Sweet Potato Pie Bars
Creamy, comforting, and just sweet enough, these Sweet Potato Pie Bars are a fast route to dessert bliss.
Servings: 9 servings
Equipment
- 8x8-inch Baking Pan
- Mixing Bowl
- Whisk
- Spatula
Ingredients
Crust 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
Filling Ingredients
- 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
Optional Toppings
- Whipped cream (optional, for serving)
- Marshmallow fluff (optional, for serving)
- Chopped pecans (optional, for topping)
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8-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 graham cracker crumbs, melted butter, and 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 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 mashed sweet potatoes and brown sugar until smooth. Add eggs and whisk until incorporated.
- Pour in evaporated milk, vanilla extract, cinnamon, nutmeg, and 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. 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!
Notes
Store leftover bars in an airtight container in the refrigerator for up to 4 days. They taste great chilled or at room temperature.