Sweet Potato Squares Cookie Recipe

Reminiscent of sweet potato pie, these shortbread sweet potato squares are sweet and savory goodness

Sweet Potato Squares Recipe
Sweet Potato Squares Recipe

Sweet Potato Squares Recipe
Sweet Potato Squares Recipe

These are like little squares of sweet potato pie, but better. Tell the kids its pumpkin.

Sweet Potato Squares Cookie Recipe

By Kathleen Hardy

“One evening I had served mashed sweet potatoes as a side with dinner. My husband said “You know what would be good? Sweet potato squares. They would be like lemon bars, only with sweet potatoes.” I thought that was a great idea, and developed this recipe. I really like the note of savory that the rosemary adds to the topping, but if you don’t care for savory notes in desserts, just leave it out.

¾ cup all purpose flour
¾ cup whole wheat flour
¾ cup unsalted butter (softened)
3/8 cup powered sugar

2 medium sweet potatoes (about 1 ¼ pounds)
½ stick (1/4 cup) unsalted butter
¾ cup sugar
3 large eggs
1 7.5 oz container creme fraiche (sour cream also works)
1 teaspoon vanilla
½ teaspoon ground cardamom
¼ teaspoon freshly ground nutmeg
¼ teaspoon salt
1 teaspoon very finely chopped fresh rosemary (optional)
1 tablespoon dark rum
1 tablespoon all purpose flour

Prick the sweet potatoes with a fork and roast them on a shallow pan in the middle of the oven until very tender, about 1 ¼ hours. Cool to room temperature. (You can do this up to one day ahead.)

Preheat the oven to 350F. Mix all crust ingredients and press over the bottom and up sides of a 9” x 13” baking pan. Bake until just set, about 20 minutes. Cool the crust while you prepare the topping. Don’t overcook.

While crust is baking, scoop the flesh from the sweet potatoes into a bowl and discard the skins. Mash the sweet potatoes with a fork until smooth. Melt the butter in a small saucepan and stir in the sugar. Add the melted butter mixture to the sweet potatoes with the creme fraiche and the eggs and beat with a whisk until smooth. Whisk in the remaining ingredients (the topping will be quite liquid).

Pour the filling over the crust and spread evenly. Raise temperature of over to 400 degrees.Bake in the middle of the oven until the filling is just set, about 40 minutes (check after about 30). Cool and cut into squares to serve.