Sweet Potato Casserole Cookie Bars

Sweet potato casserole is one of my favorite Thanksgiving dishes, but let's face it:  you're basically eating dessert that's being disguised as a vegetable.  So why not drop the act and actually eat it as a dessert?  That's what these bars are, and they are a delicious dessert at that.  Or a delicious snack.  Or if I'm being totally honest here, a delicious breakfast.

The bars are denser than cake, and a little lighter than a brownie or blondie.  Sweet potato puree is mixed into a batter that's full of warm fall spices:  cinnamon, nutmeg, and ginger.  And then after they are baked, they are topped with marshmallows and toasted.  Is there anything better than toasted marshmallow?  I think not.

If you are looking for a casual dessert or snack for the Thanksgiving season, these are a great choice.  I'm thinking that I'll make them for our next tailgate - portable, festive, and most importantly, delicious. 


Sweet Potato Casserole Cookie Bars
adapted from Scarletta Bakes

• 1 medium sweet potato
• 1/2 cup unsalted butter, at room temperature
• 1 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/8 tsp nutmeg
• 1/8 tsp ground ginger
• 1 1/2 cups all-purpose flour
• half of a 10.5 oz bag of mini marshmallows

Preheat the oven to 400 degrees.  Scrub the sweet potato and poke a few holes in the top with a fork.  Bake 45 min to an hour, until it is cooked through and soft.  Remove from oven, allow to cool until it is cool enough to handle, then peel and mash with a fork until smooth.  Measure out 3/4 cup of the puree and set aside.

Decrease the oven temperature to 350 degrees.  Line an 8x8 inch baking dish with foil, and spray with cooking spray.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar at medium speed until light and fluffy, 3 to 5 minutes.  Add the eggs, one at a time, scraping down the bowl as needed.  Mix in the vanilla and the salt, cinnamon, nutmeg, and ginger.  With the mixer on low, slowly add the flour, and mix until just incorporated.  Using a rubber spatula, fold in the sweet potato puree.

Pour the batter into the prepared pan and bake 26-30 minutes, or until a toothpick inserted into the center comes out clean.  Scatter the marshmallows over the top, being sure to cover the entire pan.  Preheat the broiler, and broil the bars until the marshmallows are dark golden-brown.  You may have to rotate the pan a few times depending on how evenly your broiler cooks. 

Remove from oven and allow to cool to room temperature before cutting into bars.