Tuesdays with Dorie DC: Sweet Potato Pie Bars

November 20, 2018 at 12:01 am | Posted in cakes & tortes, cookies & bars, DC, groups, pies & tarts, sweet things, tuesdays with dorie | 5 Comments
Tags: baking, cookies, pie

In my family, you cannot get away without having pumpkin pie on the Thanksgiving dinner table. Specifically Grandma W’s pumpkin pie recipe. But it is not yet Thanksgiving (and in reality I’m not going to my parent’s house this year, and therefore I can do whatever I want without my father losing his sh_t), so I’m going to play around a bit. These Sweet Potato Pie Bars are just a little bit of a deviation from my family’s Thanksgiving norm. They are flavored pretty similarly to pumpkin pie, and I added a pinch of cloves to the recipe’s cinnamon and nutmeg, making them even more alike. I used a whole roasted sweet potato and puréed it (like lovielou did) because I think it’s more tasty than the canned stuff, and it made a nice thick filling because it’s also less watery.

The sweet potato filling gets baked over a base of sweet tart dough. You can serve these as is, or add toasty marshmallows on top. Truth be told, I’ve never been crazy about marshmallows, so I made a mascarpone-whipped cream concoction, spiked with rum because I know my father would approve of that, to swirl on top. I liked these cold from the fridge. Although Dorie says they’re best the day they’re made, I thought they held up really well for the three days it took us to eat them.

For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll and please join us if you haven’t already. Happy Thanksgiving!

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Awesome👌🏻

Comment by libarah— November 20, 2018 #

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I love the idea of the topping swap, I’m not a big marshmallow fan either. It is so funny that you mentioned me in your post; I gave you credit for the cutting the Cranberry Five-Spice Cookies in my post about them. Beautiful photo.

Comment by lovielou— November 20, 2018 #

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This is my first try at this sweet potato pie business. I am glad to know that cooking a sweet potato and then pureeing is less watery than the canned stuff. I purposely got the can stuff since I was making 3 desserts for my friendsgiving. I needed all the shortcuts I could get but now I know why it took longer for my bars to set up. I like all the changes you made to yours including that topping. Happy Thanksgiving.

Comment by Diane Zwang— November 20, 2018 #

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Those look incredible and the topping sounds perfect. I’m glad I’m not the only one who isn’t keen on marshmallow toppings. I love your comment about your Dad – mine has his holiday dinner “must haves” too.

Comment by Teresa— November 21, 2018 #

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Ooh, your bars look very sophisticated. Glad you could do your own thing for Thanksgiving this year.

Comment by Cakelaw— November 22, 2018 #

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