Name: Sweet Potato Pie Bars
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1.5 cups Graham cracker crumbs ((or crushed vanilla wafers), finely crushed); 0.5 cup Melted butter (warmed so it mixes easily); 0.25 cup Brown sugar ((for the crust), packed); 2 cups Mashed sweet potatoes ((about 2 medium sweet potatoes), cooked and mashed until smooth); 0.5 cup Brown sugar ((for the filling), packed); 2 units Eggs (at room temperature); 0.5 cup Evaporated milk; 1 tsp Vanilla extract; 1 tsp Cinnamon (ground); 0.5 tsp Nutmeg (ground); 0.25 tsp Salt; Whipped cream ((optional, for serving)); Marshmallow fluff ((optional, for serving)); Chopped pecans ((optional, for topping))

Jump to Recipe

Creamy, comforting, and just sweet enough, these Sweet Potato Pie Bars are a fast route to dessert bliss. Imagine the familiar flavors of a classic sweet potato pie packed into portable bars with a buttery graham cracker crust — perfect for potlucks, weeknight treats, or an easy holiday dessert. Fun fact: sweet potatoes were once considered so valuable that early American cooks used them in both savory and sweet dishes, so this mash-up is a little bit historic and a lot delicious.

This recipe stands out because it’s simple, quick to prepare, and family-friendly — a real crowd-pleaser. If you love classic pies but need something less fussy, these bars are the answer. For a slightly different family heirloom take, check out this nostalgic my mom’s sweet potato pie recipe to compare the old-school whole-pie vibe with these modern bars. Ready to bake? Let’s get started and make a dessert that everyone will ask for seconds of.

What is Sweet Potato Pie Bars?

So what exactly are Sweet Potato Pie Bars? Think of them as a clever cross between a pie and a brownie — the silky sweet potato filling meets a crunchy, buttery crust and gets sliced into handable squares. Why call them bars? Maybe someone got impatient waiting for a pie to cool, or maybe someone liked finger food more than fork food — who knows? Could the name also be a sly nod to the old saying “the way to a man’s heart is through his stomach.”? Probably — and I won’t argue with that logic.

If you love a playful, no-fuss dessert that tastes like nostalgia in every bite, these bars are for you. Give them a try and tell your friends you made “pie” but got more applause because it’s portable.

Why You’ll Love This:

Creamy, comforting filling: The star is the velvety sweet potato filling spiced with cinnamon and nutmeg — smooth texture, warm flavors, and not too sweet.
Wallet-friendly and efficient: Using pantry staples like graham crackers (or vanilla wafers) and canned evaporated milk keeps costs down and prep quick compared with store-bought pies.
Toppings that elevate: Finish with a dollop of whipped cream, a smear of marshmallow fluff, or a sprinkle of chopped pecans for crunch and contrast.

Compared to a full sweet potato pie like this classic sweet potato pie, these bars bake faster, slice easier, and travel better, making them ideal for gatherings or quick desserts. Don’t wait — put these on your to-bake list and enjoy a cozy treat tonight.

How to Make:

Quick Overview

This recipe is easy and forgiving: a pressed crumb crust bakes quickly, a simple whisked filling comes together in one bowl, and the bars bake until just set. Expect a creamy interior with a slight jiggle and a crisp-edged crust. Total time is about 15 minutes prep and 40 minutes to bake plus cooling — roughly an hour from start to finish.

Approximate time: Prep 15 minutes, Bake 35–40 minutes, Cool 30–60 minutes.

Ingredients

1 1/2 cups graham cracker crumbs (or crushed vanilla wafers), finely crushed
1/2 cup melted butter, warmed so it mixes easily
1/4 cup brown sugar, packed (for the crust)
2 cups mashed sweet potatoes (about 2 medium sweet potatoes), cooked and mashed until smooth
1/2 cup brown sugar, packed (for the filling)
2 eggs, at room temperature
1/2 cup evaporated milk
1 tsp vanilla extract
1 tsp cinnamon, ground
1/2 tsp nutmeg, ground
1/4 tsp salt
Whipped cream or marshmallow fluff (optional, for serving)
Chopped pecans (optional, for topping)

Directions

Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, letting the paper hang over two sides for easy removal. Lightly grease the pan if desired.
Make the crust: In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 1/2 cup melted butter, and 1/4 cup brown sugar. Mix until all crumbs are moistened and the mixture holds together when pressed.
Press the crust mixture firmly into the bottom of the prepared 8×8-inch pan, creating an even layer. Use the bottom of a measuring cup to compact the crust well.
Bake the crust for 10 minutes in the preheated oven. Remove and let it cool slightly while you prepare the filling.
Prepare the filling: In a large mixing bowl, whisk together 2 cups mashed sweet potatoes and 1/2 cup brown sugar until smooth. Add 2 eggs and whisk until incorporated.
Pour in 1/2 cup evaporated milk, 1 tsp vanilla extract, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp salt. Whisk until the filling is completely smooth and uniform in color.
Pour the sweet potato filling evenly over the pre-baked crust, smoothing the top with a spatula.
Bake for 35–40 minutes, or until the filling is set and the center no longer looks wet (it may have a slight wobble). To test, insert a knife near the center — it should come out mostly clean.
Remove from oven and let the bars cool completely in the pan on a wire rack. Chill in the refrigerator for at least 30 minutes to firm up if you prefer clean slices.
Add optional toppings: spread whipped cream or marshmallow fluff across the top, or sprinkle chopped pecans before slicing.
Lift the bars out using the parchment overhang and cut into squares. Serve and enjoy!

Sweet Potato Pie Bars

What to Serve With:

A dollop of lightly sweetened whipped cream or a swirl of marshmallow fluff for contrast.
Chopped roasted pecans or candied pecans for crunch.
A warm cup of coffee, spiced chai, or a glass of cold milk for a cozy pairing.
A fresh green salad with citrus vinaigrette if serving as part of a holiday spread to balance the sweetness.
Vanilla ice cream for an indulgent dessert plate.

Top Tips for Perfecting:

Use smooth mashed sweet potatoes: For a silky filling, peel, boil or roast your sweet potatoes until very tender, then mash and strain or press through a sieve if needed.
Swap crusts thoughtfully: Vanilla wafers give a sweeter crust; graham crackers are classic. Adjust the sugar in the filling if you prefer less sweetness.
Don’t overbake: Aim for a gentle jiggle in the center when you remove the bars — carryover heat will finish the set.
Flavor boosts: Add a splash of bourbon or a pinch of ginger for depth.
Avoid soggy crusts: Pre-bake the crust fully for 10 minutes and let it cool slightly before adding the filling.

Storing and Reheating Tips:

Refrigeration: Store leftover bars in an airtight container in the refrigerator for up to 4 days. They taste great chilled or at room temperature.
Freezing: Wrap individual bars tightly in plastic wrap and place in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge.
Reheating: Warm a bar in the microwave for 10–15 seconds if you like it slightly warm; avoid overheating to prevent drying out. For a crisper crust, reheat at 300°F (150°C) for 5–8 minutes.

FAQs

Can I use canned sweet potato instead of fresh?
Yes, you can use canned mashed sweet potatoes in a pinch. Choose plain sweet potatoes (not pie filling) and drain any excess liquid before measuring 2 cups.

Can I make these in a 9×9-inch pan instead?
You can, but the bars will be slightly thinner. Watch the baking time; they may finish a few minutes sooner.

Can I substitute evaporated milk with regular milk?
Yes, whole milk or half-and-half can be used, but evaporated milk gives a richer texture. If using regular milk, the texture will be a touch lighter.

How can I prevent the filling from cracking?
Avoid overbaking. Remove the bars when the filling still has a small jiggle in the center and let them cool gradually.

Are these safe to make ahead for a party?
Absolutely — make them a day ahead, chill, and add whipped cream or marshmallows right before serving for best presentation.

Conclusion

Sweet Potato Pie Bars are a delightful, easy-to-make dessert that captures all the cozy flavors of a classic pie with less fuss and better portability. They’re forgiving for beginners, budget-friendly, and endlessly tweakable with toppings like whipped cream or chopped pecans. If you’re looking for an approachable dessert that feels special, these bars deliver every time. For another great take on sweet potato baking inspiration, check out Sweet Potato Pie Bars – Handle the Heat (https://handletheheat.com/sweet-potato-pie-bars/). Give these a try, share them with family, and enjoy every comforting bite.