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Sweet Potato Pie Bars Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookcrisis.com/sweet-potato-pie-bars-recipe/