Sweet Potato Oat Bars

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Filling

• 2 average size sweet potatoes
• 1 teaspoon salt
• 1/4 to 1/3 cup dark brown sugar
• 1/2 teaspoon vanilla
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg

Crunchy crust & crumble topping

• 1 1/4 cups flour
• 1 cup old fashioned oats
• 1/2 cup pecans
• 1/2 cup packed brown sugar
• 1/2 cup unsalted butter
• 1 teaspoon cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

Peel and cut up sweet potatoes into 1 inch chunks. Place in medium saucepan, cover with water, add the salt. Bring to a boil then lower heat to simmer for 15-20 minutes. Cook until their tender enough to pierce with a fork.

Meanwhile, prepare crust.
Heat oven to 375F degrees. Coat 8×8 inch pan with non-stick cooking spray.

Mix crunchy crust ingredients in a food processor until crumbly. Press half of the crumbly mixture in pan; bake about 10 minutes or until set. Remove from oven, set aside. Do not turn off the oven.

Back to the sweet potatoes.
Drain off all water and move potatoes to the food processor. Add in brown sugar, vanilla, cinnamon, and nutmeg and blend until smooth. Spread potato mixture evenly onto baked crust. Sprinkle remaining crumbly mixture over the sweet potato mixture, press down gently. Bake about 20 minutes or until edges are golden brown. Cool completely. Chill in refrigerator over night. Cut 4 rows by 4 rows.

Recipe by: Jill