Salted Caramel Sweet Potato Pumpkin Pie Bars
| |

Salted Caramel Sweet Potato Pumpkin Pie Bars

Do you prefer savory or sweet flavors? As you’ve probably guessed, I’m savory all the way. Nonetheless I love making desserts every now and then. This is probably the only sweet potato dessert I enjoy and I honestly cannot recommend it enough. These chunky bars feature an irresistibly crumbly shortbread crust topped with a silky spiced sweet potato and pumpkin top layer.

Ingredients:

FOR THE CRUST

  • 1 cup all purpose flour
  • 1 cup almond flour
  • ½ cup sugar
  • ⅓ cup neutral oil
  • 1 tsp cinnamon
  • Pinch of sea salt

FOR THE PUMPKIN SWEET POTATO LAYER

  • 1¼ sweet potato puree
  • 1¼ pumpkin puree
  • ½ cup 5- min homemade caramel sauce (recipe below, or sub with maple syrup)
  • ¼ cup corn starch
  • 2 tbsp neutral oil
  • 2 tsp pumpkin spice, plus extra for dusting
  • Pinch of sea salt
  • 2 tbsp powdered sugar for dusting

FOR THE CARAMEL

  • ½ cup sugar
  • 4 tbsp vegan butter
  • 2 tbsp plant milk
  • Pinch salt

Method:

FOR THE CRUST

Preheat oven to 350°F and line a springform pan with parchment paper.

In a bowl combine together all the ingredients and mix until no longer crumbly.

Press the crust into the springform pan and make sure you have an even layer. Bake 10 mins then let cool to do temp.

FOR THE PUMPKIN SWEET POTATO LAYER

Mix all the ingredients together until seamlessly combined.

Pour over the crust and bake for 55 mins or until top layer has set.

Let cool then refrigerate overnight.

Slice into bars and dust with powdered sugar and pumpkin spice. Enjoy!

FOR THE CARAMEL

Combine together all the ingredients in a saucepan on medium heat and whisk till well incorporated and mixture is bubbling lightly.

Let cook until sauce turns just the lightest shade of amber, ~ 5 mins (to avoid overcooking, otherwise you’ll end with a hard crystalized lump). Take off heat and whisk until sauce is evenly golden and had a pourable consistency. Use to make the bars or in other recipes. Enjoy!

All credit to the right owner Noha

Noha via instagram (leeksnbeets). If you like this recipe go check her on instagram for more amazing recipes, she needs our support to keep making new recipes. Make sure you share the recipe with your friends as well.

Publications similaires

Laisser un commentaire

Votre adresse e-mail ne sera pas publiée. Les champs obligatoires sont indiqués avec *

The maximum upload file size: 128 Mo. You can upload: image, audio, video, document, spreadsheet, interactive, text, archive, code, other. Links to YouTube, Facebook, Twitter and other services inserted in the comment text will be automatically embedded. Drop file here