Cringey Kitchen

Gluten free, dairy free things in the shape of food

Sweet Potato Bars

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This recipe was inspired by a Thanksgiving classic… sweet potato casserole! This recipe is actually pretty easy because everything is done in the food processor. However, it does take time because there is lots of cooling and patience involved. You can’t rush this process!

For the crust, we used the bottom of a measuring cup to pack down the pecan mixture. This guarantees a tightly packed crust. If the crust isn’t tightly packed, it will fall apart when trying to cut into it or pick it up.

You may be wondering why there is so much cooling time in this recipe. If you add the eggs to hot sweet potato puree, the eggs will get scrambled. This is a big “NO-NO” because you’ll end up with a chunky filling.

Just as importantly, you also can’t broil the marshmallows immediately after baking the bars. We made that mistake during our first attempt at these. Our poor marshmallows melted too much and slid right off the bars. It was so sad… so don’t do it! Patience is key, but we promise it’s worth it.

Keep your marshmallows on your sweet potatoes, not the floor,
Your favorite alternative chefs, K & T

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Sweet Potato Bars

Prep Time 45 minutes
Cook Time 45 minutes
Cooling Time 1 hour
Total Time 2 hours 30 minutes
Servings 12 bars

Ingredients

Pecan Crust

  • 3 cups pecans
  • ½ cup coconut sugar
  • ¼ cup coconut oil melted

Sweet Potato Filling

  • 2 lbs of sweet potatoes peeled and cubed
  • 4 eggs
  • ½ cup coconut cream
  • ¼ cup maple syrup
  • 2 tsp ground ginger
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • 2 tsp vanilla

2 cups mini marshmallows

Instructions

Crust

  1. Preheat oven to 350 degrees F.
  2. Line a rectangular, 9×13-inch (or equivalent) baking pan with parchment paper.
  3. In a food processor, blend together all crust ingredients until well combined.
  4. Pour mixture into baking pan and press down until firmly packed and in an even layer.
  5. Bake crust for 10 minutes.

Sweet Potato Filling

  1. Bring a pot of water to a boil. Add the sweet potato to the water and let boil for 15 minutes or until you can easily pierce the potato with a fork.
  2. Drain the potatoes and toss into the food processor. Blend until they form a smooth sweet potato puree. Let the puree cool.
  3. Once puree is cool, blend in remaining filling ingredients.
  4. Pour sweet potato mixture into baking pan on top of the crust.
  5. Bake for 40 minutes at 350 degrees F.

Assembly

  1. Once your bars are COMPLETELY cool, turn on your oven broiler to high.
  2. Add marshmallows on top of the sweet potato filling and broil on high for 2 minutes.
  3. Remove from oven, cut into 12 pieces, and serve!