Sweet Potato Pie Bars Recipe

Introduction

Sweet Potato Pie Bars are a delightful twist on a classic dessert, combining a rich sweet potato filling with a crisp graham cracker crust and a fluffy toasted marshmallow topping. They’re perfect for sharing at gatherings or enjoying as a cozy treat at home.

Ingredients

• 18 (270 grams) full graham crackers
• 1/4 cup (50 grams) granulated sugar
• 1/2 teaspoon fine sea salt
• 12 tablespoons (169 grams) unsalted butter, melted
• 2 cups (16 ounces or 454 grams) fresh sweet potato puree (not canned)
• 1/4 cup (50 grams) granulated sugar
• 3 large eggs
• 1 1/2 cups (356 grams) whole milk
• 1/2 cup (119 grams) heavy cream
• 1 tablespoon bourbon (or 1 teaspoon vanilla)
• 1 teaspoon fine sea salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large egg whites
• 1/4 teaspoon cream of tartar
• 3/4 cup (150 grams) granulated sugar
• 1/2 cup (120 grams) light corn syrup
• 1/4 cup water
• 1/4 teaspoon fine sea salt
• 1 1/2 teaspoons vanilla extract

Instructions

1. Step 1: Preheat the oven to 350°F. Line an 8×8-inch metal baking pan with foil, leaving an overhang for easy removal later.
2. Step 2: In a food processor, pulse graham crackers, 1/4 cup sugar, and 1/2 teaspoon salt until finely ground. Add melted butter and pulse until the mixture is moistened.
3. Step 3: Press the crust mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then place on a cooling rack to cool completely. Keep the oven temperature at 350°F.
4. Step 4: In a large bowl, use an electric mixer to beat together sweet potato puree, 1/4 cup sugar, eggs, whole milk, heavy cream, bourbon (or vanilla), 1 teaspoon salt, cinnamon, ginger, and cloves until well combined.
5. Step 5: Pour the filling over the cooled crust and bake for 40 minutes, until set but still slightly wobbly in the center. Let cool to room temperature.
6. Step 6: For the marshmallow topping, beat egg whites and cream of tartar with a mixer until soft peaks form.
7. Step 7: In a small saucepan over medium-high heat, combine sugar, corn syrup, water, and salt. Bring to a boil and cook until the candy thermometer reaches 240°F. Remove from heat immediately.
8. Step 8: With the mixer on low, slowly drizzle the hot syrup into the egg whites. Increase speed to medium-high and beat until thick, glossy, and marshmallow-like, about 7 minutes. Beat in vanilla extract.
9. Step 9: Spread the marshmallow topping evenly over the sweet potato layer. Use a kitchen torch to lightly toast the marshmallow until golden, or place under the broiler for about 1 minute—watch carefully to avoid burning.
10. Step 10: Refrigerate the bars for at least 1 hour before cutting into squares and serving.

Tips & Variations

• Use fresh sweet potatoes for the best flavor; canned puree can be watery and less flavorful.
• If you don’t have bourbon, vanilla extract is a great substitute in the filling.
• For a nutty twist, sprinkle chopped pecans on the marshmallow topping before toasting.
• If you don’t have a kitchen torch, broiling works well, but watch it closely as marshmallows can burn quickly.

Storage

Store the bars in an airtight container in the refrigerator for up to 5 days. They are best enjoyed soon after topping with marshmallow to keep the texture light and fluffy. Reheat briefly in a warm oven if desired, but avoid microwaving as it can make the marshmallow sticky.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potato puree instead of fresh?

Fresh sweet potato puree is recommended for better flavor and texture. Canned puree may be too watery or bland, which can affect the consistency of the filling.

How can I make the marshmallow topping without a candy thermometer?

Although a thermometer is best for accuracy, boil the sugar mixture until it reaches a soft-ball stage: when a small amount dropped in cold water forms a soft, flexible ball.

Sweet Potato Pie Bars Recipe

Print Recipe

★★★★★

5 from 72 reviews

These Sweet Potato Pie Bars combine a buttery graham cracker crust with a creamy, spiced sweet potato filling, topped with a luscious homemade marshmallow fluff. Perfectly toasted for a golden finish, these bars offer a delightful twist on classic sweet potato pie in an easy-to-serve bar form.

• Author: Marco
• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 20 minutes
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Crust

• 18 full graham crackers (270 grams)
• 1/4 cup (50 grams) granulated sugar
• 1/2 teaspoon fine sea salt
• 12 tablespoons (169 grams) unsalted butter, melted

For the Sweet Potato Filling

• 2 cups (16 ounces or 454 grams) fresh sweet potato puree (not canned)
• 1/4 cup (50 grams) granulated sugar
• 3 large eggs
• 1 1/2 cups (356 grams) whole milk
• 1/2 cup (119 grams) heavy cream
• 1 tablespoon bourbon or 1 teaspoon vanilla extract
• 1 teaspoon fine sea salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves

For the Marshmallow Topping

• 2 large egg whites
• 1/4 teaspoon cream of tartar
• 3/4 cup (150 grams) granulated sugar
• 1/2 cup (120 grams) light corn syrup
• 1/4 cup water
• 1/4 teaspoon fine sea salt
• 1 1/2 teaspoons vanilla extract

Instructions

1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch metal baking pan with foil, leaving an overhang on the sides for easy removal of the bars later.
2. Make the Crust: In a food processor, pulse graham crackers, sugar, and salt until finely ground. Add melted butter and pulse until the mixture looks moistened and crumbs stick together. Press this evenly into the bottom of the prepared pan. Bake for 10 minutes, then transfer to a cooling rack to cool completely. Keep the oven on.
3. Prepare the Filling: In a large bowl, use an electric mixer to blend together fresh sweet potato puree, sugar, eggs, whole milk, heavy cream, bourbon or vanilla, salt, cinnamon, ginger, and cloves until fully combined and smooth.
4. Bake the Filling: Pour the sweet potato mixture over the cooled crust in the pan. Bake for 40 minutes, or until the filling is set but still slightly jiggly in the center. Once done, cool the bars to room temperature.
5. Whip Egg Whites: Fit an electric mixer with a whisk attachment and beat the egg whites with cream of tartar until soft peaks form.
6. Cook Sugar Syrup: In a small, heavy-bottomed saucepan over medium-high heat, combine sugar, corn syrup, water, and salt. Bring to a boil and cook until the syrup reaches 240°F on a candy thermometer (soft-ball stage). Immediately remove from heat.
7. Combine Syrup with Egg Whites: With the mixer on low, slowly drizzle the hot syrup into the whipped egg whites. Increase speed to medium-high and beat until the mixture is thick, glossy, and resembles marshmallow fluff, about seven minutes. Mix in vanilla extract until incorporated.
8. Top and Toast: Spread the marshmallow topping evenly over the sweet potato layer. Using a kitchen torch, gently toast the marshmallow until lightly golden. Alternatively, place the pan under the broiler for about one minute, closely watching to prevent burning.
9. Chill Before Serving: Refrigerate the pan for at least one hour to allow the bars to set. Use the foil overhang to lift the bars out of the pan, then cut into squares and serve.
10. Storage: Store any leftover bars in an airtight container in the refrigerator for up to 5 days, preferably enjoyed soon after making the marshmallow topping for best texture.

Notes

• Ensure fresh sweet potato puree is used for best flavor; canned typically alters texture and taste.
• Be careful when toasting the marshmallow topping, as it can quickly burn under the broiler.
• Bourbon adds a warm depth to the filling, but you can substitute with vanilla extract if preferred or to keep it alcohol-free.
• The bars keep well refrigerated but are best eaten within a few days to maintain marshmallow fluff consistency.

Keywords: sweet potato pie bars, sweet potato dessert, graham cracker crust, marshmallow topping, fall dessert, homemade sweet potato bars