Autumn Sweet Potato & Ricotta Polish Cozy Bars

What Makes This Special

Autumn Sweet Potato & Ricotta Polish Cozy Bars are the ultimate embodiment of seasonal comfort baking. These bars unite rich ricotta and naturally sweet, earthy sweet potato with a blend of warming spices and pops of burgundy cranberries. Embracing traditional Polish bar-style cakes and the classic proofing technique, you get tender, fluffy bars in just one bowl—easy for bakers of all levels. The ricotta takes the spotlight for its luscious texture and subtle tang, making every bite creamy and satisfying.

Ingredients

This recipe uses a handful of wholesome, autumn-inspired ingredients, each chosen for their role in flavor, texture, and color. The unique pairing of sweet potato and ricotta creates a cozy, moist crumb, while homemade spice blending and tart cranberries provide depth and visual appeal.

For the Bar Batter

• Roasted Sweet Potato: Adds natural sweetness, moisture, and a hint of autumn color.
• Ricotta Cheese: Provides creaminess, subtle tang, and a delicate, custardy crumb.
• Melted Butter: Gives richness and keeps everything tender.
• Brown Sugar: Adds caramel-like warmth, which complements the spices.
• Eggs: Bind and enrich the batter.
• Spices: A blend of cinnamon, ginger, cardamom, nutmeg, and allspice for cozy warmth.
• Flour & Baking Powder: Structure and lift.
• Milk & Instant Yeast: Key to gentle proofing for that light, plush texture typical of Polish bars.
• Dried Cranberries: Burgundy pops for tartness, color, and a nod to the season.
• Chopped Walnuts (Optional): For crunch and nutty aroma.

Instructions

Step 1: Prepare Pan and Ingredients

Line a 20x20 cm baking pan with parchment, leaving overhang for easy removal. Ensure the sweet potato is thoroughly roasted, cooled, and mashed until smooth. Drain the ricotta well to prevent excess moisture—spread it on a paper towel-lined plate if needed for 10 minutes.

Step 2: Proof the Yeast (Crucial Polish Technique!)

In your large mixing bowl, combine lukewarm milk (not hot: 35–40°C) and brown sugar. Sprinkle the instant yeast over and whisk gently. Let sit 5 minutes until foamy. Why proof?—Even with instant yeast, this wakes up the yeast, kick-starts fermentation, and ensures a fluffier, lighter bar.

Step 3: Make the Batter (One Bowl!)

To the proofed yeast mixture, whisk in eggs, cooled melted butter, and vanilla. Add the mashed sweet potato and ricotta; whisk until smooth—don’t worry if it looks a little lumpy, that’s ricotta magic! Sprinkle in flour, baking powder, salt, and all spices. Mix with a spatula until just combined—don’t overmix. Fold in cranberries.

Step 4: First Rise

Spread the batter evenly in your prepared pan. Cover the pan loosely with a clean kitchen towel and let rise in a warm, draft-free spot for 45–60 minutes—until puffed and slightly jiggly. (A cool oven with the light on works wonders for proofing!)

Step 5: Top and Bake

(If using) Sprinkle chopped walnuts over the top. Bake in a preheated 175°C oven for 28–32 minutes, or until the bars are golden, the center springs back lightly, and a skewer comes out mostly clean (a few moist crumbs are fine!).

Step 6: Cool and Finish

Cool in the pan for 15 minutes, then use the parchment to lift out. Cool completely on a rack. Dust with powdered sugar before slicing for a snowy, festive finish.

Pro Tips

• Perfect Ricotta Texture: Always drain your ricotta well, or the bars may be dense.
• Proofing Mastery: For best rise, ensure your milk is just warm, not hot—yeast dies above 50°C! If your kitchen is cold, proof in a slightly warmed (off) oven.
• Spice Blending: Use freshly ground spices when possible for vibrant flavor. Adjust blends to taste—Polish desserts are often warmly but gently spiced.

Troubleshooting

Bars didn’t rise well? Check milk temperature and yeast freshness—cold, old, or overheated yeast won’t bubble up. Try again with fresh yeast and watch your proofing spot.

Bars are soggy or dense? Ricotta may have been too wet, or the sweet potato undercooked. Drain ricotta and let sweet potato cool before mixing in.

Variations

• Chocolate Twist: Fold in 60 g chopped dark chocolate or swirl 2 tbsp cocoa powder into the batter.
• Apple-Cranberry: Substitute half the sweet potato with finely grated apple for a fruitier take.
• Poppy Seed: Add 2 tbsp poppy seeds to the batter (classic Polish flavor pairing with ricotta).

Storage

Store bars in an airtight container at cool room temperature for 2 days or refrigerated up to 5 days. For ultimate freshness, bring to room temperature before serving. Bars can also be individually wrapped and frozen for up to 2 months—defrost overnight in the fridge.

Warm a square for a few seconds in the microwave for peak coziness and that just-baked aroma!