Black Bottom Sweet Potato Bars

Felice Bogus
Black Bottom Sweet Potato Bars

Makes 9 large or 16 small bars

Ingredients
Crust:
• 1½ cups Diamond Bakery graham cracker crumbs
• 2 teaspoons finely grated fresh ginger
• ¼ cup packed brown sugar
• ¼ teaspoon kosher salt
• 6 tablespoons unsalted butter, melted
• 1 tablespoon molasses

Chocolate Layer:
• 1 cup chopped dark chocolate (60–70%)
• ⅓ cup heavy cream
• ½ teaspoon espresso powder
• Pinch flaky salt

Sweet Potato Filling:
• ¾ cup + 1 tablespoon roasted sweet potato purée
• 2 large eggs, lightly beaten
• ⅓ cup packed brown sugar
• 1¼ cups half-and-half
• 1¼ teaspoons vanilla
• 1 teaspoon ground cinnamon
• ½ teaspoon nutmeg
• Pinch ground ginger
• 1 tablespoon cornstarch
• ½ teaspoon kosher salt
• 2 tablespoons dark rum, optional

Lilikoi Glaze:
• 2 tablespoons lilikoi purée
• 1–2 tablespoons confectioners’ sugar
• A few drops of fresh lime juice
• Toasted, chopped macadamia nuts

Instructions
1. Make the crust: Preheat oven to 350°F. Line an 8 x 8-inch baking pan with parchment, leaving an
overhang.

2. Mix together graham cracker crumbs, ginger, brown sugar, salt, butter, and molasses. Press firmly into the pan.

3. Bake 10–12 minutes until set. Let cool slightly, then reduce the oven temperature to 325°F.

4. Make the chocolate layer: Melt the chocolate and cream over low heat, stirring until the chocolate is melted and the mixture is well combined. Stir in espresso powder and salt.

5. Pour over crust and spread evenly. Let's set 20–30 minutes.

6. Make the filling: Whisk together all sweet potato filling ingredients until completely smooth. Pour over the chocolate layer. Tap pan gently to remove air bubbles.

7. Bake 45–55 minutes, until edges are set and center jiggles slightly. Cool 1 hour at room temperature, then refrigerate at least 4 hours or overnight.

8. Make the glaze: Whisk together all glaze ingredients. Drizzle lightly over chilled bars and finish with toasted macadamia nuts.