I made this week’s Tuesdays with Dorie recipe from Dorie’s Cookies and immediately gave it away to neighbours because I knew that even making a half a recipe (a loaf pan is useful for halving “square” recipes), we wouldn’t get through it in our house and it probably wouldn’t survive the trip to school with all those marshmallows on top!
I’m (still) not a fan of pumpkin (or other squash-based) pie-like desserts but I wanted to make this to see how easy it was (super easy, one food processor bowl as long as you used your digital scale) for future Thanksgiving reference. Instead of using sweet potato puree as the recipe calls for, I used pumpkin puree as suggested (since I had it hanging around the house) from the last Dorie’s Cookies post (spiced pumpkin jammers). This is essentially a pumpkin pie slice and I’d make it again for pumpkin pie lovers, for sure!
The bars/ slice looked a little plain so I went for Dorie’s suggestion of topping with marshmallows – a nod to the American sweet potato casserole that is strangely topped with marshmallows (!!!, right?) and I think it definitely elevated the look, though I’m sure it was maybe verging on a little too sweet. I tasted the pumpkin filling/ topping and it was plenty sweet – perhaps I should have gone for mini marshmallows? In any case, I like the dramatic look of the larger ones!
Get the recipe for Dorie Greenspan’s Sweet Potato Pie Bars on page 68 of Dorie’s Cookies.
Want more cookie recipes? Buy Dorie’s Cookies on Amazon (this link should bring you to the Amazon store geographically closest to you) or for free worldwide shipping, buy from The Book Depository. Then join us over on Tuesdays with Dorie and bake your way through the book!
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Disclosure: I was provided with a copy of “Dorie’s Cookies” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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