Recipe

Sweet Potato Chocolate Bars

  • Yield: 2 dozen bars

Ingredients

  • 1 1/2 pounds medium-size sweet potatoes
  • 1 tablespoon vegetable oil
  • 3/4 cup firmly packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • Pinch of salt
  • 1 teaspoon pure vanilla extract
  • 3 large eggs
  • 3 cups milk
  • 2 1/2 cups graham cracker crumbs
  • 2 cups pecan pieces
  • 3/4 cup (1 1/2 sticks) unsalted butter, melted
  • 8 ounces semisweet chocolate morsels

Directions

  • Preheat the oven to 375°F.
  • Rub the sweet potatoes with the vegetable oil and place on a baking sheet lined with parchment paper. Bake until fork-tender, 1 to 1 1/2 hours. Remove from the oven and let cool, then peel and mash in a large bowl.
  • Add to the mashed potatoes the brown sugar, cinnamon, nutmeg, salt, vanilla, eggs, and 2 1/2 cups of the milk and mix well. Set aside.
  • Lower the oven temperature to 350°F.
  • Combine the graham cracker crumbs and pecan pieces in a food processor and process for about 1 minute, to make a fine meal. With the motor running, gradually pour the melted butter through the feed tube and process for 1 minute. Transfer the crumb mixture to a 13 X 18-inch baking pan and, using your fingers, firmly press the crumbs evenly onto the bottom and up the sides of the pan.
  • Pour the sweet potato mixture into the crust and spread evenly with a rubber spatula.
  • Put the chocolate morsels and the remaining 1/2 cup milk in a medium-size saucepan over medium heat and stir constantly until the chocolate melts and the mixture is smooth. Spoon the chocolate in three rows, about 2 inches apart, lengthwise over the sweet potato mixture. Then, with a knife, make a zigzag pattern to marbleize the chocolate and the sweet potato mixture.
  • Bake until the edges are browned and the filling is set, 20 to 25 minutes. Remove from the oven and let cool completely. To serve, cut into bars.