Sweet Potato S’mores Bars
Serves: Makes 9
  • 1¼ cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • ⅓ cup finely ground pecans
  • ¾ cup plus 2 tablespoons sugar, divided
  • 1½ teaspoons ground cinnamon, divided
  • 1¼ teaspoons kosher salt, divided
  • 2 (4-ounce) semisweet chocolate bars
  • 2 cups mashed cooked sweet potato
  • 1 cup whole milk
  • 3 large eggs, lightly beaten
  • ½ teaspoon ground ginger
  • 2 cups miniature marshmallows
  1. Preheat oven to 350°. Spray a 9-inch square baking pan with cooking spray.
  2. In a medium bowl, stir together graham cracker crumbs, melted butter, pecans, 2 tablespoons sugar, ½ teaspoon cinnamon, and ¼ teaspoon salt until combined. Using the bottom of a measuring cup, firmly press mixture into bottom of prepared pan.
  3. Bake until lightly browned, about 12 minutes. Let cool completely on a wire rack. Leave oven on.
  4. In a small microwave-safe bowl, heat chocolate on high in 15-second intervals, stirring between each, until melted and smooth. Spread onto cooled crust. Freeze until firm, about 15 minutes.
  5. In a medium bowl, whisk together sweet potato, milk, eggs, ginger, remaining ¾ cup sugar, remaining 1 teaspoon salt, and remaining 1 teaspoon cinnamon until smooth. Spread onto chocolate layer.
  6. Bake until center is set, 45 to 50 minutes. Let cool completely on a wire rack. Refrigerate until cold, about 3 hours.
  7. Preheat oven to 350°.
  8. Sprinkle marshmallows onto sweet potato layer.
  9. Bake until marshmallows are lightly toasted, about 5 minutes. Cut into 3-inch squares, and serve immediately.
Recipe by Paula Deen Magazine at https://www.pauladeenmagazine.com/sweet-potato-smores-bars-recipe/