Sweet Potato Pie Gooey Bars Recipe

Sweet Potato Gooey Bars
Sweet Potato Pie Gooey Bars

I’m a cereal fan.  I can eat it for breakfast, lunch or dinner.  Although Captain Crunch will always hold a place deep in my heart, I have tried to find cereals more suited to my adult needs. But that does not mean I want to eat a cereal that I feel is better suited to the horses in the stable down the street.

I recently got a new cereal from Nature’s Path Organic called Flax Plus Maple Pecan Crunch, and as soon as I took the first bite I started thinking  of what I could make with it.  The maple, cinnamon and pecan flavor reminded me of something, but I could not put my finger on it. Then I realized it would pair well with sweet potatoes.

A sweet potato pie! But I don’t really like sweet potato pie.  Next!

A sweet potato pudding with a cereal crust.  I don’t know… kind of strange.

Sweet potato cheesecake… no sweet potato cheesecake bars!  That’s it!  Well, that wasn’t quite it.  Somewhere along the way my cheesecake bars turned into gooey bars.  But the flavor was so good, and the creamy, gooey texture was nice too.  Not cheesecake, but I liked it.

The great thing about this dessert is that you can use leftover roasted sweet potatoes, if you have them.  In fact, I would recommend roasting your potatoes instead of boiling them for better flavor when making these.

Sweet Potato Pie Gooey Bars

1 1/2 cups Nature’s Path Organic Flax Plus Maple Pecan Crunch

2 cups graham cracker crumbs

1/2 cup granulated sugar

1 stick of butter, melted

1 pkg. (8 oz) cream cheese, slightly softened

1 can (14 oz.) sweetened condensed milk

3 cups cooked sweet potato, about 4 small

2 TB light brown sugar

2 tsp vanilla

1/2 tsp ground cinnamon

1/4 tsp ground allspice

pecan halves (optional)

Crust

Graham cracker crumbs and maple-pecan cereal
Graham cracker crumbs and maple-pecan cereal

Heat oven to 350 degrees F.  Place the cereal into a thick plastic zip top bag.  Crush the cereal with a rolling pin, or other heavy object.  Do not make the crumbs as fine as the graham cracker crumbs, but leave them a little bigger for added texture in the crust.

Maple-Pecan cereal ready to be crushed
Maple-Pecan cereal ready to be crushed

In a medium bowl combine the cereal, graham cracker crumbs and sugar.

Graham cracker crumbs, maple-pecan cereal and sugar
Graham cracker crumbs, maple-pecan cereal and sugar

Pour the melted butter over the dry ingredients and mix well until moistened.  The crumbs should hold together when you pinch them.  Coat a baking sheet with nonstick cooking spray.  Press the crumbs into the pan, making an even crust.  Bake the crust for 6-8 minutes, until crisp and slightly browned.  Let the crust cool completely.

Baked crust
Baked crust

Sweet Potato Pie Topping

While the crust is cooling, beat the cream cheese until smooth in a food processor.  I used a food processor because sweet potatoes often are stringy, and wanted to make sure my batter was smooth.

Cream cheese, sweet potato and sweetened condensed milk
Cream cheese, sweet potato and sweetened condensed milk

Add the sweetened condensed milk and beat until incorporated.  Scrape down the sides of the bowl, then add the sweet potato, brown sugar, vanilla, cinnamon and allspice. Beat until smooth, stopping to scrape down the sides as needed.

Sweet potato topping
Sweet potato topping

Pour the topping onto the cooled crust. Using a spatula spread the topping out to the edges of the crust.

Sweet potato topping on crust
Sweet potato topping on crust
Sweet potato topping swirled on crust
Sweet potato topping swirled on crust

At this point you can place it in the refrigerator to firm up, or decorate it with the pecan halves.  I used the pecan halves to mark the area to cut the bars.  These are very rich, so I made decided to make them small.

Pecan halves on topping
Pecan halves on topping

These bars need to chill for at least 8 hours to overnight.  Once completely chilled the topping is still soft, but will hold it’s shape when cut.  But don’t attempt to pick them up with your fingers to eat them. Which is what my sister Karen called to inform me after I gave her some.

Karen: “They taste really good, but they don’t seem very cheesecakey to me. When I picked it up it broke apart, so I had to lick my fingers.”

Me:  “That’s why they are called gooey bars, not cheesecake bars.”

Whatever they are, I hope you make them and enjoy them.

Sweet Potato Pie Gooey Bars
Sweet Potato Pie Gooey Bars

Cheryl D Lee on Foodista

Comments

  1. Best Cake Recipes says

    You have some great reicpes here and I really enjoy looking through your site to get some good ideas.

  2. Debra.L.Allen says

    I.am.going.to.make.these.cereal.bars…Keep.in.mind.that.I.am.not.by.nature.a.cereal.lover…As.a.matter.of.fact,I.am.making.this.receipe.because.I.have.a.box.of.this.cereal.hanging.out.on.top.of.the.frige…Thanks.for.the.receipe.

  3. Cheryl Watson says

    OOH WOW!..this is great..i did sweet potatoe pies for Christmas..this recipe you can make all year round..wanted to do something different..so now i’ve got it..i am going to try this..THANK YOU!!!

  4. Camille says

    This is a REALLY tasty treat! I had the honor of tasting these, made by the Black Girl Chef HERSELF…

    They were nothing less than amazing! AND, this recipe is easy to follow, with simple ingredients that are easy on the pocketbook as well.

  5. Denay says

    Okay, now I know about sweet potato pie, sweet potato pound cake, sweet potato cheesecake but not Gooey Bars, I have to try this recipe. Using the sweet potato as a sort of frosting, amazing…this is awesome! Can I sprinkle roasted pecans on top?

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