Sweet Potato Pie Bars Food

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 PIE BARS

Steps:

• Heat oven to 400ºF.
• Cut cream cheese and 3/4 cup butter into 2-1/4 cups flour in large bowl with pastry blender or 2 knives until mixture resembles coarse crumbs; shape into ball. Flatten dough into disk; wrap tightly with plastic wrap. Refrigerate 1 hour.
• Place dough between 2 lightly floured sheets of waxed paper; roll into 15-1/2x10-1/2-inch rectangle. Discard top sheet of waxed paper. Spray 15x10x1-inch pan with cooking spray; invert over dough. Holding pan and dough together, flip pan over. Discard second sheet of waxed paper. Gently press dough onto bottom and up sides of pan. Use fork to prick holes in dough on bottom of pan.
• Bake 10 min. Meanwhile, melt remaining butter. Mash potatoes in large bowl. Add butter and all remaining ingredients except marshmallows; mix well.
• Pour potato mixture over crust. (Pan will be full.) Bake 30 min. or until top is puffed and lightly browned. (Filling will be soft, but will firm up when cooled.) Immediately top dessert with marshmallows. Cool 1 hour.
• Heat broiler when ready to serve dessert. Broil dessert, 4 inches from heat, 1 to 2 min. or until marshmallows are golden brown. Cool slightly.

SWEET POTATO PIE BARS

Steps:

• Preheat oven to 350ºF and butter a 8" x 8" square baking dish. Cut out a strip of parchment to fit inside the dish with edges hanging over the edge. Stick inside the baking dish and set aside.
• Melt butter in a medium pan and set aside.
• Add 1-½ cups oats to the bowl of a food processor and pulse until the oats are finely ground. Add in toasted pecans, brown sugar, cinnamon and salt and pulse until pecans are ground to a coarse pieces. Pour the ground pecan mixture and the remaining ¼ cup of whole oats into the pan with butter and mix together. Wipe out the bowl of the food processor and set aside for use with sweet potato pie filling.
• Place 2 cups of the pecan mixture in the bottom of the baking dish and pat down. Par-bake for crust for 10 minutes. Then set aside until ready to use.
• Meanwhile, make the sweet potato pie filling: Remove the skin from the roasted sweet potatoes if not already done. Add the sweet potatoes to the now empty bowl of the food processor and processor until smooth. Add in the cream, milk, maple syrup, eggs, brown sugar, vanilla extract, cinnamon, salt and cloves. Processor for 2-3 minutes until the mixture is completely smooth.
• Pour the batter on top of the oat crust. Sprinkle the remaining oat crumble on top.
• Bake for 40-45 minutes until the filling is mostly puffed up and the internal temperature reaches above 180 degrees.

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 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.

SIMPLE CRUSTLESS SWEET POTATO PIE

Steps:

• Beat eggs, then the sugar and flour.
• Add everything else and beat together.
• Grease a 9" pie pan with cooking spray, then pour the mixture inches Bake at 400F for 35-40 minutes.