SWEET POTATO PIE BARS by
Source: Sur La Table
See Sophia’s notes
Ingredients
Sweet potato filling:
2 pounds sweet potatoes
1 1/3 cups granulated sugar
1 large egg
1 stick unsalted butter, melted and cooled slightly
3 large egg yolks
1/2 cup heavy cream
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon pure vanilla extract
Ginger cookie crust:
16 ounces gingersnap cookies
1 stick unsalted butter, melted
16 ounces marshmallow fluff
Instructions
Preheat oven to 400°F. Grease a o" y 9" baking dish with cooking sprav and line with parchment paper, leaving an overhang
on all sides of the pan.
1. To bake sweet potatoes: Prick sweet potatoes all over with a fork and place on a baking sheet. Bake until tender 45 to 60
minutes. Cool fully and remove peel. Reduce oven temperature to 350°F.
2. To prepare crust: To the bowl of a food processor fitted with a metal blade, add gingersnap cookies and pulse until cookies resemble the size of breadcrumbs Add melted butter and pulse until mixture begins to hold together. Pour cookie mixture into prepared baking dish and press down into an even layer, making sure no gaps are visible. Bake crust until begins to color;
about 10 to 12 minutes. Remove from oven and let cool.
3. To prepare filling: To the bowl of a blender, add baked sweet potatoes, sugar, butter, egg, yolks, cream, cinnamon, nutmeg, and vanilla and blend on high until mixture is smooth and no lumps remain.
4. Pour mixture over prebaked cookie crust and smooth with an offset spatula. Transfer to preheated oven and bake the bars until the center is just set and wobbles slightly when nudged; 45 to 50 minutes. Remove from the oven and set on a wire rack to cool completely.
5. To serve: Once the bars have cooled, lift out of the pan using the parchment overhang and cut into 9 even bars. Transfer marshmallow fluff to a piping bag fitted with a large open tip, then pipe about 1 tablespoon of fluff onto each bar (be careful not add too much, as fluff will spread as it settles). Using a kitchen torch, toast each bar until the fluff is golden brown and bubbling. Serve immediately.
on all sides of the pan.
1. To bake sweet potatoes: Prick sweet potatoes all over with a fork and place on a baking sheet. Bake until tender 45 to 60
minutes. Cool fully and remove peel. Reduce oven temperature to 350°F.
2. To prepare crust: To the bowl of a food processor fitted with a metal blade, add gingersnap cookies and pulse until cookies resemble the size of breadcrumbs Add melted butter and pulse until mixture begins to hold together. Pour cookie mixture into prepared baking dish and press down into an even layer, making sure no gaps are visible. Bake crust until begins to color;
about 10 to 12 minutes. Remove from oven and let cool.
3. To prepare filling: To the bowl of a blender, add baked sweet potatoes, sugar, butter, egg, yolks, cream, cinnamon, nutmeg, and vanilla and blend on high until mixture is smooth and no lumps remain.
4. Pour mixture over prebaked cookie crust and smooth with an offset spatula. Transfer to preheated oven and bake the bars until the center is just set and wobbles slightly when nudged; 45 to 50 minutes. Remove from the oven and set on a wire rack to cool completely.
5. To serve: Once the bars have cooled, lift out of the pan using the parchment overhang and cut into 9 even bars. Transfer marshmallow fluff to a piping bag fitted with a large open tip, then pipe about 1 tablespoon of fluff onto each bar (be careful not add too much, as fluff will spread as it settles). Using a kitchen torch, toast each bar until the fluff is golden brown and bubbling. Serve immediately.