Spirited Southern Sweet Potato Bars

32
Servings
10 min
Preparation Time
45 min
Cook Time
Ingredients
Rating

Our recipe for Spirited Southern Sweet Potato Bars is just what you need when you’re looking to get creative in the kitchen and try something new. Made with chewy oats, mild sweet potatoes, and spicy red pepper, these sweet potato bars are so flavorful.

Ingredients & Instructions

Nutrition Info

Ratings & Reviews

Ingredients

2 cups Quaker® Oats (quick or old fashioned, uncooked)
1 ½ cups all-purpose flour
1/4 tsp salt (optional)
1/8 to 1/4 tsp ground red pepper
1/2 lb (2 sticks) butter or margarine, softened
2/3 cup granulated sugar
1 tsp vanilla
2 cups mashed cooked sweet potato or canned pumpkin
2 eggs, lightly beaten
3/4 cup firmly packed brown sugar
2 tbsp bourbon or 1/2 tsp rum extract (optional)
1 cup chopped pecans

Cooking Instructions

Heat oven to 375°F.
Lightly grease 13 x 9-inch baking pan.
In large bowl, combine oats and flour; mix well.
Remove 2/3 cup and add salt and red pepper; set aside for filling.
To remaining oat-flour mixture, add butter, granulated sugar and vanilla; blend with electric mixer on low to medium speed until crumbly.
Reserve 1 cup for topping.
Press remaining mixture evenly onto bottom of prepared pan.
Bake 15 minutes; remove pan from oven.
In separate bowl, combine sweet potato, eggs, brown sugar, bourbon and reserved 2/3 cup oat-flour mixture; mix well.
Spread filling over warm crust.
Add nuts to reserved topping mixture; mix well.
Sprinkle evenly over sweet potato filling.
Bake 30 to 35 minutes or until topping is light golden brown.
Cool in pan on wire rack; cut into bars.
Serve at room temperature.
Store in refrigerator tightly covered.

Key Products

Quaker® Oats-Old Fashioned

Missing a few ingredients? Find the perfect substitute with what you have on hand.

Ingredient Substitutions

Cooking Instructions

Heat oven to 375°F.
Lightly grease 13 x 9-inch baking pan.
In large bowl, combine oats and flour; mix well.
Remove 2/3 cup and add salt and red pepper; set aside for filling.
To remaining oat-flour mixture, add butter, granulated sugar and vanilla; blend with electric mixer on low to medium speed until crumbly.
Reserve 1 cup for topping.
Press remaining mixture evenly onto bottom of prepared pan.
Bake 15 minutes; remove pan from oven.
In separate bowl, combine sweet potato, eggs, brown sugar, bourbon and reserved 2/3 cup oat-flour mixture; mix well.
Spread filling over warm crust.
Add nuts to reserved topping mixture; mix well.
Sprinkle evenly over sweet potato filling.
Bake 30 to 35 minutes or until topping is light golden brown.
Cool in pan on wire rack; cut into bars.
Serve at room temperature.
Store in refrigerator tightly covered.