Ingredients
- 2 cups oats (uncooked, Quaker Oats, quick or old fashioned)
- 1 1/2 cup all-purpose flour
- 1/4 teaspoon salt (optional)
- 1/8 to 1/4 teaspoon ground red pepper
- 1/2 pound cup butter (softened, or margarine, softened)
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cup mashed sweet potato (cooked, or canned pumpkin)
- 2 large eggs (lightly beaten)
- 3/4 cup firmly packed brown sugar
- 2 tablespoon bourbon (or 1/2 teaspoon rum extract, optional)
- 4 1/2 ounces pecans, chopped (1 cup)
How to Make
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Step 1: Heat oven to 375°F. Lightly grease 13 x 9-inch baking pan.
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Step 2: In large bowl, combine oats and flour; mix well. Remove 2/3 cup and add salt and red pepper; set aside for filling.
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Step 3: 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.
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Step 4: Bake 15 minutes; remove pan from oven.
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Step 5: 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.
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Step 6: Add nuts to reserved topping mixture; mix well.
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Step 7: Sprinkle evenly over sweet potato filling.
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Step 8: 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.
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Step 9: Store in refrigerator tightly covered.
We hope you enjoy this recipe!
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