Description
Sweet Potato Pecan Bars combine the natural sweetness of mashed sweet potatoes with crunchy pecans and warm spices to create a deliciously moist and wholesome treat. These bars are perfect for a comforting dessert or snack, baked until golden with a tender texture and nutty topping.
Ingredients
Scale
Sweet Potato Mixture
- 2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
- 1 cup packed brown sugar
- 1/2 cup (1 stick) butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Crust & Topping
- 1 cup all-purpose flour
- 1 cup pecans, chopped (divided into half for crust and half for topping)
Instructions
- Prep the Oven and Sweet Potatoes: Preheat your oven to 350°F (175°C). Peel and chop the sweet potatoes into small chunks, then boil them in water for 15-20 minutes until tender. Drain and mash the sweet potatoes, then set aside to cool slightly.
- Make the Crust: In a separate bowl, combine the all-purpose flour with half of the chopped pecans. This mixture will form the crust base for the bars.
- Prepare the Filling: In a large mixing bowl, combine the cooled mashed sweet potatoes, brown sugar, melted butter, eggs, vanilla extract, ground cinnamon, and salt. Mix thoroughly until the mixture is smooth and uniform.
- Combine and Prepare for Baking: Gradually fold the flour and pecan crust mixture into the sweet potato filling, stirring gently until just incorporated. Pour the batter into a greased 9×13-inch baking dish and spread evenly. Sprinkle the remaining chopped pecans evenly over the top.
- Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes. The edges should be set and the center should feel slightly firm. Insert a toothpick in the center to confirm doneness; it should come out mostly clean.
- Cool and Serve: Remove the bars from the oven and let them cool in the pan for at least 15 minutes. Once cooled, cut into squares or bars and serve warm or at room temperature.
Notes
- Make sure to cool the mashed sweet potatoes before mixing with other ingredients to prevent cooking the eggs prematurely.
- For a nuttier texture, toast the pecans lightly before chopping and using them.
- You can substitute brown sugar with coconut sugar or maple syrup for a different flavor profile, adjusting moisture accordingly.
- If you prefer a gluten-free version, replace all-purpose flour with a gluten-free flour blend.
- Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
