Sweet Potato Bars
Makes about 10 bars
  • Pâte Sablée (recipe follows)
  • 2 cups (488 grams) warm mashed baked sweet potato (see Note)
  • 1 cup (240 grams) evaporated milk
  • ¾ cup (165 grams) firmly packed light brown sugar
  • 3 large eggs (150 grams)
  • 3 tablespoons (42 grams) unsalted butter, melted
  • 2 tablespoons (16 grams) all-purpose flour
  • 1 teaspoon (3 grams) kosher salt
  • 1 teaspoon (2 grams) Chinese five-spice powder
  • 1 teaspoon (4 grams) vanilla extract*
  • ½ teaspoon (1 gram) ground cinnamon
  • ¼ teaspoon ground nutmeg
  1. Preheat oven to 350°F (180°C). Line a 9-inch square baking pan with parchment paper, letting excess extend over sides of pan; lightly spray with cooking spray.
  2. Press Pâte Sablée into bottom of prepared pan. Freeze until firm, about 30 minutes. Using a fork, dock dough about every 1 inch.
  3. Bake until light golden brown and a wooden pick inserted in center comes out clean, 20 to 25 minutes. Let cool on a wire rack for 10 minutes.
  4. In a large bowl, whisk together warm mashed sweet potato and all remaining ingredients until well combined. Pour filling onto warm crust.
  5. Bake until filling is set and an instant-read thermometer inserted in center registers 175°F (79°C), 45 to 50 minutes. Let cool completely in pan. Using excess parchment as handles, remove from pan. Trim edges, and cut into bars as desired using a hot, dry knife.
*We used Heilala Pure Vanilla Extract.

Make sure mashed baked sweet potato is completely smooth without any chunks.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/sweet-potato-bars/