Sweet Potato Marshmallow Bars

Sweet Potato Marshmallow Bars are a delightful twist on traditional sweet potato pie, combining the natural sweetness of sweet potatoes with the fluffy, toasted marshmallow topping. These bars are perfect for fall gatherings like Thanksgiving or Friendsgiving, offering a fun and unique dessert that will leave everyone wanting more. The graham cracker crust provides a buttery base, while the creamy sweet potato filling is infused with warm spices like cinnamon and ginger. The toasted marshmallow topping adds a delightful s’mores-like flavor, making these bars an ideal comfort food for any occasion.

Ingredients

–

• 18 full graham crackers (270 grams)

• 1/4 cup granulated sugar (50 grams)

• 1/2 teaspoon salt

• 12 tablespoons unsalted butter, melted (169 grams)

• Filling:

  • 2 cups fresh sweet potato puree (16 ounces or 454 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 3 large eggs
  • 1 1/2 cups whole milk (356 grams)
  • 1/2 cup heavy cream (119 grams)
  • 1 tablespoon bourbon (or 1 teaspoon vanilla extract)
  • 1 teaspoon fine salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves

• Topping:

• 2 large egg whites

• 1/4 teaspoon cream of tartar

• 3/4 cup granulated sugar (150 grams)

• 1/2 cup light corn syrup (120 grams)

• 1/4 cup water

• 1/4 teaspoon salt

• 1 1/2 teaspoons vanilla extract

Instructions

1. Prepare the Crust:

   • Preheat the oven to 350°F (175°C). Line an 8×8-inch metal baking pan with foil, leaving an overhang.
   • Place the graham crackers, sugar, and salt in the bowl of a food processor and pulse until finely ground. Add the melted butter and pulse until moistened.
   • Press the mixture into the bottom of the prepared baking pan. Bake for 10 minutes. Place on a cooling rack and let cool completely.

2. Prepare the Filling:

   • In a large bowl, use an electric mixer to beat all the sweet potato filling ingredients until well combined.
   • Pour the filling over the graham cracker crust and bake for 40 minutes, or until set but still slightly wobbly in the middle.
   • Let the filling cool to room temperature.

3. Prepare the Marshmallow Topping:

• In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar until soft peaks form.
• Meanwhile, in a small heavy-bottomed saucepan set over medium-high heat, combine the sugar, corn syrup, water, and salt. Bring the mixture to a boil and continue to cook until a candy thermometer registers exactly 240°F.
• Immediately remove from heat. Turn the egg white mixture on low speed and carefully and gradually drizzle the syrup into the egg whites. Increase speed to medium-high and beat until the mixture is thick and glossy and looks like marshmallow fluff, about 7 minutes longer.
• Add in the vanilla and beat until combined.

4. Assemble and Bake:
   • Spread the marshmallow topping evenly over the sweet potato layer. Use a kitchen torch to gently torch the marshmallow layer until lightly golden. Alternatively, place the pan under the broiler and broil for about 1 minute, or until lightly golden. Don’t step away – the broiler can go from toasted to burnt FAST!

Top Tips

1. Use Fresh Sweet Potatoes: Fresh sweet potatoes provide a deeper, sweeter flavor compared to canned puree. If using fresh, boil and mash peeled cubes or roast whole sweet potatoes for added depth.

2. Don’t Overmix: Mix the sweet potato filling ingredients just until combined to avoid making the filling too dense.

3. Perfect Marshmallow Topping: Ensure the marshmallow topping is not too runny by cooking the sugar syrup to the correct temperature. This step is crucial for achieving the right consistency.

4. Graham Cracker Crust: Use a food processor to grind the graham crackers finely for a buttery and thick crust.

5. Cooling Time: Allow the filling to cool completely before adding the marshmallow topping to prevent it from melting.

6. Broiler Caution: When using the broiler, keep an eye on the marshmallow topping as it can quickly go from toasted to burnt.

Variations

1. Spiced Marshmallow Topping: Add a pinch of ground cinnamon or nutmeg to the marshmallow topping for extra spice.

2. Bourbon-Free Version: Replace bourbon with an additional teaspoon of vanilla extract for a family-friendly version.

3. Gingered Sweet Potatoes: Increase the amount of ground ginger in the sweet potato filling for an extra kick.

4. Streusel Topping: Replace the marshmallow topping with a streusel topping made from flour, butter, and sugar for a different texture.

5. Caramelized Marshmallows: Use a kitchen torch to caramelize the marshmallows for a golden-brown, gooey topping.

6. Mini Bars: Divide the batter into mini muffin tins for bite-sized sweet potato marshmallow bars.

Nutritional Guide

Additional Nutritional Notes: These sweet potato marshmallow bars are rich in complex carbohydrates from the sweet potatoes and whole milk, providing sustained energy. The graham cracker crust adds a touch of buttery goodness, while the marshmallow topping adds a fluffy, sweet element. These bars are perfect for those looking for a comforting dessert that is both delicious and relatively balanced in terms of nutritional content.