Sweet Potato Dream Bars Recipes

Steps:

• Preheat oven to 350°. Combine cake mix and pecans; cut in butter until crumbly. Press mixture onto bottom of a greased 13x9-in. baking dish., Beat cream cheese, sugar, 1 egg and 2 tablespoons milk until smooth; set aside. Stir together sweet potatoes, remaining eggs, remaining milk and pie spice; pour over pecan mixture. Dollop cream cheese mixture over sweet potato mixture. Cut through cream cheese mixture with a knife to swirl into sweet potato mixture., Bake until set and slightly golden on top, about 45 minutes. Allow to cool completely; chill before cutting into bars.

Steps:

• Line a 9 by 13-inch baking pan with foil so that it covers the bottom and overhangs 2 sides by at least 1-inch. Tuck the overlap around the outside of the pan. Coat with nonstick vegetable spray.
• Set a rack in the middle of the oven and preheat to 350 degrees F.
• In a bowl, combine 1 cup of the flour, 1/2 cup of the brown sugar, and the pecans. Work in the butter, rubbing and pinching it between your fingertips, until the mixture looks mealy and lumpy. Lightly pat the streusel onto the bottom of the pan.
• In a mixing bowl, beat together the eggs and the remaining 1/2 cup brown sugar until doubled in volume. Beat in the vanilla extract.
• In another bowl, sift together the remaining 1/2 cup flour, baking powder, and salt, then beat into the egg mixture. Spread on top of the streusel.
• Sprinkle on the coconut and the sweetened condensed milk. Bake for 25 to 30 minutes, until the first tiny bubbles come up. Set on a rack to cool. Run a knife around the 2 unfoiled pan sides to loosen, then lift the whole cake out of the pan. Cut into 2-inch bars.

Steps:

• Preheat the oven to 350°F (180°C). Line a 9-inch (23 cm) square baking pan with parchment paper.
• In a large bowl, stir together the mashed sweet potatoes, almond butter, maple syrup, and vanilla until well combined. Add the oats, cinnamon, and nutmeg and stir until well combined.
• Transfer the mixture to the baking pan and spread in an even layer with a spatula.
• Bake for 20 minutes. Remove from oven and top with the slivered almonds and shredded coconut, pressing gently into the bars. Bake for another 10 minutes, until the coconut is lightly toasted.
• Let cool for 10 minutes, then slice into 9 bars.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the butter and 1/2 cup brown sugar until smooth. Stir in the 1 1/2 cups of flour. Press the mixture firmly into the bottom of a 9x13 inch pan. Bake the crust for 15 minutes in the preheated oven, until golden.
• In a medium bowl, mix together the eggs and 1 1/2 cups brown sugar. Stir in the vanilla. Combine the 1/4 cup flour, cocoa (if desired), baking powder and salt; stir into the egg mixture. Fold in the coconut and walnuts. Pour into the pre-baked crust.
• Bake for 25 to 30 minutes in the preheated oven, until firm. Cool and cut into squares.

Steps:

• Preheat the oven to 350 degrees.
• Mix melted butter, cake mix and the egg with a mixer.
• Spread into a greased 13x9 baking dish and pack it down to form an even crust layer. Set it aside.
• Cream together the sweet potato, cream cheese and butter with an electric mixer until smooth.
• Add the vanilla, sugar and spices and continue blending.
• Beat the eggs, add to the mixture and blend until fully incoptorated.
• Spread the sweet potato mixture evenly over the cookie layer.
• Bake for 50-60 minutes until the center is set but still soft.
• Cool and cut into squares.

Steps:

• In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Pat into a 13x9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, in a bowl, beat eggs and brown sugar; stir in vanilla. Combine flour and salt; add to egg mixture. Fold in coconut and walnuts. Spread over baked crust. Return to oven and bake 20-25 minutes longer or until golden brown. Cool on a wire rack.

Steps:

• Preheat the oven to 375°F.
• Rub the sweet potatoes with the vegetable oil and place on a baking sheet lined with parchment paper. Bake until fork-tender, 1 to 1 1/2 hours. Remove from the oven and let cool, then peel and mash in a large bowl.
• Add to the mashed potatoes the brown sugar, cinnamon, nutmeg, salt, vanilla, eggs, and 2 1/2 cups of the milk and mix well. Set aside.
• Lower the oven temperature to 350 degrees F.
• Combine the graham cracker crumbs and pecan pieces in a food processor and process for about 1 minute, to make a fine meal. With the motor running, gradually pour the melted butter through the feed tube and process for 1 minute. Transfer the crumb mixture to a 13 X 18-inch baking pan and, using your fingers, firmly press the crumbs evenly onto the bottom and up the sides of the pan.
• Pour the sweet potato mixture into the crust and spread evenly with a rubber spatula.
• Put the chocolate morsels and the remaining 1/2 cup milk in a medium-size saucepan over medium heat and stir constantly until the chocolate melts and the mixture is smooth. Spoon the chocolate in three rows, about 2 inches apart, lengthwise over the sweet potato mixture. Then, with a knife, make a zigzag pattern to marbleize the chocolate and the sweet potato mixture.
• Bake until the edges are browned and the filling is set, 20 to 25 minutes. Remove from the oven and let cool completely. To serve, cut into bars.