Sweet Potato Buttermilk Bars -

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Sweet Potato Buttermilk Bars

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By Elisabeth Schafer

Posted July 23rd, 2007

This article is reprinted with permission from Vegetable Desserts: Beyond Carrot Cake and Pumpkin Pie, by Elisabeth Schafer, (1998, Wiley)

Vegetable Desserts: Beyond Carrot Cake and Pumpkin Pie

Servings:	54
Author Notes:	This is a handy tome to add to your library, especially if you're a gardener who has an overabundance of of crops. It also provides a sneaky way of getting kids (of all ages) to eat more veggies! This recipe, for instance, uses sweet potatoes, which make a moist bar cake with the flavors of yesteryear.
Ingredients:	nonstick vegetable cooking spray 1/2 cup vegetable shortening 1/4 cups sugar 1 egg 1/2 cup molasses 1 cup raw sweet potato, grated 1 teaspoon grated orange zest 1 cup all-purpose flour 1/2 teaspoons salt 1/2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon ground ginger 1 cup whole wheat flour 1/4 cup buttermilk
Instructions:	Preheat oven to 375Â°F. Spray a 9x13-inch pan with cooking spray and set aside. Cream the shortening and sugar. Add egg and beat thoroughly. Add molasses, sweet potato, and orange zest. Sift together the all-purpose flour, salt, baking soda, baking powder, and ginger. Stir in whole wheat flour. Add dry ingredients alternately with buttermilk to the sweet potato mixture, starting and ending with flour mixture. Spread in prepared pan and bake for 45 to 50 minutes, or until cake tester comes out clean. While warm, cut into 54 bars (9 by 6 rows). Diabetic Exchanges: 1/2 Bread 1/2 Fat