Embracing the Filipino purple yam or ube trend, this is a delicious and unique recipe from TV personality, cake designer, chef and Cake Boss: Next Great Baker contestant, Greggy Soriano. The Purple Yam Bars are sure to make a statement this holiday season! Top with organic powdered sugar for that extra touch!
Purple Yam Bars
Prep Time: 5 Minutes Cooking Time: 1 Hour 15 Minutes Total Time: 1 Hour 20 Minutes
2 cups Graham cracker crumbs (“Mom” prefers Annie’s Organic Honey Grahams, crushed)
1/2 cup sugar (“Mom” prefers Organic Sugar in the Raw)
1 tsp. kosher salt
8 Tbsp. unsalted butter, melted (“Mom” prefers organic)
2 cups grated purple yams (Use thawed if frozen. You could also use whole Purple yams, cooked until tender by poking with fork and wrapped in a moist paper towel in a microwave for 7-8 minutes on high).
1 14oz. can of Eagle Brand® Sweetened Condensed Milk
3 large eggs (“Mom” prefers cage-free, organic eggs)
2 tsp. pure vanilla extract (“Mom” prefers Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract)
1 cup heavy cream (“Mom” prefers Organic Valley Heavy Whipping Cream)
Organic Powdered sugar for garnish (optional)
How to Make the Crust:
1. Preheat oven to 350°. Line an 8″-x-8″ baking pan with parchment paper with two pieces overlapping each other with extra parchment coming up the sides of the pan. You can use binder clips to secure the parchment. In a bowl, add graham cracker crumbs, sugar, salt, and melted butter until combined and holds it’s shape when pressed together. Press into pan and bake until golden, 10 minutes.
How to Make the Filling:
2. Mix together all filling ingredients until evenly combined.
3. Add filling to crust and bake until set, about for 48 to 50 minutes. Set aside to cool. Garnish by dusting powdered sugar on top. Slice and enjoy!
Makes 12-16 servings.
*Recipe and image courtesy of TV personality, cake designer, chef and Cake Boss: Next Great Baker contestant, Greggy Soriano.*