SWEET POTATO PIE BARS

Way too sweet! This took away from the spices. Next time I will cut sugar in half. Also too many eggs, it came out airy and fluffy. Overall this was like eating spice cotton candy (not quite but almost)I also added 1/2 tsp cinnamon as suggested but next time it will omit the cinnamon, use half sugar and 2 eggs. This recipe has potential but you must tweek it.

UPDATE: After making it the first time as the recipe stated, I still believe it was too sweet, however my husband loved it this way. When I wrote this rating I ate a piece right after it came out of the oven. But the next day after it had time to settle, it wasn't as fluffy and airy. I made it a second time with less sugar about 2 cups and 3 eggs, 1/4th cinnamon and evaporated milk and it was PERFECT. When it has time to settle its wonderful!! So I take back what I said and give it 5 stars with some tweeking.

Sweet Potato Pie Bars

     

Ingredients

Crust:

18 full graham crackers

1/4 cup granulated sugar

1/2 teaspoon salt

12 tablespoons unsalted butter, melted

Filling:

2 cups (16 ounces) sweet potato puree

1/4 cup granulated sugar

3 large eggs

1 tablespoon bourbon (or 1 teaspoon vanilla)

1 teaspoon fine salt

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground clove

1 1/2 cups whole milk

1/2 cup heavy cream

Topping:

2 large egg whites

1/4 teaspoon cream of tartar

3/4 cup granulated sugar

1/2 cup light corn syrup

1/4 cup water

1/4 teaspoon salt

1 1/2 teaspoons vanilla extract

Directions

For the crust:

• Preheat the oven to 350°F. Line an 8×8-inch baking pan with foil.
• Place the graham crackers, sugar, and salt in the bowl of a food processor and pulse until finely ground. Add the melted butter and pulse until the mixture is moistened. Press the mixture into the bottom of the prepared baking pan. Bake for 10 minutes. Remove to a cooling rack and let cool completely. Keep oven at 350°F.

For the filling:

• In a large bowl, use an electric mixer to beat all the sweet potato filling ingredients until well combined. Pour over the graham cracker crust and bake for 40 minutes, or until set but still slightly wiggly in the middle. Let cool to room temperature.

For the marshmallowtopping:

• In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar until soft peaks form.
• Meanwhile, in a small saucepan set over medium-high heat, combine the sugar, corn syrup, water, and salt. Bring the mixture to a boil and continue to cook until a candy thermometer registers exactly 240°F. Immediately remove from heat. Turn the mixture on low speed and carefully and gradually drizzle the syrup into the egg whites. Increase speed to medium-high and beat until the mixture is thick and glossy and looks like marshmallow fluff, about 7 minutes longer. Add in the vanilla and beat until combined.
• Spread the marshmallow topping evenly over the sweet potato layer. Use a kitchen torch to gently torch the marshmallow layer until lightly golden. Alternatively, place the pan under the broiler and broil for 1 minute, or until lightly golden. Don’t step away – the broiler can go from toasted to burnt FAST!
• Refrigerate the pan for at least 1 hour before cutting into squares and serving. The squares can be stored in an airtight container in the refrigerator for up to 5 days, though they are best served soon after the marshmallow is made.

READ MORE >>>>> Sweet Potato Pie Bars @ handletheheat.com

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