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Sweet Potato Custard Bars
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Our Sweet Potato Custard Bars are the perfect dessert—simple to make, with a huge payoff in flavor! A velvety smooth sweet potato custard is baked on a buttery crust and then cut into bars for an indulgent treat. Perfect for any festive gathering!
For the crust
2
cups
Natural Grocers® Brand Bulk Amond Flour
1⁄4
teaspoon
Natural Grocers Brand Bulk Real Salt
1⁄4
cup
Natural Grocers Brand Bulk Organic Coconut Sugar
3
tablespoons
organic butter, melted
1
Natural Grocers Brand Regenerative Organic Certified® Pasture-Raised Egg
1
teaspoon
organic vanilla extract
For the filling
1 3⁄4
cups
organic heavy cream
2
teaspoons
organic vanilla extract
6
Natural Grocers Brand Regenerative Organic Certified Pasture-Raised Egg yolks, room temperature
1⁄4
cup
Natural Grocers Brand Bulk Organic Coconut Sugar
1⁄4
teaspoon
Natural Grocers Brand Bulk Real Salt
1
(15-ounce) can organic sweet potato purée
4
ounces
organic cream cheese, room temperature
- Preheat oven to 350° F. Grease a 10x10-inch or 11x7-inch baking pan and cover the bottom with parchment paper.
- Add the almond flour, ¼ teaspoon salt, and sugar to a food processor to mix. Add the melted butter, egg, and vanilla extract. Process until the dough comes together in a ball.
- Press the crust into the prepared pan with your fingers, covering the bottom evenly. Prick the bottom all over with a fork.
- Place the crust in the preheated oven on the middle rack and bake for 15-20 minutes, or until it is lightly browned.
- While the crust is baking, make the filling: Pour the heavy cream into a large saucepan and set over medium heat, stirring frequently until steaming and almost at a simmer; add vanilla and remove from the heat.
- Whisk the egg yolks, sugar, and salt together in a medium bowl.
- Very slowly, add the egg yolk mixture to the heavy cream, whisking constantly.
- Add the sweet potato purée and cream cheese to the food processor and blend until well combined then add to the heavy cream and egg yolk mixture.
- Pour the mixture over the baked crust and place on the middle rack of the oven. Bake for 35 minutes, or until the edges are set but the center is still a bit jiggly (it will appear to be unset). Rest on the counter for 30 minutes.
- Once cooled, chill in the refrigerator for at least two hours before cutting into bars. Serve chilled.
per one serving
| Calories | Carbs | Protein | Fat | Fiber |
|---|---|---|---|---|
| 619 kcal | 39 g | 15 g | 44 g | 6 g |