Maple sweet potato pie bars

Photo: Sally's Baking Addiction

This is a sweet potato pie built as a bar, with a Biscoff crust underneath and a cinnamon maple whipped cream on top.

From Sally McKenney at Sally's Baking Addiction

You get the whole pie experience, crust, spiced filling, and whipped cream, in a square you can pick up with your hands.

You need

• 32 Biscoff cookies (8.8 oz/250g)
• 5 Tablespoons (71g) unsalted butter, melted
• 1 lb (454g) sweet potatoes (about 2 medium, weighed before cooking)
• 3 Tablespoons (43g) unsalted butter, at room temperature and cut into 3 pieces
• 1/2 cup (120g/ml) heavy cream, at room temperature
• 3 Tablespoons (60g) pure maple syrup
• 1/2 cup (100g) packed light or dark brown sugar (I use dark)
• 2 Tablespoons (15g) all-purpose flour
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/8 teaspoon salt
• 2 large eggs, at room temperature
• 1 and 1/2 cups (360g/ml) heavy cream, cold
• 3 Tablespoons (60g) pure maple syrup
• 1 teaspoon pure vanilla extract or vanilla bean paste
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg

How to make it

1. Boil the whole, unpeeled sweet potatoes in a covered pot of water for about 45 minutes, until a knife slides easily into the center.
2. Preheat the oven to 350°F (177°C) and line a 9-inch square pan with parchment, leaving overhang on the sides. Pulse the Biscoff cookies to fine crumbs and stir with the melted butter until sandy; break up clumps.
3. Press the crumbs firmly into the pan to form an even crust. Bake 10 minutes, then set aside to cool a little.
4. Drain the sweet potatoes, cool until you can handle them, and peel (skins should slide off). You should have around 400g of flesh. Cut into chunks and blend with the butter, cream, and maple syrup until smooth.
5. Scrape down the bowl, add the brown sugar, flour, vanilla, cinnamon, nutmeg, cloves, ginger, and salt, and blend again until smooth. Add the eggs and pulse just until mixed in, no more.
6. Pour the filling over the crust and bake 30 to 35 minutes, until the top is set and the center doesn't jiggle when the pan is tapped. An instant-read thermometer in the center should read 175 to 185°F (79 to 85°C) when it's done.
7. Cool the bars completely in the pan on a rack, then refrigerate at least 4 hours or up to a day.
8. Whip the cold cream with maple syrup, vanilla, cinnamon, and nutmeg on medium-high speed to medium peaks, 3 to 4 minutes. Lift the bars out with the parchment, spread the whipped cream over the top, and cut into squares.

Written in our own words from Sally McKenney's recipe, with their quantities. The original: Maple sweet potato pie bars, Sally's Baking Addiction.

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