2 c. puréed sweet potatoes
3 tbsp. sugar
3 large eggs
1 tsp. pure vanilla extract
1 tsp. ground cinnamon
1 tsp. ground ginger
1 1/2 c. heavy cream
To turn the recipe to be corn free and dairy free:
1/2 cup milk substitute
1/2 cup oil (sunflower, safflower, or canola
Preheat oven to 350°. Line an 8"-x-8" baking pan with parchment paper. Press crust into pan and bake until golden, 10 minutes.
Make filling: Mix together all filling ingredients until evenly combined.
Add filling to crust and bake until set (no longer jiggly in the middle), 48 to 50 minutes. Let cool slightly.
Optional Marshmellow Topping: Heat broiler. Cover top of bars with mini marshmallows and broil until golden, 1 to 2 minutes. Let cool completely before slicing and and serving.