Pecan Sweet Potato Bars. Replace half the ground cookie crumbs with toasted, ground pecans.
Ginger Sweet Potato Bars. Add two tablespoons finely chopped crystallized ginger to the filling.
Pumpkin Cheesecake Bars. Replace sweet potato puree with canned or homemade pumpkin puree.
Coconut-Sweet Potato Bars. Add 1/2 cup flaked coconut to the crust.
Dairy-Free Sweet Potato Bars. Replace the cream cheese with a dairy-free cream
cheese in the filling. Replace the butter with a dairy-free substitute in the crust.
Reduced-Fat Sweet Potato Bars. Replace the cream cheese with reduced-fat cream cheese.
For the Filling:
18 ounces ( about 2 medium) sweet potatoes, skin on, washed and scrubbed
2 packages (8-ounces each) cream cheese, at room temperature
3/4 cup dark brown sugar
2 large eggs
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/2 teaspoons vanilla extract
For the Crust:
8 ounces (2 cups) gluten-free cookie crumbs (vanilla, graham cracker or gingersnaps all work well.)
3 tablespoons granulated sugar
6 tablespoons butter, melted