Name: Coconut-Sorghum Sweet Potato Pie Bars
Prep time: 75 min
Total time: 75 min
Yield: 16 bars
Ingredients: 1.5 cup graham cracker crumbs; 0.5 cup shredded coconut; 6 tbsp melted butter; 1.5 cup mashed sweet potato; 120 ml sorghum syrup; 2 whole eggs; 240 ml evaporated milk; 1 tsp pumpkin pie spice

Question 1

Why is my Coconut-Sorghum Sweet Potato Pie Bars My filling is still jiggly and wet even after baking for the full time.?

Accepted Answer

My filling is still jiggly and wet even after baking for the full time.

That's a common sign it just needs a little more patience. Pop it back in the oven for 5-minute intervals. You're looking for the edges to be set and the center to have just a slig…

My bars are crumbling apart when I try to slice them.

Ah, that usually means they weren't quite cool enough before you went for the cut.

Question 2

Why is my Coconut-Sorghum Sweet Potato Pie Bars My bars are crumbling apart when I try to slice them.?

Accepted Answer

My bars are crumbling apart when I try to slice them.. Ah, that usually means they weren't quite cool enough before you went for the cut. The filling needs that time to fully set. Give them a good chill in the refrigerator for at least a couple of hours. That will give you those clean, beautiful slices you're after.

Question 3

Why is my Coconut-Sorghum Sweet Potato Pie Bars My crust is soggy and the bars fall apart when I try to lift them.?

Accepted Answer

My crust is soggy and the bars fall apart when I try to lift them.. That sounds like the crust might have needed a bit more time to get golden and fragrant in Step 0. For next time, make sure you bake it until it's nicely toasted. If it's already happening, you can try a quick re-bake at 350°F (175°C) for another 5-10 minutes to crisp it up. Just keep an eye on that filling so it doesn't overcook.

Question 4

Why is my Coconut-Sorghum Sweet Potato Pie Bars The filling tastes way too sweet, and I can really taste the sorghum.?

Accepted Answer

The filling tastes way too sweet, and I can really taste the sorghum.. It sounds like the sorghum syrup might have been a bit heavy-handed, or perhaps a different kind than specified. Sorghum has a unique sweetness. For this batch, you can balance it by serving with something tart – think unsweetened whipped cream or a bright berry compote. Next time, double-check that measurement to ensure that perfect balance.

Question 5

Why is my Coconut-Sorghum Sweet Potato Pie Bars The coconut on top is burnt and tastes bitter.?

Accepted Answer

The coconut on top is burnt and tastes bitter.. That's a bummer! The coconut probably got a little too much heat, too fast. Make sure your oven temperature is accurate with a thermometer. If it's just the top layer, you can carefully scrape off the burnt bits. For future pies, try toasting the coconut separately to a nice golden brown before adding it, or adjust the baking time if your oven runs hot.

Coconut-Sorghum Sweet Potato Pie Bars

Coconut-Sorghum Sweet Potato Pie Bars

Put This Plate On The Line

The Setup

The Mise en Place

Crust (0/3)

Filling (0/5)

If Things Go Wrong

My filling is still jiggly and wet even after baking for the full time.

My bars are crumbling apart when I try to slice them.

Chef's Notes

The Method

CRUST

FILLING

BAKE

CHILL

Related Techniques

Mise en Place

Appears in collections

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