Van's Kitchen: Sweet potato bars recipe

Watch how to make sweet potato bars on Van's Kitchen Youtube

Blog in Vietnamese: Video: Cách làm bánh khoai lang nướng

My recipe keeper for left-over sweet potato from Thanksgiving. Very moist and delicious!

Sweet potato bars (Bánh khoai lang nướng)

Ingredients:

1 cup (250 g) sweet potato (jewel or garnet), cooked & peeled

⅓ cup (90 g) sweet potato (jewel or garnet), cooked, skin-on, cut into small cubes

1 tbsp (15 g) maple syrup or honey

¼ cup (50 g) butter, softened

⅓ cup (70 g) sugar

½ cup + 2 tbsp (100 g) all-purpose flour

1 tsp baking powder

1 tsp cinnamon

2 large eggs

1 tsp black sesame seed

a pinch of salt

1 4.5 x 8.5 inch bread pan (12cm x 22cm)

Instructions: Watch how to make sweet potato bars step by step here

Steam the sweet potato until soft, about 10 minutes by a pressure cooker, counting from when the pressure regulator started to rock. But you can boil or bake it as well.

Reserve third of a cup of the sweet potato, and cut into small cubes.

Peel off the skin of the remaining portion, and grind into a smooth puree along with honey or maple syrup, and a pinch of salt.

Mix together all purpose flour, baking powder, and cinnamon. Sift to prevent any lumps.

Grease a pan with melted butter.

Preheat the oven to 350°F（180℃)

Beat softened butter and sugar until smooth. Add the eggs one at a time, and beat until combined.
Add the sweet potato puree. Mix well.
Add the flour mixture. Fold, and mix. Don’t over mix.

Pour into the prepared cake pan. Smooth the top. Then place the sweet potato cubes on top. Sprinkle with sesame seeds.

Bake at 350F for 45 minutes, or until a toothpick comes out clean.

Let the cake rest in the pan for 10 minutes. Then remove, and put on a cooling rack. Let it cool completely, then slice into serving-size bars.
The cake is better the next day.