Marshmallow Sweet Potato Bars

Ingredients

• 2 medium sweet potato
• 3 cups all-purpose flour
• 2 tsp ground cinnamon
• 1 1/2 tsp. baking powder
• 1/2 tsp salt
• 1/2 tsp nutmeg
• 1/2 tsp ground ginger
• 1 cup unsalted butter, at room temperature
• 1 1/2 cup packed brown sugar
• 4 large eggs, room temperature
• 2 tsp vanilla extract
• one 10.5 oz bag of mini marshmallows

Directions

1. Preheat the oven to 400�F. Scrub the sweet potatoes, poke a few holes in the top with a fork, and wrap each in foil. Bake until cooked through and soft, about 45 minutes. Remove from oven, cool until easy enough to handle, peel and mash with a fork until smooth. Measure out 1 � cups of the puree; set aside.
2. Lower oven temperature to 350�F. Line an 13 x 9 baking dish with foil, and spray with cooking spray.
3. In a large bowl, whisk together flour, cinnamon, baking powder, salt, nutmeg and ginger; set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar at medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, scraping down the bowl as needed. Mix in the vanilla. Working in batches, with the mixer on low, add the flour mixture until just incorporated. Add the sweet potato puree until mix until blended.
5. Pour the batter into the prepared pan and bake 30-40 minutes, or until a toothpick inserted into the center comes out clean. Scatter the marshmallows over the top, being sure to cover the entire pan. Preheat the broiler, and broil the bars until the marshmallows are dark golden-brown. You may have to rotate the pan a few times depending on how evenly your broiler cooks.
6. Remove from oven and allow to cool to room temperature before cutting into bars. Yields 15 bars.