Sweet Potato Marshmallow Bars

foodie by Roxy Bentsen Faulkner

Sweet potatoes and pumpkin are pretty much interchangeable in my world. Orange vegetables are as good for you as they are good-tasting.  But let’s not ruin the deliciousness of this recipe by talking about things like beta-carotene, antioxidants and other nutrients.  Instead, just save room for these sweet squares.  – The Oily Guru

 

TOTAL TIME: 
PREP: 
LEVEL: EASY
YIELD: 16 BARS

INGREDIENTS

FOR THE CRUST
  • 2 sleeves graham crackers
  • 1/4 c. sugar
  • 1 tsp. kosher salt
  • 10 tbsp. unsalted butter, melted
FOR THE FILLING
  • 2 c. puréed sweet potatoes
  • 3 tbsp. sugar
  • 3 large eggs
  • 1 tsp. pure vanilla extract
  • 1 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1 1/2 c. heavy cream
FOR TOPPING
  • mini marshmallows

DIRECTIONS

  1. Make crust: Preheat oven to 350°. Line an 8″-x-8″ baking pan with parchment paper. In a food processor, pulse graham crackers, sugar, and salt until fine crumbs. Add melted butter and pulse until texture resembles wet sand. Press into pan and bake until golden, 10 minutes.
  2. Make filling: Mix together all filling ingredients until evenly combined.
  3. Add filling to crust and bake until set (no longer jiggy in the middle), 48 to 50 minutes. Let cool slightly.
  4. Heat broiler. Cover top of bars with mini marshmallows and broil until golden, 1 to 2 minutes. Let cool completely before slicing and serving.

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