Heavenly Sweet Potato Bars with Pecan Oat Crumble Recipe

Sweet Potato Bars with Pecan Oat Crumble are the delightful treat you didn’t know you needed until now. Imagine a warm, buttery crust cradling creamy sweet potato filling, topped with a crunchy pecan oat crumble that sings in harmony as you take each bite. The aroma of cinnamon and nutmeg wafts through your kitchen, wrapping you in a cozy embrace that feels like home.

I first stumbled upon this recipe during a chilly autumn gathering, where friends and family shared their favorite fall desserts. As I took my first bite, I felt like I had discovered the culinary equivalent of a warm hug from my grandma. These sweet potato bars are perfect for potlucks, cozy gatherings, or simply treating yourself after a long day. Get ready to experience flavor fireworks and texture paradise!

My friends couldn’t stop raving about how delicious these bars were; they even fought over the last piece!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Sweet Potatoes: Choose firm, smooth-skinned sweet potatoes for the best flavor and texture.

• Rolled Oats: Use old-fashioned rolled oats for the perfect chewy crumble topping.

• Pecans: Toasted pecans add crunch and depth; chop them roughly for the best texture.

• Brown Sugar: Opt for light brown sugar for sweetness that complements the sweet potatoes beautifully.

• Cinnamon: Freshly ground cinnamon elevates flavors; it’s worth it to avoid pre-ground.

• Butter: Unsalted butter provides richness; let it soften before mixing into your dry ingredients.

• Eggs: Ensure they’re at room temperature for better blending into the filling.

• Vanilla Extract: Pure vanilla extract enhances sweetness; skip imitation if possible!

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Sweet Potato Bars with Pecan Oat Crumble

Prepare Your Sweet Potatoes: Preheat your oven to 400°F (200°C). Poke holes in your sweet potatoes with a fork and roast them until tender, about 45 minutes.

Create the Filling Mixture: Once cooled, scoop out the flesh of the sweet potatoes into a mixing bowl. Mash them until smooth while adding eggs, brown sugar, vanilla extract, and cinnamon.

Make Your Crumble Topping: In another bowl, combine rolled oats, chopped pecans, flour, brown sugar, salt, and melted butter until crumbly. It’s a delightful mix that smells heavenly!

Assemble and Bake: Spread your sweet potato filling evenly in a greased baking dish. Top generously with your pecan oat crumble mixture and bake at 350°F (175°C) for 25-30 minutes until golden.

Cool and Slice Up!: Allow your bars to cool completely before slicing into squares. The topping will firm up nicely as it cools down—patience is key here!

Enjoy these Sweet Potato Bars with Pecan Oat Crumble on their own or pair with whipped cream—your taste buds will thank you!

Content

Tip: Always choose firm, fresh sweet potatoes for an ideal texture in your bars. Freshness matters immensely, as it impacts taste and consistency. I learned this the hard way when a batch turned out mushy and sad.

Tip: Use rolled oats instead of instant for better crunch in the crumble topping. The texture difference is incredible, and you’ll enjoy a satisfying bite. I once used instant oats and got a gooey mess—never again!

Tip: Let the bars cool completely before cutting them into squares. This helps them set and hold their shape beautifully. Trust me, I’ve had my fair share of crumbly mishaps when I was too impatient.

Perfecting the Cooking Process

Start by roasting the sweet potatoes until fork-tender, then mash them while warm for easy mixing. Make the pecan oat crumble separately and layer it over the sweet potato filling before baking for even flavor distribution.

Add Your Touch

Feel free to swap pecans for walnuts or almonds in your crumble for a different nutty flavor. You can also add spices like cinnamon or nutmeg to enhance the warmth of the sweet potatoes—just a pinch makes a world of difference.

Storing & Reheating

Store your sweet potato bars in an airtight container in the fridge for up to five days. To reheat, simply pop them in the microwave for about 20 seconds—just enough to get that fresh-baked aroma back into your kitchen.

There was that one time at a family gathering when I brought these sweet potato bars expecting applause. Instead, my cousin insisted he could have eaten an entire pan by himself! That day, I realized I had struck gourmet gold with just a humble vegetable.

FAQ

Can I use other types of potatoes?

Yes, but sweet potatoes lend optimal sweetness and texture to these bars.

How do I ensure my crumble stays crunchy?

Bake until golden brown and store properly; moisture is the enemy of crunch!

Can these bars be frozen for later use?

Absolutely! Just wrap them tightly in plastic wrap before freezing to preserve freshness.

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Sweet Potato Bars with Pecan Oat Crumble

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Sweet Potato Bars with Pecan Oat Crumble are a heavenly treat that combines creamy sweet potato filling with a crunchy, buttery pecan oat topping. This delightful dessert not only offers a warm, cozy flavor profile enhanced by cinnamon and nutmeg but also adds a vibrant touch to any gathering. Perfect for potlucks or simply satisfying your sweet tooth, these bars are sure to impress family and friends alike.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: Makes about 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 medium sweet potatoes (about 1 lb)
• 1 cup rolled oats
• 1 cup pecans, chopped
• 3/4 cup brown sugar
• 1 tsp ground cinnamon
• 1/2 cup unsalted butter, softened
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. Preheat the oven to 400°F (200°C). Pierce sweet potatoes with a fork and roast until tender, about 45 minutes. Allow cooling.
2. Scoop out the flesh of the cooled sweet potatoes into a mixing bowl. Mash until smooth and mix in eggs, brown sugar, vanilla extract, and cinnamon.
3. In another bowl, combine rolled oats, chopped pecans, flour, brown sugar, salt, and melted butter until crumbly.
4. Spread the sweet potato mixture evenly in a greased baking dish. Top with the pecan oat crumble and bake at 350°F (175°C) for 25-30 minutes until golden.
5. Cool completely before slicing into squares.

Nutrition

• Serving Size: 1 bar (60g)
• Calories: 220
• Sugar: 12g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 4g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 45mg

Keywords: - For added flavor variations, consider swapping pecans for walnuts or almonds. - Feel free to adjust sweetness by adding maple syrup or honey according to taste.