Preparation info

  • Difficulty

    Medium

  • Makes

    12

    Squares

Appears in

We enjoy a good sweet potato pie, but oftentimes it’s consumed after a huge holiday feast, when our bellies are bursting with turkey and stuffing. So we have transformed this special dessert into small squares so that we can slowly savor the deliciousness one bite at a time. Chocolate has been added to these squares too, and we think you’ll agree that sweet potato and chocolate make a killer pairing!

Ingredients

For the Crust

  • ¾ cup (110g) graham cracker crumbs (from about 9 whole graham crackers)
  • ½ cup (50g) finely ground pecans or other nuts
  • 1 teaspoon finely grated fresh ginger root
  • ¼ cup (55g) packed brown sugar
  • ¼ teaspoon kosher or sea salt
  • 5 tablespoons (70g) unsalted butter, melted
  • ½ teaspoon vanilla extract

For the Chocolate Filling

  • cup (80ml) heavy cream
  • ¼ pound (115g) dark chocolate, cut into small pieces

For the Sweet Potato Filling

  • 1 cup sweet potato puree
  • 2 large eggs, slightly beaten
  • ½ teaspoon kosher or sea salt
  • 1 teaspoon ground cinnamon
  • Pinch ground cloves
  • ¼ cup (55g) packed brown sugar
  • ¼ cup (50g) granulated sugar
  • 1 cup (240ml) milk
  • ½ cup (120ml) heavy cream

For the Topping (Optional)

  • 1 cup (240ml) heavy cream
  • 1 teaspoon confectioners’ sugar
  • ½ teaspoon vanilla extract
  • Pecan halves, for garnish

Method

Directions

  1. Preheat the oven to 350°F (175°C).
  2. Make the crust: In a bowl, combine the crust ingredients and mix thoroughly. Press the mixture into a 9-by-9-inch (22.5-by-22.5-cm) square baking dish or pan, pressing the crust 1 inch (2.5cm) up the sides. Bake for 15 minutes. Remove from the oven and set aside to cool. Keep the oven heated.
  3. Make the chocolate filling: In a saucepan, combine the cream and chocolate. Cook over low heat, stirring frequently, until the chocolate is melted and completely combined with the cream. Pour the mixture over the crust; tilt and gently shake the pan to spread the mixture evenly. Set aside to cool for at least 10 minutes before adding the sweet potato filling.
  4. Make the sweet potato filling: In a bowl, combine the sweet potato filling ingredients and mix well.
  5. Gently pour the sweet potato filling over the chocolate layer. Place the baking dish on the middle rack of the oven. Bake for 40 to 50 minutes, or until the outer inch appears set; the center should still wiggle slightly when shaken. Set aside to cool, then refrigerate until fully chilled.
  6. Slice with a clean knife into even squares, wiping the knife clean before each cut.
  7. Make the topping (optional): In a bowl, whip together the cream, confectioners’ sugar, and vanilla extract until soft peaks form. Garnish the squares with the whipped cream and pecans, if you like.

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