Sweet Potato Pie Bars (FROM KRAFT "food & family, Fall 2014") Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 oz (3/4 of 8 oz pkg) Philadelphia Cream Cheese, softened (I use Kroger, l/3 less fat) 1 1/4 cups butter, softened, divided 2 l/2 cups flour, divided 2 lb sweet potatoes (about 4) cooked and peeled 3/4 cup packed dark brown sugar 1 can (14 oz) sweetened condensed milk 2 tsp ground cinnamon 4 eggs 2 tsp. vanilla 4 cups Jet-Puffed Miniature Marshmallows (I use Kroger)
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Directions: |
Directions:Heat oven to 400º. Cut cream cheese and 3/4 cup butter into 2 l/4 cups flour in large bowl with pastry blender or 2 knives until mixture resembles coarse crumbs; shape into ball. Flatten dough into disk; wrap tightly with plastic wrap. Refrigerate 1 hour.
Place dough between 2 lightly floured sheets of waxed paper; roll into 15 l/2 x 10 l/2 inch rectangle. Discard top sheet of waxed paper. Spray a 15 x 10 x 1 inch pan with cooking spray; invert over dough. Holding pan and dough together, flip pan over. Discard second sheet of waxed paper. Gently press dough onto bottom and up sides of pan. Use fork to prick holes in dough on bottom of pan.
Bake 10 min. Meanwhile, melt remaining butter. Mash potatoes in large bowl. Add butter and all remaining ingredients except marshmallows; mix well.
Pour potato mixture over crust. (Pan will be full). Bake 30 min or until top is puffed and lightly browned. (Filling will be soft, but will firm up when cooled). Immediately top dessert with marshmallows. Cool 1 hour.
Heat broiler when ready to serve dessert. Broil dessert, 4 inches from heat, 1 to 2 min. or until marshmallows are golden brown. Cool slightly. |
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Number Of
Servings: |
Number Of
Servings:24 |
Preparation
Time: |
Preparation
Time:40 min (3 hours, 10 min. incl. refrigerating) |
Personal
Notes: |
Personal
Notes: I wondered how this would taste instead of a sweet potato casserole. Look over the recipe and let me know what you think!
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