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 |
|---|---|---|
| Butter | 4 oz. | |
| Eggs, large | 3 count | |
| Ginger, ground | 1 tsp. | |
| Heavy cream | 8 fl. oz. | |
| Simplot RoastWorks®: Roasted Maple Sweet Potatoes 6/2.5lb | 40 oz. | |
| Sugar | 4 oz. | |
| Vanilla extract | 1 tsp. |
Streusel
| 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:
Butter and Gingersnap Crumble
- • 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
Sweet Potato Filling
- • In a 2" 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 to 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.
Streusel
- • 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 to 35 minutes in 350°F oven until golden brown and set.
- • Chill before slicing into 3" x 2" bars.
