Gluten-Free Sweet Potato Bars Teresa Morris
Website: dealutenizedanddelicious.com Instagram: barefoot_teresa
Gluten-Free Sweet Potato Dessert Bars
This delicious sweet potato recipe turns the traditional Thanksgiving sweet
potato marshmallow casserole into a dessert that can be eaten anytime of the
year!
Course Dessert
Cuisine American
Prep Time 30 minutes Cook Time 25 minutes
Total Time 55 minutes Servings 9
Author Teresa Morris Ingredients
• 4 oz butter
• 100 grams sugar
• 100 grams grated piloncillo (or brown sugar)
• 40 grams sweet potato flour
• 40 grams oat flour
• 40 grams arrowroot starch
• 1 teaspoon baking powder
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 3 eggs
• 1 7 oz jar marshmallow creme
• 1 cup pecan halves
• 2 tablespoons pure cane or pure maple syrup
• 1 tablespoon butter
Instructions
For the Sweet Potato Bars: Preheat oven to 350F. Butter an 8 inch or 9 inch square pan. Melt the butter in a medium microwave safe bowl. In another bowl, whisk together the dry ingredients. Add the dry ingredients to the melted butter and stir or whisk until the mixture is smooth. Add the eggs, one at a time, stirring well after each addition. Spread the batter into the prepared pan and bake at 350F until slightly browned and a tooth pick stuck in the center comes out clean (about twenty minutes).
For the Glazed Pecans: While the sweet potato bars are baking, prepare the glazed pecans. Melt one tablespoon of butter and 2 tablespoons of either pure maple or pure cane syrup in a pan. Stir over medium heat until the butter melts
into the syrup and the mixture becomes bubbly. Add the pecan halves to the syrup mixture. Stir the nuts in the syrup for about three minutes. Pour the pecans onto a piece of parchment paper, spreading to separate into a single layer. Allow to cool. When the nuts have cooled, cover them with another sheet of parchment paper. Using a rolling pin, gently roll over or pound the nuts until they are coarsely chopped.
Assembling the Sweet Potato Bars: Spoon the marshmallow creme into a bowl and stir until smooth. Spread the marshmallow creme onto the sweet potato bars as soon as the bars come out of the oven, while still hot. If the creme doesn't spread easily enough, zap it a couple of seconds in the microwave. After spreading the marshmallow creme evenly over the bars, place the pan under the broiler and broil until the surface of the marshmallow creme is roasted as desired. After removing the sweet potato bars from under the broiler, immediately press the coarsely chopped glazed pecans evenly into the warm roasted marshmallow cream. Cool on a wire rack completely before serving.