SWEET POTATO PIE BARS
½ cup sugar
1½ cups all-purpose flour
¼ teaspoon salt
½ cup Land O’Lakes® Unsalted Butter, chilled and cut into small cubes
3½ tablespoons water
2 cups sweet potato puree (canned or homemade)
¼ cup sugar
1 teaspoon vanilla extract
1 teaspoon salt
1½ teaspoons cinnamon
1 teaspoon cardamom
½ teaspoon ground ginger
1½ cups milk
½ cup heavy cream
10 ounces marshmallow fluff
Preheat oven to 350ºF.
Make crust: In a food processor, pulse together the sugar, flour, and salt. Add the Land O’Lakes® Unsalted Butter and let the food processor run until the butter is completely crumbled. With the food processor still running, slowly pour in the water. Pulse a few more times. The dough should be crumbly but still stick together when squeezed.
Prepare an 8x8-inch-square pan. Spray with cooking spray and then line with parchment so the excess parchment hangs over the two sides.
Place crust mixture into pan and press down evenly so it forms a relatively smooth surface.
Place all filling ingredients in a large bowl. Use a hand mixer to beat everything together until completely combined. Pour filling on top of crust. Bake for 45 minutes.
Remove from oven and let cool completely. Cool in the fridge for 1 hour.
Spread marshmallow fluff on top of pie and use a small kitchen torch to toast the fluff until golden brown. Let set in the fridge for another 30 minutes before serving.