Products used in this recipe
Sweet Potato Streusel Bars
Yield: 32 Servings (3 oz.)
Yield: 32 Servings (3 oz.)
Butter and Gingersnap Crumbs:
Ingredient | Weight | Measure |
---|---|---|
Butter, melted | 6 oz. | |
Gingersnap cookies, finely ground | 16 oz. |
Sweet Potato Filling:
Ingredient | Weight | Measure |
---|---|---|
40 oz. | ||
Heavy cream | 8 fl. oz. | |
Butter | 4 oz. | |
Eggs, large | 3 each | |
Sugar | 4 oz. | |
Vanilla extract | 1 tsp. | |
Ginger, ground | 1 tsp. |
Streusel Topping:
Ingredient | Weight | Measure |
---|---|---|
Brown sugar | 8 oz. | |
Butter, softened | 4 oz. | |
Coconut, shredded | 3 1/2 oz. | |
Flour | 2 1/2 oz. | |
Pecans, chopped | 4 oz. |
Preparation Instructions:
Step 1
Preheat oven to 350°F.
Step 2
For the crust; blend the butter and gingersnap crumbs together in a bowl until combined. Spread evenly in the bottom of a half sheet pan. Bake for 6 to 8 minutes at 350°F, remove from oven and reserve for sweet potato filling.
Step 3
In a 2-inch half-hotel pan, spread the sweet potatoes evenly over the base of the pan. Add the heavy cream and butter to the potatoes. Cover with foil and bake in a preheated 350°F oven for 45-50 minutes. When potatoes are tender and soft, pour into a mixing bowl. Using a paddle, blend in the eggs, sugar, vanilla and ginger until thoroughly combined. Spread sweet potato filling evenly over the crust.
Step 4
Blend the streusel ingredients in a mixing bowl with a paddle until crumbly. Sprinkle evenly over the top of the sweet potato filling. Bake bars for 30-35 minutes in 350°F oven until golden brown and set. Chill before slicing into 3x2-inch bars.