Sweet Potato Marshmallow Bars

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INGREDIENTS

FOR THE CRUST
2 sleeves graham crackers
1/4 c. granulated sugar
1 tsp. kosher salt
10 tbsp. melted butter
FOR THE FILLING
1 (15-oz.) can sweet potato puree
3 tbsp. granulated sugar
3 large eggs
1 tsp. pure vanilla extract
1 tsp. ground cinnamon
1 tsp. ground ginger
1 1/2 c. heavy cream
FOR TOPPING
mini marshmallows

DIRECTIONS

  • Make crust: Preheat oven to 350°. Line an 8″-x-8″ baking pan with parchment paper. In a food processor, pulse graham crackers, sugar, and salt until fine crumbs. Add melted butter and pulse until texture resembles wet sand. Press into pan and bake until golden, 10 minutes.
  • Make filling: Mix together all filling ingredients until evenly combined.
  • Add filling to crust and bake until set (no longer jiggly in the middle), 48 to 50 minutes. Let cool slightly.
  • Heat broiler. Cover top of bars with mini marshmallows and broil until golden, 1 to 2 minutes. Let cool completely before slicing and and serving.

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