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Golden Pecan Praline Yam Bars

Golden Pecan Praline Yam Bars

1 ¼ c. butter, melted
1 ¼ c. sugar
4 T. vanilla, divided
2 ¾ t. kosher salt, divided
3 1/3 c. flour
1 t. baking powder
1 ¼ c. rough chopped pecans
2 (15-oz.) cans sweet potato puree
4 eggs
1 1/3 c. packed dark brown sugar, divided
1 c. half and half
2/3 c. whole buttermilk
5 ½ t. pumpkin pie spice, divided
1/8 t. ground cardamom
1/3 c. butter, cubed

  1. Preheat oven 375.
  2. Spray 13×9” baking pan with PAM.
  3. Line pan with parchment paper, letting excess extend over sides of pan. Lightly spray paper with PAM.
  4. In large bowl, stir together melted butter, sugar, 2 t. vanilla and 1 ¾ t. salt.
  5. In medium bowl, whisk together flour and baking powder.
  6. Add flour mixture to butter mixture, stirring just until combined.
  7. Press 1 ¾ c. of dough into bottom of prepared pan.
  8. Bake until edges are lightly golden, 10-15 minutes. Let cool.
  9. Crumble remaining 1 ¼ c. dough and stir in pecans. Set aside.
  10. In large bowl, beat sweet potato puree, eggs, 1 c. brown sugar, half and half, buttermilk, 5 t. pumpkin pie spice, cardamom and remaining 2 t. vanilla and remaining 1 t. salt with mixer at medium speed until smooth.
  11. Pour filling over prepared crust. Gently tap pan on counter 3-5 times to release any air bubbles.
  12. Bake 40 minutes.
  13. Top with reserved crumble mixture and bake until wooden pick inserted in center comes out clean, 25-30 minutes.
  14. Let cool for 30 minutes and the refrigerate for at least 1 hour.
  15. Using excess parchment as handles, remove from pan and cut into bars.
  16. Place bars on wire ack ser over parchment paper lined rimmed baking sheet.
  17. IN saucepan, bring butter, remaining 1/3 c. brown sugar and remaining ½ t. pumpkin pie spice to boil, stirring until sugar is dissolved. Boil 1 minute. Drizzle over bars.
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