2 cups quick or old fashioned
oats
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/8 to 1/4 teaspoon ground red pepper
1 cup butter, softened
2/3 cup granulated sugar
1 teaspoon vanilla extract
2 cups mashed cooked sweet potato or canned pumpkin
2 large eggs, lightly beaten
3/4 cup firmly packed brown sugar
2 tablespoons bourbon or 1/2 teaspoon rum extract (optional)
1 cup chopped pecans
Heat oven to 375°F
(190°C). Lightly grease 13 x 9-inch baking pan.
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.
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.
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.
Makes 32 bars.
Nutritional Information:
1 bar: Calories 160, Calories From Fat 80, Total Fat 9g, Saturated
Fat 4g, Cholesterol 30mg, Sodium 65mg, Total Carbohydrates 18g,
Dietary Fiber 1g, Protein 2g, Total Sugars 9g.
