato bars out of the pan and onto a cutting board.
- Use a large, sharp knife, and remember to wipe the blade clean with a damp cloth after each cut.
- Serve your sweet potato bars plain, dusted with your favorite toppings like chopped pecans or walnuts, a dollop of cinnamon-spiced whipped cream, or a scoop of vanilla bean ice cream.

Nutrition Facts

Servings 12

Serving Size 1 bar

Amount Per Serving
Calories 220kcal

% Daily Value *
Total Fat 10g16%
Saturated Fat 4g20%
Sodium 90mg4%
Potassium 250mg8%
Total Carbohydrate 30g10%
Dietary Fiber 3g12%
Sugars 20g
Protein 3g6%

Vitamin A 1500 IU
Vitamin C 2 mg
Calcium 40 mg
Iron 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Mash Well: For ultra-smooth filling, use a potato masher or a sturdy fork, or a blender to press the sweet potatoes thoroughly.
Avoid Over Baking: Filling will continue to firm up while cooling, don’t wait for it to be rock solid.
Make-Ahead: Sweet potato bars keep 3 days in the fridge or freeze well layered between parchment in an airtight container.
Clean Slices Every Time: This simple technique prevents dragging crumbs and filling, ensuring every slice looks as good as it tastes.
Blend for Velvety Smoothness: Do not skip the blending of the sweet potato filling using a high-powered blender or food processor to ensure a silky-smooth sweet potato custard, free from any fibrous strands that can sometimes be present in mashed sweet potatoes.