So, here goes a recipe for all you sweet potato fans out there. Of course, if there were a sweet potato fan club, I would undoubtedly be the reigning president. Because if there is one veggie I could eat almost every day, it would be the ubiquitous ipomoea batatas. Savory, sweet, or any other way you can think to prepare this starchy tuberous root, I’m sure to enjoy putting it in my mouth. And this recipe for sweet potato bourbon bars is no exception. And yes I know. I’m turning into the bourbon queen, but wait till you taste these bars! The bourbon blends perfectly with the spices and ups the richness of the sweet potatoes. Any more to be said would be redundant.

So, next time you want a truly rich and lovely dessert, give this recipe a try. And if we happen to be neighbors, I would ever so gladly stop by to offer assistance if you needed clarifications on how best to cut the bars or dollop them with whipped cream or sprinkle on the nutmeg. I am always at your service. Just sayin’

Crust:

• 2 c. flour
• 1 c. unsalted butter, room temperature
• 1/8 tsp. salt
• ½ c. powdered sugar

Mix flour, butter, salt, and powdered sugar together and pat into a 10×16-inch pan. Bake in a pre-heated 350 degree oven for about 16 minutes or until light brown. Remove from oven. Meanwhile prepare filling.

Sweet Potato Pie Filling:

• 3½ c. mashed sweet potatoes (cooking instructions below)  
• 6 T. (¾ of a stick) unsalted butter, melted
• 1¼ c. packed brown sugar
• 5 T. granulated sugar
• 3 eggs
• 1½ tsp. vanilla
• ¼ tsp. salt
• ½ tsp. baking powder
• 2¼ tsp. ground cinnamon
• ¾ tsp. ground nutmeg
• rounded ¼ tsp. ground cloves
• 12 oz. can evaporated milk
• 5 T. bourbon

Beat the roasted sweet potatoes in your stand mixer until smooth. Add the remaining ingredients and mix until well combined. Pour into prepared crust. Return pan to 350 degree oven and bake for 70-80 minutes or until the filling has just set. Filling is set when you can insert a tooth pick into the middle of the filling and it comes out clean. Do not overbake. Remove from oven and allow to cool completely. Serve with Bourbon Whipped Cream. (Recipe below)

How to bake sweet potatoes for this recipe:

Bake about 6 large dark skinned sweet potatoes (may be labeled as yams at your grocery store) in a pre-heated 400 degree oven for 60-75 minutes or until tender. Remove from oven and cool to touch or for really easy peeling, refrigerate the baked sweet potatoes overnight. Remove the peels and mash with an electric mixer.

Bourbon Whipped Cream:

• 2 c. heavy whipping cream
• 2 T. powdered sugar
• ½ tsp. vanilla
• 1 T. bourbon
•  ground nutmeg, opt. for sprinkling

Beat the whipping cream to stiff peaks. Add the powdered sugar, vanilla, and bourbon. Whip until completely blended.

To serve Sweet Potato Bars, cut to desired size, place on dessert plate and dollop with whipped cream. For an extra special touch, lightly sprinkle with nutmeg.

And sorry there’s no picture. We gobbled the bars up last Thanksgiving before I remembered to snap a picture. But if you want to see what they look like, and/or prefer pumpkin to sweet potatoes, visit my recipe for Pumpkin Pie Bars with Bourbon-Caramel Whipped Cream.