Gluten Free Sweet Potato Bars

Prep Time 30 mins
Cook Time 50 mins
Cooling Time 1 hr
Total Time 2 hrs 20 mins
Cooking Method:
Difficulty: Intermediate
Calories: 280–320 kcal
Ingredients
    Spiced Gluten-Free Base
  • 1 ½ Cups Gluten-Free 1:1 Baking Flour (With Xanthan Gum (180g))
  • ½ Cup Light Brown Sugar (Packed (100g))
  • ½ Tsp Ground Cinnamon
  • ¼ Tsp Ground Nutmeg
  • ¼ Tsp Ground Ginger
  • ¼ Tsp Salt
  • ½ Cup Cold Unsalted Butter (Cubed (113g))
  • 1 Large Egg Yolk
  • 2–3 Tsp Cold Water (Only if needed)
    • Sweet Potato Filling
  • 1 Cup Mashed Roasted Sweet Potato (From 1 Medium Potato (250g))
  • ¼ Cup Granulated Sugar (50g)
  • 2 Tbsp Light Brown Sugar (Packed (25g))
  • 2 Large Eggs
  • ⅓ Cup Evaporated Milk (80ml)
  • 1 Tsp Vanilla Extract
  • ½ Tsp Ground Cinnamon
  • ¼ Tsp Ground Nutmeg
  • ¼ Tsp Ground Ginger
  • 1 Tbsp Cornstarch (Or 2 Tbsp Gluten-Free Flour)
  • Pinch Of Salt
    • Meringue Topping
  • 3 Large Egg Whites (Room Temperature)
  • ¾ Cup Granulated Sugar (150g)
  • ½ Tsp Cream of Tartar
  • 1 Tsp Vanilla Extract
Instructions
  1. 1
    Spiced Gluten-Free Base
    1. Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
    2. In a medium bowl, whisk together 1½ cups (180g) gluten-free flour, ½ cup (100g) light brown sugar, ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, and ¼ tsp salt.
    3. Cut in ½ cup (113g) cold unsalted butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs.
    4. Add 1 large egg yolk and mix until dough begins to clump. If the mixture feels too dry, add 2–3 tsp cold water just until it comes together.
    5. Press the dough evenly into the prepared pan.
    6. Bake for 15–18 minutes, until the edges are just golden. Set aside.
  2. 2
    Sweet Potato Filling
    1. Reduce the oven temperature to 325°F.
    2. In a large bowl, whisk together 1 cup (250g) mashed roasted sweet potato, ¼ cup (50g) granulated sugar, 2 Tbsp (25g) light brown sugar, 2 large eggs, ⅓ cup (80ml) evaporated milk, and 1 tsp vanilla extract until smooth.
    3. Stir in ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, 1 Tbsp cornstarch (or 2 Tbsp gluten-free flour), and a pinch of salt.
    4. Pour the filling over the baked crust and spread evenly.
    5. Bake for 25–30 minutes, or until the center is set with just a slight jiggle.
    6. Let the bars cool completely in the pan before topping.
    7. Place in the refrigerator for at least an hour.
  3. 3
    Meringue Topping
    1. In a heatproof bowl set over simmering water (double broiler), whisk 3 large egg whites, ¾ cup (150g) granulated sugar, and ½ tsp cream of tartar constantly until the sugar dissolves and the mixture reaches 160°F..
    2. Transfer to a stand mixer fitted with a whisk attachment and beat on high until stiff, glossy peaks form, about 5–7 minutes.
    3. Mix in 1 tsp vanilla extract.
  4. 4
    Assemble
    1. Remove the chilled bars from the refrigerator and slice them into 9 even squares.
    2. Add the meringue to a piping bag and pipe evenly over the cooled sweet potato layer. You can choose to dump the meringue on top then create swoops for design but I noticed this made it significantly harder to slice after broiling. 
    3. Torch with a kitchen torch until golden brown, or place under the broiler for 30–60 seconds, watching closely.
    4. Chill for at least 1 hour before slicing into clean bars.
  5. 5
    Total Time

    Prep Time: 30 minutes
    Bake Time: 45–50 minutes
    Cool Time: 1 hour
    Total Time: 2 hours 20 minutes
    Servings: 12–16 bars
    Estimated Calories Per Serving: 280–320 kcal

Note

Keywords: Gluten-Free

Thank you for trying out this recipe! We hope you enjoy making and sharing this delightful treat with your loved ones.