Spirited Southern Sweet Potato Bars


  • 2 cups oats (quick or old-fashioned), uncooked
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt (optional)
  • 1/8 to 1/4 teaspoon ground red pepper
  • 1 cup butter, softened
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups mashed cooked sweet potatoes or canned pumpkin
  • 2 eggs, lightly beaten
  • 3/4 cup firmly packed brown sugar
  • 2 tablespoons bourbon or 1/2 teaspoon rum extract (optional)
  • 1 cup chopped pecans


  1. Heat oven to 375 degrees F. Spray a 9 x 13-inch metal baking pan with cooking spray.
  2. In a large bowl, combine oats and flour; mix well.
  3. Transfer 2/3 cup to small bowl and add salt and red pepper; set aside for filling.
  4. To remaining oat-flour mixture, add butter, sugar and vanilla extract; blend with an electric mixer on low to medium speed until crumbly.
  5. Reserve 1 cup for topping.
  6. Press remaining mixture evenly onto bottom of pan.
  7. Bake for 15 minutes; remove from oven.
  8. In separate bowl, combine sweet potatoes, eggs, brown sugar, bourbon and reserved 2/3 cup oat flour-red pepper mixture; mix well.
  9. Spread filling over warm crust.
  10. Add nuts to reserved 1 cup topping mixture; mix well.
  11. Sprinkle evenly over filling, patting lightly.
  12. Bake 30 to 35 minutes or until topping is light golden brown.
  13. Cool in pan on wire rack; cut into bars.
  14. Serve at room temperature.
  15. Store in refrigerator tightly covered.

Makes 32 bars.

Per bar: Cal 160 (51% fat) Fat 9 g (4 g sat) Fiber 1 g Chol 30 mg Sodium 65 mg Carb 18 g

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