Whitney Miller’s Sweet Potato-Peanut Butter Pie Bars

As Tervis gears up for football season, we’ve asked our favorite celebrity chef to curate a menu for your game-day get-togethers. We started with a sparkling drink, a finger-friendly appetizer, a versatile side dish and an easy entrée. Now Whitney Miller adds a sweet finishing touch.

Score big points with your guests on game day by serving up my sweet potato-peanut butter pie bars! You will be able to quickly whip up this dessert for a crowd.

Sweet Potato-Peanut Butter Pie Bars

Crust:

  • 36 cream-filled chocolate cookies, cream removed*
  • 4 tablespoons (1/2 stick) unsalted butter, melted

Filling:

  • Unsalted butter, for greasing baking dish
  • 2 cups sifted all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. salt
  • ¼ tsp. baking soda
  • 2/3 cup unsalted butter, melted
  • 2 cups packed light brown sugar
  • 2 large eggs, lightly beaten
  • 1 cup cooked and pureed sweet potato*
  • 2/3 cup peanut butter
  • 2 Tbsp. pure vanilla extract
  • 1/8 tsp. ground cinnamon

Whipped Cream:

  • 1 cup heavy cream, cold
  • 2 ½ Tablespoons confectioner’s sugar

Garnish:

  • 1/3 cup chopped toasted peanuts

Preheat oven to 350 degrees F. Grease a 13×9-inch baking dish with unsalted butter.

Process the chocolate cookies in a food processor until a fine crumb. Add the melted butter and then pulse until combined.

Transfer the cookie mixture to the dish and press to cover the bottom. Set aside.

Sift together the flour, baking powder, salt, and baking soda in a small bowl.

In a medium bowl, mix together the melted butter and brown sugar. Stir in the beaten eggs, sweet potato, peanut butter, vanilla, and cinnamon until combined. Add the flour mixture and mix well.

Spoon the batter on top of the cookie mixture and spread evenly. Bake for 20 to 25 minutes, or until the filling is set and toothpick reveals moist crumbs. Let cool for 10 minutes.

Beat the cream in a chilled bowl with an electric handheld mixer on high speed until soft peaks form. Add the sugar and beat on low until combined. Chill the whipped cream until ready to use.

Cut the bars into squares and serve with the whipped cream and chopped peanuts.

Serves 8 to 10

*Recipe tested using Oreos.

*1 medium sweet potato baked, skin removed and pulp pureed, equals about 1 cup

Whitney MillerWhen she was just 22, Whitney Miller won the first U.S. season of the Fox show MasterChef. She is the author of Modern Hospitality: Simple Recipes with Southern Charm. While working on her second cookbook, she frequently travels around the U.S. and as far away as China to conduct cooking demonstrations and culinary classes. For more, visit whitneymiller.net, connect with Whitney MillerH on Facebook and follow her on Twitter @whitneymillerH.