Sweet Potato Bars Recipe with Chocolate EASY | White On Rice Couple (2024)

Yield: 12 bars

Crust Ingredients

• 1 1/2 cups graham cracker crumbs (150g) (from about 9 whole graham crackers)
• 1 teaspoon finely grated fresh ginger root (or 1/2 teaspoon ground ginger)
• 1/4 cup packed brown sugar (55g)
• 1/4 teaspoon kosher salt
• 1/2 cup unsalted butter (113g - or 1 stick) , melted

Chocolate Layer Ingredients

• 1/3 cup heavy cream (80ml)
• 1 cup dark chocolate chips (175g)

Sweet Potato Filling Ingredients

• 1 cup sweet potato puree (see note below recipe)
• 2 large eggs , slightly beaten
• 1/2 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• Pinch ground cloves
• 1/2 cup packed brown sugar (110g)
• 1 1/2 cups half & half (360ml)

Optional Topping Ingredients

• whipped cream
• pecan halves , for garnish

• Preheat the oven to 350°F (175°C).

• Make the crust: In a bowl, combine the crust ingredients and mix thoroughly (graham cracker crumbs, ginger, brown sugar, salt, and butter). Press the mixture into a 9x9-inch (2.5 quart or 23cmx23cm) baking dish.

• Make the chocolate filling:Stovetop: In a saucepan, combine the cream and chocolate. Cook over low heat, stirring frequently, until the chocolate is melted and completely combined with the cream.

  Microwave: In a microwave safe bowl, combine the cream and chocolate. Microwave for 45 seconds. Stir and mash the chocolate chips, and then continue melting in 15 second intervals, stirring and mashing in between, until chocolate is completely melted and smooth.

• Pour the mixture over the crust; tilt and gently shake the pan to spread the mixture evenly. Set aside to cool for at least 10 minutes before adding the sweet potato filling.

• Make the sweet potato filling: In a bowl, combine the sweet potato filling ingredients and mix well (sweet potato puree, egg, salt, cinnamon, clove, brown sugar, and half & half).Gently pour the sweet potato filling over the chocolate layer.

• Place the baking dish on the middle rack of the oven. Bake for 40 to 50 minutes, or until the outer inch appears set; the center should still slightly wiggle when shaken. Set aside to cool, then refrigerate until fullychilled.

• Slice with a clean knife into even squares, wiping the knife clean between each cut. Serve with optional whipped cream and/or chopped nuts.

To make sweet potato puree, you can either bake skin on sweet potatoes for about 1.5 hrs (until soft) @ 375°F, then peel & press through fine mesh sieve or puree in a blender or food processor. Or you can peel, cut, and boil for @ 20-30 minutes or until soft then press through fine mesh sieve or puree.

Baking is slightly more flavorful, boiling is much quicker.

Course: Dessert

Cuisine: Garden Recipes, Oven

Calories: 340