Sweet Potato Biscoff Pie Bars
Reminiscent of pumpkin pie, these sweet potato pie bars have a creamy filling that's lightly spiced, with a biscoff cookie crust.
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Equipment
- Food Processor
Ingredients
Roasted Sweet Potatoes
- 2 large sweet potatoes
- 1 tsp olive oil
Crust
- 8.8 oz (1 pkg) Lotus Biscoff Cookies
- 4 tbsp unsalted butter, melted
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
Filling
- 2 cups (18 oz) roasted and pureed sweet potatoes
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
Instructions
Roasted Sweet Potatoes
- Preheat the oven to 425 F.
- Wash the sweet potatoes, but don't peel them. Rub the peel with the olive oil, then wrap the potatoes in aluminum foil and place them on a baking sheet.
- Roast the sweet potatoes for 90 minutes, until very soft.
- Set aside until cool enough to handle, then remove and discard the peel.
- Puree the roasted sweet potatoes in a food processor until very smooth. Weigh out 18 ounces (2 cups) for the filling, and save the rest for another recipe.
- You can make the sweet potatoes up to 2 days in advance, keeping them in the refrigerator until needed.
Crust
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line an 8-inch square baking pan with parchment paper.Baker's Note: You can also use a 9-inch pie pan, to make a sweet potato pie that's cut into wedges, but you'll need to increase the crust recipe by 1 1/2 x, to have enough to press against the bottom and sides of the pie pan.
- Reserve 9 of the Biscoff cookies to decorate the top of the bars.
- Crush the remaining cookies with a food processor into fine crumbs. Combine the crumbs with the salt and melted butter, then press evenly into the bottom of the pan.
- Bake the crust for 8 minutes, then set aside while you make the filling.
- Increase the oven temperature to 375 F.
Filling
- In a bowl, whisk together the roasted sweet potatoes with the sweetened condensed milk, eggs, vanilla, spices and salt, until smooth.
- Pour the filling over the crust, then decorate the top of the filling with the 9 remaining Biscoff cookies.
- Bake the bars for about 35 minutes. The filling should be gently puffed and mostly set, but will still look a little shiny in the center.
- Set the pan on a cooling rack and cool for 1 hour, then refrigerate for several hours until well chilled, before cutting into bars.
Notes
Refrigerate leftover pie bars for up to 2 days.
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