• 32servings
  • 160calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, H, D, E
MineralsZinc, Natrium, Fluorine, Silicon, Potassium, Iron, Magnesium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups Quaker Oats (quick or old fashioned, uncooked)

  2. 1 1/2 cups all-purpose flour

  3. 1/4 teaspoon salt

  4. 1/8 to 1/4 teaspoon ground red pepper

  5. 1 cup butter, softened

  6. 2/3 cup granulated sugar

  7. 1 teaspoon vanilla extract

  8. 2 cups mashed cooked sweet potato or canned pumpkin

  9. 2 large eggs, lightly beaten

  10. 3/4 cup firmly packed brown sugar

  11. 2 tablespoons bourbon or 1/2 teaspoon rum extract

  12. 1 cup chopped pecans

Instructions Jump to Ingredients ↑

  1. Heat oven to 375°F (190°C). Lightly grease 13 x 9-inch baking pan.

  2. In large bowl, combine oats and flour; mix well. Remove 2/3 cup and add salt and red pepper; set aside for filling. To remaining oat-flour mixture, add butter, granulated sugar and vanilla; blend with electric mixer on low to medium speed until crumbly. Reserve 1 cup for topping. Press remaining mixture evenly onto bottom of prepared pan.

  3. Bake 15 minutes; remove pan from oven. In separate bowl, combine sweet potato, eggs, brown sugar, bourbon and reserved 2/3 cup oat-flour mixture; mix well. Spread filling over warm crust. Add nuts to reserved topping mixture; mix well. Sprinkle evenly over sweet potato filling.

  4. Bake 30 to 35 minutes or until topping is light golden brown. Cool in pan on wire rack; cut into bars. Serve at room temperature. Store in refrigerator tightly covered.


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