Ingredients
Scale
- 2 cups Graham cracker crumbs
- 1/2 cup Unsalted butter, melted
- 1/4 cup Brown sugar (for crust)
- 2 cups Sweet potato puree (roasted and mashed)
- 1 can (14 oz) Sweetened condensed milk
- 2 Large eggs
- 1 tsp Vanilla extract
- 1 tsp Ground cinnamon
- 1/2 tsp Ground ginger
- 1/4 tsp Ground nutmeg
- 1/4 tsp Salt
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. In a medium bowl, mix the graham cracker crumbs, melted butter, and brown sugar until the mixture looks like wet sand. Press the mixture firmly into the bottom of the prepared pan using the back of a spoon or a flat measuring cup. Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool slightly while you make the filling.
- In a large mixing bowl, whisk together the sweet potato puree and sweetened condensed milk until the mixture is completely smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, cinnamon, ginger, nutmeg, and salt. Continue whisking until no lumps remain and the spices are evenly distributed throughout the bright orange batter. Pour the filling over the pre-baked graham cracker crust and smooth the top with a spatula.
- Place the pan back in the oven and bake for 35 to 40 minutes. The edges should be set, but the center should still have a very slight jiggle when you gently shake the pan. Remove the bars from the oven and place them on a wire rack to cool to room temperature. Once cooled, transfer the pan to the refrigerator for at least 3 hours (or overnight) to allow the filling to set completely. Lift the bars out using the parchment overhang and slice them into 16 even squares before serving.
- Cook Time: 1 hour 5 minutes