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Sweet Potato Biscuit Bars

Author: MaryJane Robbins

Sweet Potato Biscuit Bars Recipe

Sweet potatoes add nutrition, flavor, and moisture to these bars, which are handy for an on-the-go breakfast or power snack. We add in dried fruit and ginger for even more chew and natural sweetness.

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At a glance

Prep
Bake
Total
Yield
16 biscuit bars
Nutrition information

Ingredients

Choose your measure:

Bars

  • 4 cups King Arthur Self-Rising Flour
  • 1 teaspoon ground allspice
  • 12 tablespoons (3/4 cup) cold unsalted butter
  • 1 cup dried cranberries
  • 1/4 cup mini diced ginger
  • 1 1/2 cups mashed sweet potato
  • 6 tablespoons to 1/2 cup cold milk
  • 4 tablespoons unsalted butter, softened

Glaze

  • 1 cup confectioners' sugar
  • 1 to 2 tablespoons pineapple juice

Instructions

  1. Lightly grease two baking sheets, or line with parchment.
  2. For the bars: In the bowl of a stand mixer fitted with a paddle, blend together the flour and allspice. Dice the cold butter into 1/2" cubes and work into the flour mixture at low speed until it looks crumbly, with some larger bits of butter remaining. Stir in the dried cranberries and crystallized ginger.
  3. Mix in the sweet potato and milk at low speed until you have a moist, cohesive dough. If needed, add another teaspoon or two of milk to bring the dough together.
  4. Turn the dough out onto a lightly floured sheet of parchment and pat out to a 10" x 14" rectangle. Brush the dough with 4 tablespoons of the softened butter and fold it in thirds, like a business letter. Place the dough in the freezer for 10 minutes or refrigerator for 15.
  5. Remove the dough, roll out once more, and spread with the remaining 4 tablespoons of butter. Fold in thirds once more, and chill for 10 minutes.
  6. Preheat the oven to 425°F.
  7. Pat or roll the dough to a 9" x 14" rectangle. Trim 1/4" of dough from the long edges and cut into sixteen 2" x 4" bars. Pile the scraps together and bake as your tasting sample. Transfer the bars to the prepared baking sheet.
  8. Bake for 20 to 25 minutes, or until the edges are lightly browned. Remove from the oven and let cool on a rack.
  9. For the glaze: Mix the glaze ingredients together until smooth and brush or drizzle over the bars while still warm. Serve warm or let cool completely to set the glaze before eating.
  10. Yield: 16 biscuit bars. Store, covered, at room temperature for 2 days or frozen for up to a month.
  11. [ Add New Instruction ]

Nutrition Information

  • Serving Size 101g
  • Servings Per Batch 16 bars
Amount Per Serving:
  • Calories 401
  • Calories from Fat 144
  • Total Fat 16g
  • Saturated Fat 10g
  • Trans Fat 1g
  • Cholesterol 41mg
  • Sodium 598mg
  • Total Carbohydrate 62g
  • Dietary Fiber 3g
  • Sugars 23g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.