Categories: Dessert
Ingredients
- Crust:
- 1 1/2 cups old-fashioned oats
- 1 1/2 cups all-purpose flour
- 3/4 cup firmly packed light brown sugar
- 1/2 cup chopped pecans
- 3/4 tsp kosher salt
- 3/4 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1 cup unsalted butter, softened
- Filling:
- 3 cups mashed cooked sweet potato
- 5 large eggs, divided
- 1 cup light brown sugar
- 1 cup plus 1 tbsp. half-and-half, divided
- 2/3 cup whole buttermilk
- 1 tbsp. pumpkin pie spice
- 2 tsp vanilla extract
- 1 tsp kosher salt
- 8 oz. cream cheese, softened
- 1/3 cup granulated sugar
- 1 tbsp. all-purpose flour
Directions
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Preheat oven to 350. Line a 13×9-inch baking pan with parchment paper, letting excess extend over sides of pan; spray parchment with cooking spray.
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For crust: In a large bowl, stir together oats, flour, brown sugar, pecans, salt, pie spice, and baking soda. Add butter, and beat with a mixer at medium-low speed until mixture is crumbly. Reserve 1 cup oats mixture. Press remaining oats mixture into bottom of prepared pan.
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Bake until lightly browned, about 20 minutes.
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For filling: In a large bowl, beat sweet potato, 4 eggs, brown sugar, 1 cup half-and-half, buttermilk, pie spice, vanilla and salt with a mixer at medium speed until smooth. Pour filling over prepared crust. Gently tap on counter 3-5 times to release any air bubbles.
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In a large bowl, beat cream cheese, granulated sugar, flour and remaining 1 tbsp. half-and-half with a mixer at medium speed until creamy. Add remaining egg, beating well. Dollop cream cheese mixture by teaspoonfuls onto sweet potato mixture. Using a knife, swirl together.
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Bake for 40 minutes. Top with reserved 1 cup oats mixture, and bake until a wooden pick inserted in center comes out clean, about 25 minutes more. Let cool completely in pan on a wire rack. Using excess parchment as handles, remove from pan, and cut into bars. Cover and refrigerate for up to 3 days.