FOR THE CRUST:
2 sleeves graham crackers
1/4 c. Domino sugar
1 tsp. kosher salt
10 tbsp. Land O’ Lakes unsalted butter, melted
FOR THE FILLING:
2 c. puréed sweet potatoes
3 tbsp. Domino sugar
3 large Eggland’s eggs
1 tsp. pure vanilla extract
1 tsp. ground cinnamon
1 tsp. ground ginger
1 1/2 c. Borden heavy cream
Make crust: Preheat oven to 350°. Line an 8″-x-8″ baking pan with parchment paper. In a food processor, pulse graham crackers, sugar, and salt until fine crumbs. Add melted butter and pulse until texture resembles wet sand.
Press into pan and bake until golden, 10 minutes.
Make filling: Mix together all filling ingredients until evenly combined.
Add filling to crust and bake until set (no longer jiggly in the middle), 48 to 50 minutes. Let cool slightly.
Heat broiler. Cover top of bars with mini marshmallows and broil until golden, 1 to 2 minutes. Let cool completely before slicing and and serving.