Sweet Potato Squares Food

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 DREAM BARS

Steps:

• 1. Drain sweet potatoes and mash well or puree in blender. Set aside. Preheat oven to 350^. Grease or spray well a jelly roll pan (15x10x2-inches) or two 8-inch square pans. (One can be frozen) Or one 9x13-inch pan.
• 2. Cream butter and sugar until light and fluffy; add the eggs and mix as you add the salt and spices. Slowly add in flour. Mix just until batter is smooth.
• 3. Fold potato puree into the batter. Pour batter into prepared pan or pans and bake 25-30 minutes; or until tested done with a cake tester inserted in center of bars comes out clean. Remove from oven.
• 4. Turn oven to highest broiler setting. Sprinkle marshmallows on top of bars and place pan or pans on lowest rack so there is plenty of space between heat and marshmallows. Leave oven door ajar and rotate pan after they begin to brown. Marshmallows are done when they are dark golden brown on top. Remove pan or pans to cool on a wire rack. Place pan in freezer for 5-8 minutes for easier cutting. --- Note: These freeze well if marshmallows are left off the ones you want to freeze. After freezing -thaw at room temperature for 20 minutes then put the marshmallows on and place under the broiler as above.

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 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 BARS (VEGAN & KID FRIENDLY)

Steps:

• Preheat the oven to 350 degrees F. Line two 9 x 5 loaf pans with parchment and set aside.
• In a small bowl, mix together the flax and water and set aside for 20 minutes.
• In a large bowl, mix together the oats, cooked quinoa, baking powder, salt, cinnamon and nutmeg.
• Mash in the sweet potato, almond butter, maple, flax egg (the flax and water mixture) and vanilla and mix until smooth. Then fold in the dried cherries and coconut.
• Transfer mixture to the two lined loaf pans and smooth the top with a spatula.
• Bake on the center rack for 25 minutes until sides brown.
• Remove and let cool completely in the pan. Once cooled, transfer to a cutting board and cut into squares.
• Meanwhile, melt the chocolate chips in a microwave safe bowl with the coconut oil in 30 second intervals until melted. Stir in the almond butter and mix until very smooth. Drizzle or pipe onto the cut bars.
• Store in an airtight container for 3 - 4 days.

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-CHEESECAKE SQUARES

Steps:

• Preheat oven to 375 degrees. Bake sweet potatoes until tender, about 1 hour. Remove from oven and let cool slightly, then discard skins and mash flesh with a fork (you should have 1 1/2 cups).
• In a food processor, pulse graham crackers until finely ground (you should have about 2 1/4 cups). Add 1/3 cup sugar, 1 stick butter, and 1/4 teaspoon salt and pulse until combined. Firmly press mixture into a 9-by-13-inch baking dish. Bake until crust is dry and set, about 12 minutes. Remove from oven and reduce temperature to 325 degrees.
• Meanwhile, in clean food processor, puree sweet potatoes, ricotta, yogurt, eggs, 1/4 teaspoon salt, and remaining 3 tablespoons butter and 2/3 cup sugar. Pour into crust and bake until just set in center, 30 to 35 minutes. Let cool on a wire rack, 30 minutes, then refrigerate until cold, 1 hour (or overnight). Cut into squares and top with whipped cream.

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-PECAN COOKIES

Steps:

• Preheat oven to 350°F. Line a cookie sheet with parchment paper; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar. Beat until fluffy, scraping sides of bowl occasionally. Beat in egg and the 1 teaspoon vanilla until combined. Beat in mashed sweet potato.
• In a medium bowl stir together flour, baking powder, baking soda, cinnamon, and salt. Add flour mixture to sweet potato mixture, beating until combined.
• Drop dough by rounded teaspoons 2 inches apart onto the prepared cookie sheet. Bake about 10 minutes or until edges start to brown. Transfer to a wire rack; cool.
• For frosting, in a small mixing bowl beat cream cheese on medium speed until smooth. Beat in powdered sugar, maple syrup, and the 1 1/2 teaspoons vanilla until combined. Spread frosting over cookies. Top each cookie with a pecan half.

SWEET POTATO OAT BARS

Steps:

• Preheat oven to 375°F and line an 8x8 baking dish with parchment paper.
• Add all the ingredients in the order listed (except any add-ins you're using) to a food processor.
• Process until smooth, scraping down the sides as needed.
• Add any add-ins you're using to the mixture and stir in by hand with a spatula until combined.
• Pour the mixture into the baking dish making sure to spread evenly into the corners and smooth out the top.
• Bake for about 22-25 minutes until center is set.
• Remove from the oven. Using the overhang of the parchment paper, lift the bake out of the dish and place on a cooling rack. Let rest until completely cooled.
• Cut into 12 even sized bars.

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.

23 BEST SWEET POTATO RECIPES: WEDGES & MORE!

Steps:

• Preheat the oven to 450°F.
• In a small bowl, mix the spices and salt together. (Variation: If you want a crispier sweet potato wedge, add 3 tablespoons cornstarch here.) Wash the sweet potatoes, keeping the skins on. Slice the potatoes into short wedges by doing the following: slice each potato in half crosswise, then in half lengthwise. Place each piece cut side down and slice it in half. Then flip them over and cut that piece down the center into two wedges (see this video, but cut them in half). In a large bowl, mix the potatoes with the olive oil and spices.
• Line a baking sheet with parchment paper, and spread the potatoes on the sheet in a single layer. Roast the potatoes for 30 to 35 minutes until tender and starting to become crisped and brown (no need to stir). Serve immediately.

CHOCOLATE CHIP SWEET POTATO SQUARES

Steps:

• Preheat oven to 350°F.
• Spray a 15x10x1 inch jelly roll pan with cooking spray.
• Mash sweet potatoes with reserved syrup.
• In another bowl, whisk together flour, baking powder, allspice, cinnamon, cloves, and salt.
• Beat together butter and sugars at medium speed for 2 minutes or until smooth and lightened in color.
• Beat in eggs one at a time.
• On low speed, beat in half of the dry ingredients, followed by sweet potatoes, and finally the last of the dry ingredients.
• Fold in chips and half of the pecans.
• Spread batter evenly in pan.
• Sprinkle remaining pecans over top.
• Bake for 35-40 minutes or until lightly browned and the pecans are toasted.
• Cool in pan on a wire rack before cutting into squares.

SWEET POTATO SQUARES

Steps:

• Preheat oven to 350 degrees F. Spray a 9 by 13-inch baking pan with cooking spray; set aside.
• Beat cake mix, butter, and egg in a large bowl with an electric mixer on low speed. Beat into well combined crumbs. Press cake mixture evenly into prepared pan, set aside.
• Blend all potato filling ingredients in food processor until smooth. Spread evenly over crust layer.
• Combine all topping ingredients in small bowl. Sprinkle over and press into sweet potato filling. Bake in preheated oven for 30 to 35 minutes, until just set and tester inserted comes out clean.