Sweet Potato Cookie Bars Food

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.

HEALTHY SWEET POTATO BARS WITH OATMEAL WHOLE WHEAT COOKIE CRUST

Steps:

• Put sweet potatoes in a microwave safe dish and add some water to the bottom. Cover with saran wrap.
• Microwave on high for about 7 minutes or until knife inserts easily. Let cool.
• Preheat oven to 350 degrees.
• Put dry ingredients in food processor and pulse until oatmeal is ground.
• Combine dry ingredients in a medium bowl with egg whites and oil.
• Press into greased 13x9 pan. (I like to line it with foil and then grease it for easy cleanup).
• Bake for 10 minutes.
• Peel sweet potatoes and put in large bowl. Add remaining ingredients and mix with a hand blender until smooth.
• Pour over crust.
• Bake for 45 minutes or until set.
• Cool before cutting.
• Store in refrigerator.

SWEET POTATO CHOCOLATE BARS

Steps:

• Preheat the oven to 375°F.
• Rub the sweet potatoes with the vegetable oil and place on a baking sheet lined with parchment paper. Bake until fork-tender, 1 to 1 1/2 hours. Remove from the oven and let cool, then peel and mash in a large bowl.
• Add to the mashed potatoes the brown sugar, cinnamon, nutmeg, salt, vanilla, eggs, and 2 1/2 cups of the milk and mix well. Set aside.
• Lower the oven temperature to 350 degrees F.
• Combine the graham cracker crumbs and pecan pieces in a food processor and process for about 1 minute, to make a fine meal. With the motor running, gradually pour the melted butter through the feed tube and process for 1 minute. Transfer the crumb mixture to a 13 X 18-inch baking pan and, using your fingers, firmly press the crumbs evenly onto the bottom and up the sides of the pan.
• Pour the sweet potato mixture into the crust and spread evenly with a rubber spatula.
• Put the chocolate morsels and the remaining 1/2 cup milk in a medium-size saucepan over medium heat and stir constantly until the chocolate melts and the mixture is smooth. Spoon the chocolate in three rows, about 2 inches apart, lengthwise over the sweet potato mixture. Then, with a knife, make a zigzag pattern to marbleize the chocolate and the sweet potato mixture.
• Bake until the edges are browned and the filling is set, 20 to 25 minutes. Remove from the oven and let cool completely. To serve, cut into bars.

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.