These festive spiced sweet potato dessert bars, studded wth chopped dates and dusted with powdered sugar make enough for a crowd and are a favorite treat at potlucks and get-togethers.

Southern Harvest Bars

2 cups sweet potatoes, cooked and mashed

1/2 cup butter

1 cup granulated sugar

2 large eggs

1 1/2 cups chopped dates

3 cups sifted all-purpose flour

2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground ginger

1 cup slivered almonds

1/3 cup powdered sugar

1. In mixing bowl cream butter and sugar until light and fluffy. Add eggs and beat well. Stir in sweet potatoes mixing well. Stir in dates.
2. Sift together flour, baking powder, soda, salt, and spices. Stir into creamed mixture. Add nuts.
3. Turn batter into greased and floured 10 x 15-inch jelly roll pan. If batter is difficult to spread, use a moistened spatula.
4. Bake in preheated 325°F (160°C) oven for 25 minutes or until cake tester inserted near center comes out clean. Cool.
5. Cut into bars. Dust top with sifted powdered sugar.

Makes 48 bars.

Variation: 1 1/2 cups mincemeat or raisins may be substituted for dates and 1 cup chopped pecans or walnuts may be used instead of almonds.

Recipe provided courtesy of North Carolina Sweetpotato Commission.