Sweet Potato Dream Bars

Pat Duran


This recipe was one from my making busy in the kitchen- and had a dream about making pumpkin bars-so taking stock of what was in my pantry before going to the store- I hate shopping- and I actually did not go instead - I used what was in the pantry didn't have pumpkin but had canned sweet potatoes and made these cookie/bars.
Turned out delicious! My guests were delighted and took home the recipe....

pinch tips: How to Cream Butter & Sugar



24 servings +


20 Min


25 Min




1 c
unsalted butter, room temperature
2 c
dark brown sugar, packed
3 c
all purpose flour
4 large
1 1/2 c
mashed sweet potatoes- from canned
1/4 tsp
2 tsp
ground cinnamon
1/4 tsp
each cloves and ginger
10 oz
bag mini marshmallows

Directions Step-By-Step

Drain sweet potatoes and mash well or puree in blender. Set aside.
Preheat oven to 350^.
Grease or spray well a jelly roll pan (15x10x2-inches) or two 8-inch square pans. (One can be frozen) Or one 9x13-inch pan.
Cream butter and sugar until light and fluffy; add the eggs and mix as you add the salt and spices. Slowly add in flour.
Mix just until batter is smooth.
Fold potato puree into the batter. Pour batter into prepared pan or pans and bake 25-30 minutes; or until tested done with a cake tester inserted in center of bars comes out clean. Remove from oven.
Turn oven to highest broiler setting.
Sprinkle marshmallows on top of bars and place pan or pans on lowest rack so there is plenty of space between heat and marshmallows. Leave oven door ajar and rotate pan after they begin to brown. Marshmallows are done when they are dark golden brown on top.
Remove pan or pans to cool on a wire rack. Place pan in freezer for 5-8 minutes for easier cutting.
These freeze well if marshmallows are left off the ones you want to freeze. After freezing -thaw at room temperature for 20 minutes then put the marshmallows on and place under the broiler as above.

About this Recipe

Course/Dish: Cakes, Cookies
Main Ingredient: Potatoes
Regional Style: German