Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from 1 vote
Sweet Potato Bars
Let the holiday baking begin with these sweet potato bars. They have a gingersnap crust, and a fudge topping. I love the marshmallow drizzle too!
Prep Time
20
minutes
mins
Cook Time
40
minutes
mins
Total Time
1
hour
hr
Servings:
9
bars
Author:
Miranda Couse
Ingredients
Crust
1 ¾
cups
gingersnap crumbs
5
tablespoon
butter
melted
Filling
½
cup
light brown sugar
packed
¼
cup
granulated sugar
½
teaspoon
ground cinnamon
¼
teaspoon
ground ginger
¼
teaspoon
ground nutmeg
¼
teaspoon
salt
2
cups
sweet potatoes
skinned and pureed
3
eggs
2
teaspoon
vanilla extract
1 ¼
c
evaporated milk
¼
cup
Smucker's Butterscotch Topping
11.75
oz
Smucker's Hot Fudge Topping
2
T
Smucker's Marshmallow Topping
Instructions
Preheat oven to 350 degrees F. Line an 8x8 square baking pan with tin foil.
In a mixing bowl, add in the gingersnap crumbs and butter, Mix until the butter has coated all the crumbs.
Dump the crumbs into the prepared 8x8 square pan. Press the crumbs evenly into the bottom of the pan and out to all of the edges. Set aside.
Filling
In a large mixing bowl, add the brown sugar, granulated sugar, ground cinnamon, ginger, nutmeg, and salt. Whisk to spread out the ground spices.
Add in the pureed sweet potatoes and mix on medium until incorporated.
Add in the eggs and vanilla extract and mix until the eggs are thoroughly incorporated.
Add in the evaporated milk and butterscotch. Mix until the milk is incorporated.
Pour the filling on top of the crust. Spread the filling out evenly and to the edges.
Place the sweet potato bars into the 350 degree F oven and bake for 40 - 50 minutes until the edges are set up and the center is still jiggly.
Remove the bars from the oven and let them cool completely.
Add the jar of hot fudge topping onto the cooled bars. Place in the fridge to chill overnight.
Before cutting and serving, take a spoon with the marshmallow topping and drizzle it back and forth on top of the fudge topping. Cut and serve!
Notes
To store leftovers place in the refrigerator for up to 3 days.
Nutrition
Calories:
358
kcal
|
Carbohydrates:
55
g
|
Protein:
4
g
|
Fat:
14
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
0.3
g
|
Cholesterol:
72
mg
|
Sodium:
292
mg
|
Potassium:
252
mg
|
Fiber:
2
g
|
Sugar:
39
g
|
Vitamin A:
4468
IU
|
Vitamin C:
1
mg
|
Calcium:
52
mg
|
Iron:
1
mg