The Creamiest Grab-n-Go Sweet Potato Bar with a Crunchy Cinnamon-Oat Crumble topping, all on a Buttery Pie Crust.
I cannot believe it’s going to be Thanksgiving this Thursday. Seriously, where has this year gone?!
From the past week of 50-degree weather to now feeling like it’s 30-degrees outside, this has me reminisce the changes that occurred in my life earlier this year when the weather was this bitter cold. Changes such as, finally finished college (FINALLY), started working full-time, began my blog, let’s see what else… hmm can’t think of anything. Needless to say, work has pretty much dominated my life.
In addition to this short list of boring changes (except this blog-it’s my baby), there is one big change that has occurred or shall I say will occur and I cannot be more excited to share. But soon, I promise. First, I’ll tell you how impressed I am with this sweet potato dessert.
My first bite in this was, “Wow!” By far, the creamiest sweet potato I’ve ever had and it’s crunchy cinnamon-oat crumble had me hooked. The best part is that you can eat it with your hands! No spoon or fork necessary. Just grab and go. I’ve always enjoyed the grab and go foods. Less dishes to wash.
It’s crust is one of a new recipe, a buttermilk crust which is much softer and tender as opposed to shortening-type crusts yet still sturdy enough to hold. But most importantly, the light sweetness of the sweet potato is so smooth and creamy you’ll almost confuse it with pumpkin pie. Over all, this is the perfect Fall dessert to serve in a group setting. You just may want to make two batches ;)
- 1 cup + 1 tablespoon all purpose flour
- 1/2 teaspoon salt
- 5 tablespoons cold unsalted butter
- 5 tablespoons cold buttermilk
- 1 can (40 oz.) sweet potatoes in syrup or canned yams, drained and mashed
- 1 can (14 oz.) sweetened condensed milk
- 3 large eggs, lightly beaten
- 3/4 cup fat-free half-and-half
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup packed light brown sugar
- 1/2 cup quick-cooking oats
- 1/4 cup all purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 cup cold unsalted butter
- In medium bowl, whisk flour and salt. Using a pastry blender or long-tined fork cut in butter until the mixture becomes crumbly about the size of small peas. Add buttermilk 1 tablespoon at a time and combine dough until the mixture leaves the sides of the bowl.
- Form the pastry dough into a ball over a floured surface, flatten to form the dough into a disk shape. Cover tightly with plastic wrap and chill in fridge for 30 minutes.
- Heat oven to 400°F. Roll chilled dough onto floured surface enough to cover the bottom and 1/4 inch up of sides of a 13 x 9 inch pan.
- Bake the crust for 10 minutes. Use the back of a wooden spoon to immediately press down any bubbles. Remove crust and reduce oven temperature to 350°F.
- In large bowl, beat all filling ingredients with a whisk until well blended. Pour over partially baked crust. Bake 40 minutes.
- Meanwhile, in medium bowl, mix topping ingredients: brown sugar, oats, flour and cinnamon. Use a pastry blender or long-tined fork cut in butter until the mixture becomes crumbly about the size of small peas. Sprinkle over filling.
- Bake for an additional 15 to 20 minutes or until a toothpick inserted in center comes out clean.
- Cool completely on a cooling rack and refrigerate for 2 hours before cutting. Serve chilled. ENJOY!
Sweet Potato Pie Squares recipe adapted from Betty Crocker’s The Big Book of Pies and Tarts ISBN: 978-1-118-43216-7
Buttermilk Pie Crust created by URBAN BAKES