Sweet Potato Streusel Bars Recipes

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.

SWEET POTATO STREUSEL

Steps:

• For Filling:
• Butter 13x9x2-inch glass baking dish. Cook sweet potatoes in large pot of boiling salted water until tender, about 8 minutes. Drain; return to same pot. Stir potatoes over medium-high heat until excess liquid evaporates. Remove from heat. Add butter and sugar and mash potatoes until almost smooth. Mix in half and half, eggs, ginger and vanilla. Season with salt. Spread in prepared dish (filling will be about 1 inch thick).
• For toppings:
• Rub together sugar, flour and butter in medium bowl until moist crumbs form. Mix in pecans and coconut. (Filling and topping can be prepared 1 day ahead. Cover separately and refrigerate.)
• Preheat oven to 350°F. Sprinkle topping over filling. Bake until filling is set and topping is brown, about 40 minutes. Let stand 10 minutes. Cut into squares and serve.

SWEET POTATO STREUSEL BARS

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.