November is here and that means it’s time to start hammering out some delicious Thanksgiving recipes, starting with these sweet White Chocolate Coconut Sweet Potato Pie Bars. They’re bound to be a new favorite around the dinner table this fall.
So, I’ve always been pretty skeptical about sweet potato pie, I love sweet potatoes, but in pie? Really? Are you sure that’s normal? In my almost 25 years here on this earth I have been able to avoid the odd dish, but when I saw some Sweet Potato Coconut Bars in the Best Recipes Fall Baking 2014 Magazine, I knew I needed to get over my sweet potato pie judging self and make them. I adapted the recipe to better suit my tastes and let me tell you, this might be one of my favorite recipes to date here on Living Better Together.
I swapped out the shortbread crust for a graham cracker crust. Not because I have anything against shortbread cookies, trust me, I don’t. They’re actually one of my favorites! But graham crackers were cheaper and easier on the weight watchers points, plus I wouldn’t be as tempted to eat what was left over! I used pecans instead of walnuts because I personally think they pair better with sweet potato. I swapped out the butterscotch chips for white chocolate chips because I’m not much of a butterscotch fan in my baked goods. Some nutmeg and a little extra sweet potato and my new favorite Thanksgiving dish was born. Seriously though, I think I like this recipe more than my Pumpkin Crumble Cake! Did I mention there’s no added sugar in this recipe, how awesome is that, and you wouldn’t even know it was missing!
These bars can be served warm with vanilla ice cream or chilled and can be prepared ahead of time and kept for days. I love dishes that can be prepared early around the holidays because they make life so much easier. You can spend more time with family than in the kitchen, and really, that’s what it’s all about. Food is meant to bring people together and that’s exactly what these White Chocolate Coconut Sweet Potato Pie Bars will do. They’re sweet, not at all savory, and have a texture similar to pumpkin pie. The toasted coconut, creamy sweet potato filling, and the lightly sweet and crunchy pecan graham cracker crust give this dessert great balance without be overly sweet. I’m pretty certain this is a dish I will make every Thanksgiving for the rest of my life, it’s that good!
White Chocolate Coconut Sweet Potato Pie Bars
- 9 Sheets of Graham Crackers
- 1 1/4 cup Chopped Pecans
- 1 cup Coconut Flakes divided
- 4 tbsp Butter
- 40 oz Canned Sweet Potatoes drained and mashed
- 2 Eggs
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Ginger
- 1/4 tsp Ground Cloves
- 1/4 tsp Ground Nutmeg
- 1/4 tsp Salt
- 1 can 14 oz. Sweetened Condensed Milk
- 1/2 cup White Chocolate Chips
- Preheat oven to 350 F.
- Line a 8 x 8 baking pan with parchment paper, make sure the paper sticks up over the sides.
- Combine graham crackers, 1 cup pecans, 1/2 cup coconut and butter in a food processor and pulse until crumbs.
- Gently use your hand to evenly press two thirds of the crust mixture into the baking pan to great the crust.
- In a large bowl or stand mixer, beat eggs, sweet potato, spices, and salt on medium-low speed until well mixed.
- Slowly add condensed milk and beat until well combined.
- Pour pie filling over the crust evenly.
- Cover pie filling evenly with the remaining crust mixture, pressing it down lightly.
- Bake for 50-55 minutes or until knife comes clean when inserted into the center of the pie.
- Sprinkle with white chocolate chips and remaining coconut and bake for 5 more minutes.
- Remove from oven and allow bars to cool in pan on wire rack for at least 30 minutes before cutting and serving.
- This dish can be served warm or chilled and will keep up to three days in the fridge.
!Adapted from Best Recipes Fall Baking Magazine October 2014.