Sweet Potato Bars Recipes

SWEET POTATO DESSERT SQUARES

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.

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!

SWEET POTATO CHEESECAKE BARS

Steps:

• Preheat oven to 350 degrees. Line a 9x13 baking dish with foil and spray with non-stick spray.

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 CHEESECAKE BARS

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Adjust the top rack to be positioned in the middle of the oven.

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 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 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.