Description
Deliciously sweet and nutty Sweet Potato Pecan Bars that combine creamy mashed sweet potatoes with crunchy pecans for a perfect dessert or snack. These bars have a tender, slightly spiced filling baked atop a pecan-studded crust and are ideal for cozy gatherings or holiday treats.
Ingredients
Scale
Sweet Potato Filling
- 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 and Topping
- 1 cup all-purpose flour
- 1 cup chopped pecans, divided
Instructions
- Preheat and cook sweet potatoes: Preheat your oven to 350°F (175°C). Peel and chop the sweet potatoes into small chunks. Boil them in water for 15-20 minutes until they are tender and can be easily mashed. Drain well, then mash the sweet potatoes until smooth. Set aside to cool.
- Prepare crust mixture: In a separate bowl, combine the all-purpose flour with half of the chopped pecans. This mixture will form the base crust for the bars.
- Mix sweet potato filling: In a large mixing bowl, add the cooled mashed sweet potatoes, brown sugar, melted butter, eggs, vanilla extract, ground cinnamon, and salt. Mix thoroughly until the mixture is smooth and well combined.
- Combine crust and filling: Gradually fold the flour and pecan mixture into the sweet potato filling. Stir gently just until combined to maintain texture. Pour this batter evenly into a greased 9×13-inch baking dish. Spread it out evenly with a spatula.
- Add pecan topping and bake: Sprinkle the remaining chopped pecans evenly over the top of the batter. Place the dish in the oven and bake for 30-35 minutes. The edges should be set and the center slightly firm to the touch. Test doneness by inserting a toothpick in the center – it should come out mostly clean.
- Cool and serve: Remove from the oven and allow the bars to cool in the pan for at least 15 minutes. Once cooled, cut into bars or squares. Serve warm or at room temperature for best flavor.
Notes
- You can substitute brown sugar with coconut sugar for a different sweetness profile.
- For a gluten-free version, use gluten-free all-purpose flour blend instead of regular flour.
- If you prefer a less crunchy texture, chop pecans finely or toast them lightly before adding.
- These bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For enhanced flavor, add a pinch of nutmeg or ginger to the filling mixture.
