Ingredients
- 2 cups sweet potatoes, peeled and chopped
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/3 cup brown sugar
- 1/2 cup unsalted butter, cold and cubed
- 2 eggs
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Boil sweet potatoes until fork-tender, about 15-20 minutes. Drain and mash until smooth.
- In a bowl, combine flour, oats, and brown sugar. Cut in cold butter until resembling coarse crumbs. Press into a greased 9×9-inch pan and pre-bake for 10 minutes.
- In another bowl, whisk together mashed sweet potatoes, eggs, brown sugar, cinnamon, nutmeg, vanilla, and salt until well combined.
- Pour filling over the pre-baked crust and bake for 30-35 minutes until set and slightly puffed. Let cool before cutting into bars.
- Dust with powdered sugar or drizzle with caramel sauce before serving.
Notes
For a gluten-free version, substitute with almond flour or gluten-free flour blends. Adjust spices based on personal preference.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian