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Sweet Potato Bars with Swirled Marshmallow Topping

single slice of sweet potato bars on a plate
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Warm and cozy cake-like bars made with roasted orange sweet potato and flavored with cinnamon and nutmeg. Store-bought marshmallow spread gives these bars a beautifully swirled toasted marshmallow topping.

Ingredients

Scale

8 Tablespoons Unsalted Butter ( 110 grams) – melted

1 1/4 cup All-Purpose Flour (170 grams) *

1/2 teaspoon Baking Powder (2 grams)

1/4 teaspoon Kosher Salt (0.5 grams)

3/4 teaspoon Ground Cinnamon (3 grams)

1/4 teaspoon Ground Nutmeg (0.5 grams)

1 cup Mashed Orange Sweet Potato (275 grams), about 1 small sweet potato – roasted and mashed in advance

3/4 cup Brown Sugar (192 grams) – packed

1 Large Egg (50 grams)

7 oz. Marshmallow Spread (such as Jett Puffed Marshmallow Creme or Marshmallow Fluff)

Instructions

Roast the Sweet Potato

  1. Preheat oven to 425 Fahrenheit (218 Celsius) and line a baking tray with aluminum foil for easy clean-up.
  2. Wash and dry the whole sweet potato(es) and then pierce the skins all over with a fork.
  3. Place the pierced sweet potatoes on the lined baking sheet and bake for 45-60 minutes or until tender.
    You should be able to pierce a sharp kitchen knife through the thickest part of the potato with no resistance.
  4. Let the potato(es) cool, then peel and mash with a fork.
  5. Place mashed potatoes in a covered container in the fridge if making ahead.

Make the Sweet Potato Bar Batter

  1. Preheat your oven to 350 Fahrenheit (177 Celsius) & grease an 8-inch x 8-inch glass baking dish.
  2. If you haven’t done so already, melt your butter by cutting it into Tablespoon-sized slices and microwaving for 20-second increments, gently swirling in between, until melted.
  3. In a medium-sized bowl, whisk together the all-purpose flour, baking powder, kosher salt, ground cinnamon, and ground nutmeg.
  4. In a separate medium-sized bowl, whisk together the mashed orange sweet potato, brown sugar, and egg. It’s okay if you still have some sweet potato chunks after whisking.
  5. Add half of the melted butter to the sweet potato mixture and whisk until there are no butter streaks. Repeat with the second half of the melted butter.
  6. Pour the wet ingredients into the dry ingredients, scraping the bowl of the wet ingredients to make sure none of the mixture is left behind.
  7. Whisk the wet and dry ingredients together until you get a smooth batter with no flour patches.
  8. Set aside 1/4 cup of the batter and then pour the remainder into the greased baking dish.

Top & Bake the Sweet Potato Bars

  1. Using a spatula, top the batter in the baking dish with the marshmallow spread, gently smoothing it until it covers the entire top of the batter.
  2. Using a spoon, place five to six dollops of the reserved batter on top of the marshmallow spread, scattered over the top evenly.
  3. Using the back of the spoon, gently swirl the dollops into the marshmallow spread until you have a swirled pattern.
  4. Bake for 45-50 minutes, or until the middle no longer jiggles and the marshmallows are golden brown. If you notice the marshmallows are getting too brown, you can tent the baking dish with aluminum foil.
  5. Best served warm while the top is a little crispy.

Notes

* Scooping your flour directly from the bag will result in sweet potato bars that are much denser and drier than intended. To make sure you’re getting a result closest to the intended result, measure your flour by doing the following:

  1. Give the flour in the bag a gentle stir with a spoon to break up any dense spots.
  2. Gently spoon the flour into your measuring cup, making sure not to shake the measuring cup to level out the flour in the cup.
  3. Using the flat side of a knife or the handle of your spoon, level off the top of the measuring cup then use it in the recipe.

 

To help with your grocery shopping, I’ve provided the ingredients for this recipe below and organized them by where they’re generally located in the store:

Produce:

  • Whole Orange Sweet Potato

Dairy:

  • Unsalted Butter
  • Large Egg

Pantry:

  • All-Purpose Flour
  • Baking Powder
  • Kosher Salt
  • Ground Cinnamon
  • Ground Nutmeg
  • Brown Sugar
  • Marshmallow Spread (typically found in the baking aisle near to the marshmallows)

Find it online: https://ficklebeabakehouse.com/sweet-potato-bars-with-swirled-marshmallow-topping/

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