Choose your favorite method to cook one large sweet potato. I like microwaving mine for the quickest method. I simply wrap the potato in a wet paper towel, set it on a plate and microwave it for 5 minutes per side. Gently press the potato to check for softness. If it isn’t very soft, flip it again and microwave for another 2-5 minutes or until very soft. Roasted sweet potatoes and boiled sweet potatoes work too!

Place the potato in the refrigerator to chill. Ideally, the sweet potato should be cold when used in the recipe but it can be slightly learn. Avoid using the potato when it is still very hot.

Once cool enough to handle, peel the outside of the potato and discard it.

Preheat the oven to 350 degrees Fahrenheit and line a 8-inch square baking pan with parchment paper. If you don't have parchment paper, spray the pan liberally with cooking spray.

Add all of the ingredients for the crust and crumble topping to a large bowl and stir well until combined and a thick dough forms. There’s no need to separate the dry ingredients from the wet ingredients here. Everything can be mixed at the same time.

Measure out 1/2 cup of the crust mixture and set it aside to use it as the crumble topping later.

Transfer the remaining crust mixture to the prepared pan and press it into an even layer using your hands. Use a fork to poke many holes into the crust.

Bake crust on the center rack of the preheated oven for 10 minutes, or until the crust is slightly golden brown around the edges.

Transfer the cooked sweet potato flesh to a blender (note: if you don’t own a quality blender, you can use a large mixing bowl and an electric hand mixer for this step). I recommend measuring out the mashed sweet potato before using it in the recipe for the best results. You need 2 cups worth.

Add the remaining ingredients for the sweet potato filling to the blender. Cover and blend on a low speed or until the filling mixture is nice and creamy and any lumps are out.

Pour the sweet potato mixture into the baking dish over the pre-baked crust and spread it into an even layer.

Cover the baking dish in foil and bake for 30-35 minutes, or until the filling appears to be mostly set up.

Remove the foil and sprinkle the crumble topping over the sweet potato filling. Gently press the topping into the filling.

Bake for another 10-20 minutes or until the topping is golden brown.

Remove the bars from the oven and allow them to cool for 20 minutes at room temperature before covering them with the same aluminum foil you used to bake them and place them in the refrigerator. Chill for at least 3 hours, or until the bars are completely cold.

When you’re ready to serve, pull on the parchment paper to move the whole batch to a cutting board. Use a sharp knife to cut the bars into individual pieces, and serve!