Sweet Potato Bar - no eggs
Like my lemon bars, I used agar powder to set the sweet potato layer. I used Splenda for both of crust and sweet potato layers. The crust made with Splenda was nicely sandy and buttery although the taste was kinda plain. Butter was 1 tbs less than the amount that I used for lemon bars. But the plain flavor didn't stem from it. I guess sugar brings not only sweetness but also a great caramel flavor to baked goods, which Splenda can't. However, the Splenda version here was acceptable as a healthier alternative.
J thought these bars were missing something. Of course, they completely missed richness from eggs and milk/heavy cream! With my recipe, we could taste real sweet potato!! To enhance the sweet potato flavor, I could have roasted sweet potatoes instead of boiling and cooking in a pan to get rid of extra moisture. Also I could have added some orange zest and/or used fresh ginger instead of powdered ginger to bright up the flavor. Maybe adding some maple syrup would be a nice touch too.
I love sweet potato as much as pumpkin. While sweet potato is available year-around in the US, I associate them with fall according to a Japanese tradition. So, it's the time to eat! Moreover, sweet potato is a good source of dietary fiber, Vitamin B6, Potassium and Manganese, and a very good source of Vitamin A. Eat more!
My Sweet Potato Bars - no eggs
MAKES a 8" x 8" baking pan
Crust
1 cup all-purpose flour
1/4 cup Splenda
1/4 tsp salt
6 tbs butter, melted
1/2 tsp vanilla extra
Filling
2 medium sweet potato, peeled, chopped
1/4 cup Splenda
1/2 cup soy milk
1/2 tsp vanilla extra
1 tbs corn starch
1 tbs Grand Marnier
1 tbs vegetable oil
1/2 tsp cinnamon
1/4 tsp ginger powder
1 tsp agar powder
Whipped cream and toasted pecans (option)
1. For crust, in a bowl, whisk flour, Splenda, salt. Add butter and vanilla, and stir until smooth. Pour the batter into the foil-sheeted 8" x 8" baking pan. Smooth the surface. Bake 350F, about 25 min.
2. For filling, boil sweet potato until soften. Drain and mash them. Return to the pan and cook over medium-low heat, constantly stirring, for 15 min to get rid of extra moist. Cool to room temperature. In a bowl, whisk the potato and all of the rest of filling ingredients until smooth. Pour the fillings into the baked crust. Back the ban into the oven, bake another 30 min.
3. Cool on the rack, then, in the refrigerator without cover for 3 hours. Then, cover with plastic wrap until serving. When serving, cut into a favorite size. Top the surface with whipped cream and toasted pecans for optional decoration.
