Sweet Potato Streusel Bars

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Yield: 32 Servings (3 oz.)

Yield: 32 Servings (3 oz.)

Butter and Gingersnap Crumbs:

Ingredient	Weight	Measure
Butter, melted	6 oz.
Gingersnap cookies, finely ground	16 oz.

Sweet Potato Filling:

Ingredient	Weight	Measure
Simplot RoastWorks®: Roasted Maple Sweet Potatoes	40 oz.
Heavy cream	8 fl. oz.
Butter	4 oz.
Eggs, large		3 each
Sugar	4 oz.
Vanilla extract		1 tsp.
Ginger, ground		1 tsp.

Streusel Topping:

Ingredient	Weight	Measure
Brown sugar	8 oz.
Butter, softened	4 oz.
Coconut, shredded	3 1/2 oz.
Flour	2 1/2 oz.
Pecans, chopped	4 oz.

Preparation Instructions:

Step 1

Preheat oven to 350°F.

Step 2

For the crust; blend the butter and gingersnap crumbs together in a bowl until combined. Spread evenly in the bottom of a half sheet pan. Bake for 6 to 8 minutes at 350°F, remove from oven and reserve for sweet potato filling.

Step 3

In a 2-inch half-hotel pan, spread the sweet potatoes evenly over the base of the pan. Add the heavy cream and butter to the potatoes. Cover with foil and bake in a preheated 350°F oven for 45-50 minutes. When potatoes are tender and soft, pour into a mixing bowl. Using a paddle, blend in the eggs, sugar, vanilla and ginger until thoroughly combined. Spread sweet potato filling evenly over the crust.

Step 4

Blend the streusel ingredients in a mixing bowl with a paddle until crumbly. Sprinkle evenly over the top of the sweet potato filling. Bake bars for 30-35 minutes in 350°F oven until golden brown and set. Chill before slicing into 3x2-inch bars.