Sweet Potato Pie Bars
Spiced Biscoff cookie crust with a creamy sweet potato pie filling topped with toasted marshmallows!
Servings 9 large bars
Ingredients
For the Biscoff Crust:
- 1 (8.8 oz) Sleeve Biscoff Cookies
- 3 tbsp Granulated sugar
- ¼ tsp Table Salt
- ½ cup Unsalted Butter (melted)
For the Sweet Potato Filling:
- 1 cup Fresh Sweet Potato Puree (see notes)
- ¾ cup Granulated Sugar
- 2 Large Eggs
- ¾ cup Evaporated Milk
- 1 tsp Bourbon Vanilla Bean Paste from Trader Joe's (or vanilla extract)
- ½ tsp Ground Cinnamon
- ¼ tsp Table Salt
- ¼ tsp Ground Ginger
- ¼ tsp Ground Cloves
- 18 Regular Size Marshmallows (cut in half)
Instructions
For the Biscoff Crust:
- Preheat the oven to 350˚F. Line an 8x8 inch square baking pan with parchment paper and set aside.
- Remove 28 biscoff cookies from the package, set aside the remaining cookies. Break the cookies into pieces then add them into a food processor. Pulse until you get fine crumbs.
- Add the biscoff crumbs into a bowl along with the granulated sugar, salt, and melted butter. Mix until combined and it resembles wet sand. Pour it into the prepared baking pan and press it out into a compact even layer with your hands. Bake it in the oven for about 10 minutes until slightly golden then set aside to cool.
For the Sweet Potato Filling:
- Add the sweet potato puree, granulated sugar, eggs, evaporated milk, vanilla bean paste, cinnamon, salt, ginger, and cloves into a large bowl. Mix with a whisk until evenly combined. Pour the filling into the pan with the biscoff crust. Bake it in the oven for 40-45 minutes until the filling is set around the edges but the center is still slightly jiggly. Set aside to cool completely so the filling can set.
- Arrange the halved marshmallows, cut side down, into a single layer on top of the sweet potato bar. Use a blowtorch to toast the marshmallows. Cut the bar into squares, greasing your knife between each slice to prevent the marshmallows from sticking. Enjoy!
Notes
*To make sweet potato puree at home: Prick 1 sweet potato all around with a fork. Wrap it in foil then place it onto a baking sheet. Bake in the oven at 400˚F for 75 minutes to 90 minutes depending on the size of your sweet potato. You should easily be able to insert a knife into the center. Allow the sweet potato to cool completely before peeling and mashing.