| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Sweet Potato Bars

1/2 cup butter

1 1/2 cups brown sugar, firmly packed

2 large eggs

1 cup all-purpose flour

1 cup whole-wheat flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground allspice

1 pound sweet potatoes, pared and shredded (about 2 cups)

2 cups uncooked old-fashioned rolled oats

2 cups coarsely chopped pecans or walnuts

1. In large mixer bowl, cream butter and sugar until smooth. Add eggs, one at a time, beating well after each addition.
2. Sift together all-purpose flour, whole-wheat flour, baking powder, cinnamon, baking soda, salt and allspice.
3. With a wooden spoon, stir in dry ingredients, sweet potatoes, oats and nuts.
4. Spread dough in a 9 x 13 x 2-inch greased baking pan.
5. Bake at 350 degree F for 25 to 30 minutes until lightly browned. Cool completely on wire rack. Cut into l l/2-inch bars.

Makes about 36 bar cookies.

Drop Cookies: Drop dough by heaping tablespoons on lightly greased cookie sheets and flatten to l/2-inch thickness. Bake at 350 degrees for 20 to 25 minutes until lightly browned. Makes about 36 3-inch cookies.

Per serving: CAL 160 (42% from fat); FAT 8g; PROTEIN 3g; CARB 22g; CHOL 19mg; SODIUM 115mg

Recipe provided courtesy of Lousiana Sweet Potato Commission.