These sweet potato and marshmallow bars are very easy to make, so don’t let the lengthy list of ingredients scare you!
If you’d like these to have nice and thick layers, I recommend making these in an 8×8″ dish. However, you could make these in a larger dish to get thinner layers – in that case you may want to double the crust ingredients. The hardest part about this recipe is to let the whole thing cool completely before having your first taste!
Ingredients
FOR THE CRUST:
- 2 sleeves graham crackers
- 1/4 c. Domino sugar
- 1 tsp. kosher salt
- 10 tbsp. Land O’ Lakes unsalted butter, melted
FOR THE FILLING:
- 2 c. puréed sweet potatoes
- 3 tbsp. Domino sugar
- 3 large Eggland’s eggs
- 1 tsp. pure vanilla extract
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1 1/2 c. Borden heavy cream
FOR TOPPING:
- mini marshmallows
Instructions:
Make crust: Preheat oven to 350°. Line an 8″-x-8″ baking pan with parchment paper. In a food processor, pulse graham crackers, sugar, and salt until fine crumbs. Add melted butter and pulse until texture resembles wet sand.
Press into pan and bake until golden, 10 minutes.
Make filling: Mix together all filling ingredients until evenly combined.
Add filling to crust and bake until set (no longer jiggly in the middle), 48 to 50 minutes. Let cool slightly.
Heat broiler. Cover top of bars with mini marshmallows and broil until golden, 1 to 2 minutes. Let cool completely before slicing and and serving.
