Sweet Potato S’mores Bars

Toasted until perfectly golden brown, marshmallows add a cozy campfire finish to these decadent layered sweet potato s’mores bars.

Sweet Potato S’mores Bars
Yield: 8 to 10 servings
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  1. 1¼ cups graham cracker crumbs
  2. ⅓ cup finely ground pecans
  3. 6 tablespoons unsalted butter, melted
  4. ¾ cup plus 2 tablespoons sugar, divided
  5. 1½ teaspoons ground cinnamon, divided
  6. 1¼ teaspoons kosher salt, divided
  7. 2 (4-ounce) semisweet chocolate bars, such as Ghirardelli
  8. ¼ teaspoon ground red pepper
  9. 2 cups cooked puréed sweet potato
  10. 1 cup whole milk
  11. 3 large eggs, lightly beaten
  12. ½ teaspoon ground ginger
  13. 2 cups miniature marshmallows
  1. Preheat oven to 350°. Spray a 9x9-inch baking dish with nonstick cooking spray. Set aside.
  2. In a medium bowl, stir together graham cracker crumbs, pecans, melted butter, 2 tablespoons sugar, ½ teaspoon cinnamon, and ¼ teaspoon salt until combined. Using the bottom of a measuring cup, firmly press mixture into bottom of prepared pan.
  3. Bake until light golden brown, approximately 12 minutes. Let cool completely on a wire rack.
  4. In a small microwave-safe bowl, microwave chocolate in 30-second intervals until melted, stirring in between each interval. Stir in red pepper. Spread chocolate mixture evenly over cooled crust. Freeze until firm, 10 to 15 minutes.
  5. In a medium bowl, whisk together sweet potato, remaining ¾ cup sugar, remaining 1 teaspoon cinnamon, remaining 1 teaspoon salt, milk, eggs, and ginger until smooth. Pour sweet potato mixture over chocolate layer, smoothing top with an offset spatula.
  6. Bake until center is set, 45 to 50 minutes. Let cool completely on a wire rack. Refrigerate at least 3 hours. Sprinkle evenly with marshmallows.
  7. Bake at 350° until marshmallows are lightly toasted, approximately 5 minutes. Cut into bars, and serve immediately.
Taste of the South https://www.tasteofthesouthmagazine.com/


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