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Toasted Marshmallow and Sweet Potato Bars

Inspired by the classic Thanksgiving side dish, these bars are the perfect fall dessert. Brown butter cookie dough is filled with sweet potato puree, warming cinnamon, and ripples of vanilla and brown sugar. In the middle of these bars is a layer of gooey toasted marshmallows, perfectly complimenting the sweet potato. These only take about an hour to whip up, making them irresistible.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour
Ingredients Method

Ingredients
  

  • 1 cup salted butter
  • ⅔ cup dark brown sugar
  • ½ cup sweet potato puree
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2 ½ cups all purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • a pinch of salt
  • 1-2 cups medium sized marshmallows frozen

Method
 

  1. Preheat the oven to 350℉ and line a 7x11 inch rectangular baking pan with parchment paper. Make sure your marshmallows are in the freezer, this is very important!
Make the brown butter
  1. In a medium sized saucepan set over medium heat, melt the butter. Once melted, it will begin to sizzle and foam and you will start to see brown specks. Keep cooking, stirring constantly, until the butter is a caramel amber brown color. Immediately remove from the heat and pour into a large mixing bowl to cool for 10 minutes before you add the rest of the ingredients.
Make the dough
  1. Add the brown sugar, sweet potato puree, egg yolk, and vanilla extract to the slightly cooled brown butter and whisk until smooth. Using a rubber spatula, fold in the flour, baking soda, cinnamon, and salt. You should have a thick, slightly greasy dough.
  2. Spread/press half of the dough into the previously prepared pan in an even layer. Bake for 10 minutes, and it should look set on top but won't be fully baked through yet. Remove from the oven and arrange the frozen marshmallows in an even layer on top. Place the bars back in the oven, and turn the settings to high broil. Broil until the marshmallows are very dark brown, about 1-3 minutes. Keep a close eye on them as they burn quickly.
  3. Remove from the oven again and arrange the remaining sweet potato dough on top of the marshmallows. Try and flatten it out in your hands before you put it on top. You should still have some cracks where the marshmallow is peaking out. Turn the oven from broil back to 350℉ on the bake setting, and bake for another 10-12 minutes or until the dough on top is cooked through.
  4. Let the bars cool in the pan for at least 1 hour before slicing. They are a little messy to cut because of the marshmallow, but chilling them makes it easier. However, these are also very good warm so if you don't mind a very messy bar, you can eat them after 15 minutes cool time.