Name: Sweet Potato Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 cups Mashed Sweet Potatoes (Cooked and cooled to room temperature); 1 cup Brown Sugar (Packed); 1/2 cup Butter (Softened to room temperature); 2 large Eggs (Room temperature); 1 teaspoon Vanilla Extract; 1 teaspoon Ground Cinnamon; 1/2 teaspoon Ground Nutmeg; 1 cup All-Purpose Flour (Spoon and leveled); 1 teaspoon Baking Powder; 1/4 teaspoon Salt

Jump to Recipe

Creamy, warmly spiced, and perfectly portable — these Sweet Potato Bars are the kind of dessert that feels like a hug on a plate. With a tender, cake-like crumb and that cozy sweet potato flavor, they’re comfort baking made simple. Fun fact: sweet potatoes were once thought to be aphrodisiacs in some cultures — so maybe these bars are more than just dessert; they’re mood-lifters too.

This recipe stands out because it’s straightforward, quick to prep, and uses pantry-friendly ingredients. It’s family-friendly — kids love the mild sweetness and adults appreciate the nostalgic flavors. If you enjoy other sweet potato treats, you might also like this slow cooker take on marshmallow-topped sweet potatoes, a cozy alternative for holidays or weeknights: Crockpot Sweet Potatoes with Marshmallows. Ready to bake something delightful? Let’s get started — these bars come together faster than you’d think and disappear even faster.

What is Sweet Potato Bars?

What’s in a name? Sweet Potato Bars are basically a cross between a dense, moist cake and a portable dessert square — think cozy sweet potato pie in bar form. Why “bars”? Because they’re cut into easy-to-grab squares ready for picnics, lunchboxes, or a quick sweet bite with coffee. Curious where the name came from — did someone simply run out of forks? Maybe. And who can resist the old line “the way to a man’s heart is through his stomach.” Could these bars be the shortcut? Try them and see. Bake a batch, bring them to a gathering, and enjoy the compliments — then decide what to call them yourself.

Why You’ll Love This

Comforting, rich sweet potato flavor: The main highlight is the velvety mashed sweet potatoes folded into a lightly spiced batter. Each bite is soft, aromatic, and satisfying — the cinnamon and nutmeg bring warmth that pairs beautifully with brown sugar and butter.
Economical and pantry-friendly: Making these at home costs far less than bakery bars and uses common ingredients you probably already have on hand. Sweet potatoes are seasonal and affordable, giving you big flavor for little money.
Topping and serving versatility: Enjoy them plain, dusted with powdered sugar, or topped with a simple glaze or whipped cream for special occasions. Compared to my mom’s classic sweet potato pie, which is more custard-like and served with a fork, these bars are portable and easier for casual get-togethers: My Mom’s Sweet Potato Pie.

Give them a try — they’re comforting, quick, and a crowd-pleaser.

How to Make

Quick Overview

This recipe is easy because it uses mashed sweet potatoes already cooked and mashed, a simple mix-and-fold method, and one pan for baking. The texture is moist and cake-like with a tender crumb. The standout element is the creamy sweet potato base combined with warm spices for a rich, autumnal flavor. Prep time is about 15 minutes if your sweet potatoes are ready, bake time 25–30 minutes, total around 40–50 minutes.

Ingredients

2 cups mashed sweet potatoes, cooked and mashed, cooled to room temperature
1 cup brown sugar, packed
1/2 cup butter, softened to room temperature
2 eggs, large, room temperature
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup all-purpose flour, spooned and leveled
1 teaspoon baking powder
1/4 teaspoon salt

Directions

Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan with butter or nonstick spray, lining with parchment if you like for easy removal.
In a large bowl, combine the 2 cups mashed sweet potatoes, 1 cup brown sugar, and 1/2 cup softened butter. Use a sturdy spoon or electric mixer on low to beat until smooth and evenly combined. This creates your creamy base.
Beat in the 2 eggs and 1 teaspoon vanilla extract until fully incorporated. Scrape the bowl as needed to keep everything mixed evenly.
In another bowl, whisk together 1 cup all-purpose flour, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1 teaspoon baking powder, and 1/4 teaspoon salt. This ensures even spice distribution.
Gradually add the dry ingredients to the sweet potato mixture, mixing gently until just combined. Avoid overmixing — stop when there are no visible streaks of flour.
Spread the batter evenly in the greased baking pan, smoothing the top with a spatula. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove from the oven and allow to cool completely in the pan on a wire rack before cutting into bars. Cooling helps the bars set and slice neatly.

Sweet Potato Bars

What to Serve With

Serve these Sweet Potato Bars with:

A dollop of whipped cream or a drizzle of maple glaze for a sweeter treat.
A scoop of vanilla ice cream for warm-and-cold contrast.
A side of tangy Greek yogurt mixed with a bit of honey to balance sweetness.
For a savory-sweet meal, pair bars with roast turkey or pork and a crisp green salad.
Drinks: hot coffee, spiced chai, or a glass of cold milk are perfect companions.

Top Tips for Perfecting

Use fully cooled, well-mashed sweet potatoes so the batter mixes smoothly and doesn’t become watery.
For extra richness, replace 2 tablespoons of butter with the same amount of brown butter.
If you like a bit denser texture, reduce the baking powder to 3/4 teaspoon. For a lighter bar, keep it at 1 teaspoon.
Don’t overmix once the flour is added — overworking gluten can make bars tough.
Add-ins: fold in 1/2 cup chopped pecans or 1/2 cup chocolate chips for variation.
If your sweet potatoes are very sweet, reduce brown sugar to 3/4 cup to balance sweetness.

Storing and Reheating Tips

Refrigeration: Store bars in an airtight container in the refrigerator for up to 4 days. They stay moist and flavorful when chilled.
Freezing: Wrap cooled bars individually in plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before serving.
Reheating: Warm a single bar in the microwave for 12–20 seconds, or reheat several in a 325°F (160°C) oven for 8–10 minutes until warmed through. If frozen, thaw first for best texture.

FAQs

Can I use canned sweet potato puree instead of fresh mashed sweet potatoes?
Yes. Use two cups of well-drained canned sweet potato puree. Fresh mashed often has better texture, but canned works in a pinch.

Can I make these gluten-free?
Absolutely. Substitute a 1-to-1 gluten-free flour blend for the all-purpose flour and ensure your baking powder is gluten-free.

Can I reduce the sugar for a less sweet bar?
Yes. Reduce the brown sugar to 3/4 cup or even 1/2 cup depending on your taste and the sweetness of your sweet potatoes.

How do I prevent the bars from sticking to the pan?
Line the pan with parchment paper leaving an overhang on two sides. Grease the paper lightly; this makes removing bars effortless.

Can I double the recipe for a larger pan?
Yes. Double the ingredients and bake in a 9×13-inch pan. Check for doneness at 30–35 minutes; baking time may vary slightly.

Conclusion

These Sweet Potato Bars are a simple, comforting dessert that’s easy enough for weeknights and special enough for guests. They combine creamy sweet potato flavor, warm spices, and tender texture in a portable format that everyone will love. If you’re curious to explore another take on sweet potato bars with a pie-like flair, check out this inspired version: Sweet Potato Pie Bars – Handle the Heat. Give this recipe a try, share a batch, and enjoy the smiles that follow.