Filed Under: bars, Dessert, dessert recipe, holiday baking, Sweet, sweet potato

Sweet Potato Shortbread Bars

Shake things up from your regular shortbread cookie recipe with these bars made from sweet potato.

December 3rd, 2015

created by Chef Sara Harrel on behalf of the American Sweet Potato Marketing Institute

Sweet potato can be used for so much more than just sweet mashed potatoes. Why not whip up some seriously sweet and delectably delicious sweet potato shortbread bars? Your guests may never even guess they're made from potatoes!
Servings
Makes 36 Bars
Ingredients
  • CRUST:
  • 1 cup (250 mL) all-purpose flour
  • 1⁄2cup (125 mL) unsalted butter, softened
  • 1/3 cup (75 mL) icing sugar
  • 2 tbsp (30 mL) cornstarch
  • 1⁄2tsp (2 mL) salt
  • TOPPING:
  • 11⁄2cups (375 mL) cooked mashed sweet potato
  • 1⁄4 cup (60 mL) melted unsalted butter
  • 2 large eggs
  • 1 tsp (5 mL) vanilla extract
  • 1⁄2 cup (125 mL) all-purpose flour
  • 1⁄4 cup (50 mL) white sugar
  • 1⁄4 cup (50 mL) packed brown sugar
  • 2 tsp (10 mL) ground cinnamon
  • 1 tsp (5 mL) baking powder
  • 1⁄2 tsp (2 mL) ground nutmeg
  • 1⁄2 tsp (2 mL) salt
  • Garnish: icing sugar
Directions
  1. CRUST: Place all ingredients in food processor and pulse until combined. Press mixture firmly into parchment-paper lined 9 x 9-inch (23 cm) baking pan and bake in preheated 350°F/180°C oven for 12 minutes. Remove from oven. Reduce heat to 325°F/165°C.

  2. TOPPING: Puree sweet potatoes, melted butter, eggs and vanilla together in a blender until smooth. Combine remaining topping ingredients together in a large bowl. Stir in sweet potato mixture until smooth.

  3. ASSEMBLE & BAKE: Spread filling evenly over crust. Bake until centre is set, about 25 minutes. Cool completely in pan on wire rack.

  4. GARNISH & SERVE: Refrigerate until cold. Cut into squares. Place icing sugar in small fine-mesh strainer and tap side lightly to dust tops of bars with icing sugar.

Sweet Potato Shortbread Bars
American Sweet Potato Marketing Institute

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