Sweet Potato Marshmallow Bars Recipe

Sweet potatoes: These provide the base for the bars, offering a naturally sweet and creamy texture.

Brown sugar: Adds a rich, caramel-like sweetness that complements the sweet potatoes.

Vanilla extract: Enhances the overall flavor with a warm, aromatic note.

Melted butter: Contributes to the moistness and richness of the bars.

Mini marshmallows: These create a gooey, golden topping that adds a delightful contrast in texture.

When mashing the sweet potatoes, ensure they are completely smooth to avoid any lumps in your bars. You can use a potato masher or even a food processor for a finer texture. Additionally, for an extra layer of flavor, consider roasting the sweet potatoes before mashing them. This will enhance their natural sweetness and add a slight caramelized note to your Sweet Potato Marshmallow Bars.

• mashed sweet potatoes - Substitute with mashed butternut squash: Butternut squash has a similar texture and sweetness, making it a great alternative.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a similar caramel-like flavor and can be used in the same quantity.

• vanilla extract - Substitute with maple syrup: Maple syrup adds a rich, sweet flavor that complements the other ingredients well.

• melted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and adds a subtle coconut flavor.

• mini marshmallows - Substitute with whipped cream: Whipped cream can provide a similar light and fluffy texture, though it will be less sweet.

• Allow the sweet potato marshmallow bars to cool completely at room temperature before storing. This helps prevent condensation, which can make the bars soggy.

• Once cooled, cut the bars into individual servings. This makes it easier to grab a piece whenever you want without having to thaw or reheat the entire batch.

• Place the bars in an airtight container. If stacking the bars, place a sheet of parchment paper or wax paper between each layer to prevent them from sticking together.

• Store the container in the refrigerator if you plan to consume the bars within 3-4 days. The cool temperature will help maintain their texture and flavor.

• For longer storage, wrap each bar individually in plastic wrap or aluminum foil. This extra layer of protection helps preserve the freshness and prevents freezer burn.

• Place the individually wrapped bars in a freezer-safe zip-top bag or airtight container. Label the container with the date so you can keep track of how long they've been stored.

• When ready to enjoy, remove the desired number of bars from the freezer. Allow them to thaw at room temperature for about 1-2 hours or in the refrigerator overnight.

• To reheat and restore the gooey texture of the mini marshmallows, place the thawed bars on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 5-10 minutes. Keep an eye on them to prevent the marshmallows from burning.

• Enjoy your sweet potato marshmallow bars as a delightful treat, whether freshly baked or from the freezer!

• Preheat your oven to 350°F (175°C). Place the sweet potato marshmallow bars in an oven-safe dish and cover with aluminum foil to prevent the marshmallows from burning. Heat for about 10-15 minutes or until warmed through.

• For a quicker option, use a microwave. Place a portion of the bars on a microwave-safe plate. Heat on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated. Be cautious as the marshmallows can become very hot.

• If you prefer a crispy top, use a toaster oven. Set it to 350°F (175°C) and place the bars inside for about 10 minutes. Keep an eye on them to ensure the marshmallows don't over-brown.

• For an air fryer, preheat to 320°F (160°C). Place the bars in the basket and heat for 5-7 minutes. This method will give you a nice, crispy top while keeping the inside warm and gooey.

• If you have a stovetop and a skillet, you can reheat individual portions. Place the bars in a non-stick skillet over low heat, cover with a lid, and heat for about 5 minutes. This method helps maintain the texture of the sweet potatoes and marshmallows.

• Oven: Used to bake the sweet potato mixture and toast the marshmallows.

• Mixing bowl: Used to combine the mashed sweet potatoes, brown sugar, vanilla extract, and melted butter.

• Baking dish: Used to spread the sweet potato mixture evenly for baking.

• Spatula: Used to mix the ingredients and spread the mixture in the baking dish.

• Measuring cups: Used to measure the mashed sweet potatoes, brown sugar, and mini marshmallows.

• Measuring spoons: Used to measure the vanilla extract.

• Knife: Used to cut the cooled sweet potato marshmallow bars into servings.

Prepare ingredients ahead: Mash the sweet potatoes and measure out the brown sugar, vanilla extract, and butter the night before.

Use a food processor: Quickly blend the sweet potatoes and other ingredients for a smoother mixture.

Preheat the oven early: Start preheating your oven while you mix the ingredients to save time.

Line the baking dish: Use parchment paper to line the baking dish for easy cleanup and quick removal.

Evenly spread mixture: Use a spatula to evenly spread the sweet potato mixture to ensure even baking.