These Sweet Potato Pie Bars give you all the cozy, spiced flavor of a Southern sweet potato pie without any dough rolling or awkward wedge slicing.
They come out of the pan in neat little squares that stack beautifully on a platter.
A buttery graham cracker crust holds a silky, cinnamon-kissed sweet potato filling.
A layer of toasted marshmallows on top adds a sticky, golden finish that people love.
I started making pie bars when I needed a dessert for a crowd and did not have the time to babysit three separate pies.
One 9×13 pan gives me 24 generous bars, which is a lot more sharing power than a single pie.
If you love the classic round version, my sweet potato pie is the place to start. These bars are my go-to whenever I am feeding a big group.
Below you will find everything you need, from roasting the sweet potatoes to broiling the marshmallows.
I have also packed in plenty of tips so your bars turn out creamy, sliceable, and beautifully golden every single time.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 1 hour 50 minutes |
| Total Time | 4 hours 15 minutes (includes 2 hours of chilling) |
| Servings | 24 bars |
| Difficulty Level | Easy |
Why You’ll Love This Sweet Potato Pie Bars
These bars deliver the flavor of a holiday pie in a format that is so much easier to serve.
They are also very forgiving, which makes them a great pick for busy baking days.
- Easy to slice and serve: You get clean, tidy squares instead of crumbly wedges that slide off the server.
- Perfect for a crowd: One 9×13 pan makes 24 bars, so there is plenty to go around.
- Make-ahead friendly: The bars need time to chill anyway, so you can bake them a day before your event.
- Classic pie flavor: Cinnamon, nutmeg, ginger, and vanilla give the filling that warm, familiar taste.
- No rolling required: The graham cracker crust comes together in one bowl and gets pressed right into the pan.
- Great texture in every bite: You get a crisp crust, a creamy filling, and a soft, toasty marshmallow layer.
- Simple ingredients: Most of what you need is already in your pantry, and the sweet potatoes are easy to find.
- Flexible topping: Skip the marshmallows for a more traditional pie finish and serve the bars with whipped cream instead.
You might also enjoy: Pecan Pie Bars Recipe
Ingredients
Everything here is easy to find at a regular grocery store, and the crust and filling share a few pantry staples.
The marshmallow topping is the same cozy finish I use on my sweet potato casserole with marshmallows.
- Crust: 2 cups graham cracker crumbs (about 16 full sheets)
- Crust: 1/4 cup granulated sugar
- Crust: 1/2 teaspoon ground cinnamon
- Crust: 1/4 teaspoon salt
- Crust: 1/2 cup (8 tablespoons) unsalted butter, melted
- Filling: 3 cups mashed sweet potato (from about 3 medium sweet potatoes, roughly 2 1/4 pounds)
- Filling: 3/4 cup packed light brown sugar
- Filling: 6 tablespoons unsalted butter, melted
- Filling: 3 large eggs, at room temperature
- Filling: 3/4 cup half-and-half
- Filling: 1 tablespoon pure vanilla extract
- Filling: 1 1/2 teaspoons ground cinnamon
- Filling: 1/2 teaspoon freshly grated whole nutmeg
- Filling: 1/4 teaspoon ground ginger
- Filling: 1/2 teaspoon salt
- Topping: 3 cups miniature marshmallows
Kitchen Equipment Needed
You do not need anything fancy to make these bars. A few basic tools and one good baking dish will get you there.
- 9×13-inch baking dish
- Parchment paper for lining the pan
- Food processor for smoothing the sweet potatoes (optional but helpful)
- Potato masher
- Hand mixer
- Microplane grater for fresh nutmeg
- Cooling rack
- Kitchen torch (optional, for toasting the marshmallows)
- Rimmed baking sheet
- Mixing bowls, measuring cups and spoons, and a rubber spatula
- Sharp chef’s knife
Read Also: Pumpkin Cheesecake Bars Recipe
Recommended Products for This Recipe
These are my personal recommendations, based on years of baking bars and pies in my own kitchen.
If you would rather make your own crumbs from scratch, my graham cracker crust walks you through it step by step.
1. Pyrex 9×13 Glass Baking Dish
A glass dish heats gently and evenly, so the crust bakes up crisp without the edges of the filling getting too dark.
You can also see the bottom of the crust through the glass, which takes the guesswork out of doneness. It goes from oven to fridge with no trouble at all.
2. Cuisinart 14-Cup Food Processor
This is the tool I reach for when I want a perfectly smooth sweet potato filling with no stringy bits.
A quick pulse turns roasted sweet potato into velvet, and it also crushes graham crackers into fine crumbs in seconds. It saves time and gives the bars that silky texture.
3. Nielsen-Massey Pure Vanilla Extract
Vanilla is a supporting player in this filling, but a rich, high-quality extract really rounds out the sweet potato and warm spices.
I notice the difference in the aroma the moment the bars come out of the oven.
A little goes a long way, so a bottle lasts through plenty of baking.
4. Microplane Premium Classic Zester Grater
Freshly grated nutmeg tastes brighter and warmer than the pre-ground kind, and this grater makes it effortless.
A few quick strokes over a whole nutmeg is all it takes. It is also handy for citrus zest in other desserts.
5. Butane Kitchen Torch
If you like a deeply toasted, campfire-style marshmallow topping, a small kitchen torch gives you total control.
You can brown each bar exactly how you like it without heating up the whole oven. It is a fun tool for guests to watch in action, too.
Step-by-Step Instructions: How to Make Sweet Potato Pie Bars
Step 1: Roast the Sweet Potatoes
- Preheat your oven to 400°F and line a rimmed baking sheet with foil or parchment paper to catch any sticky drips.
- Scrub 3 medium sweet potatoes (about 2 1/4 pounds total) under cool water and pat them dry.
- Poke each sweet potato 6 to 8 times with a fork so steam can escape while they roast.
- Place the sweet potatoes on the prepared baking sheet and roast for 50 to 60 minutes, until the skins are wrinkled and a knife slides in with no resistance.
- Let the sweet potatoes cool for about 15 minutes, until they are comfortable to handle.
- Cut each sweet potato in half, scoop the soft flesh into a large bowl, and discard the skins.
- Mash with a potato masher until mostly smooth. For an extra silky texture, pulse the flesh in a food processor for 30 seconds to remove any stringy fibers.
- Measure out 3 cups of mashed sweet potato and set it aside to cool while you prepare the pan and crust.
Step 2: Prepare the Pan
- Reduce the oven temperature to 350°F and place a rack in the center of the oven.
- Lightly grease a 9×13-inch baking dish with butter or nonstick cooking spray.
- Line the dish with a sheet of parchment paper, leaving a 2-inch overhang on the two long sides to act as handles later.
- Press the parchment into the corners so it sits flat against the bottom and sides.
Step 3: Make and Bake the Graham Cracker Crust
- In a medium bowl, stir together 2 cups graham cracker crumbs, 1/4 cup granulated sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt.
- Pour in 1/2 cup melted butter and stir with a fork until every crumb is moistened and the mixture looks like wet sand.
- Squeeze a small handful. It should hold together when pressed, and if it falls apart, stir in another tablespoon of melted butter.
- Pour the crumbs into the prepared baking dish and spread them into an even layer.
- Press the crumbs down firmly, using the flat bottom of a measuring cup or a drinking glass, so the crust is compact and level.
- Bake the crust for 10 minutes, until it smells toasty and looks set.
- Set the dish on a cooling rack while you make the filling. Leave the oven on at 350°F.
Step 4: Mix the Sweet Potato Filling
- In a large bowl, combine the 3 cups of mashed sweet potato, 3/4 cup packed brown sugar, and 6 tablespoons melted butter.
- Beat with a hand mixer on medium speed for 1 to 2 minutes, until the mixture looks smooth and glossy.
- Add the 3 eggs one at a time, beating for about 20 seconds after each one until it disappears into the batter.
- Pour in the 3/4 cup half-and-half and 1 tablespoon vanilla extract, then mix on low speed until combined.
- Add 1 1/2 teaspoons cinnamon, 1/2 teaspoon freshly grated nutmeg, 1/4 teaspoon ginger, and 1/2 teaspoon salt.
- Mix until the filling is completely smooth, pausing once or twice to scrape down the sides of the bowl with a rubber spatula.
- Check the texture. The filling should be thick but pourable, similar to pumpkin pie filling, and the spices should smell warm and balanced.
Step 5: Bake the Bars
- Pour the filling over the warm crust and use a spatula to spread it all the way into the corners.
- Smooth the top so it is level, then tap the pan gently on the counter 3 or 4 times to release trapped air bubbles.
- Bake at 350°F for 35 to 40 minutes, until the edges are set and the center jiggles just slightly when you nudge the pan.
- Take the bars out while the very center still has a gentle wobble, since it will keep setting as it cools.
- Place the pan on a cooling rack and let it cool at room temperature for 1 hour.
Step 6: Chill the Bars
- Cover the pan loosely with plastic wrap or foil once it is no longer warm to the touch.
- Refrigerate for at least 2 hours, or overnight if you are making these ahead.
- Do not skip this step, because a well-chilled filling is what gives you clean, sharp edges when you slice.
Step 7: Slice, Top with Marshmallows, and Broil
- Move an oven rack to the upper third of the oven, about 6 inches from the broiler, and turn the broiler to high.
- Grab the parchment handles and lift the chilled slab out of the pan onto a cutting board.
- Cut into 24 bars by making 3 cuts lengthwise and 5 cuts crosswise, wiping your knife clean between cuts.
- Arrange the bars on a parchment-lined baking sheet, leaving about 1/2 inch between each one.
- Scatter the 3 cups of miniature marshmallows over the bars in a single, snug layer.
- Broil for 1 to 2 minutes, watching the entire time, until the marshmallows are puffed and golden brown. Marshmallows go from perfect to burnt very quickly.
- Prefer a torch? Toast the marshmallows one bar at a time, moving the flame in slow circles until they are evenly browned.
- Let the bars sit for 5 minutes so the marshmallows set slightly, then serve.
For a classic round version to serve alongside these bars, try: Southern Sweet Potato Pie Recipe
Tips for The Best Sweet Potato Pie Bars
A few small habits make the difference between good bars and bakery-style bars.
These are the ones I rely on every single time.
- Roast instead of boiling: Roasting concentrates the natural sweetness, while boiling adds water and can leave the filling loose.
- Smooth out the fibers: A quick pulse in a food processor, or pressing the mash through a sieve, gives you a silky filling.
- Cool the mash first: Hot sweet potato can start to cook the eggs, which leads to a slightly grainy texture.
- Use room temperature eggs: They blend in more evenly and help the filling bake smoothly.
- Press the crust firmly: A tightly packed crust holds together when you slice and lift the bars.
- Do not overbake: Overbaked filling can crack and turn dry, so pull the pan when the center still jiggles slightly.
- Chill completely: Cold bars slice cleanly, and a warm knife dipped in hot water and wiped dry makes each cut even neater.
- Guard the broiler: Stay right at the oven door, because marshmallows can burn in seconds.
Read Also: Sweet Potato Pie With Condensed Milk
Serving Suggestions
These bars are wonderful on their own, but a few simple pairings turn them into a full dessert spread.
I like to set them out on a big platter so guests can grab one and go.
- Serve them chilled or at room temperature with a dollop of lightly sweetened whipped cream.
- Add a scoop of vanilla ice cream on the side for a warm-meets-cold contrast.
- Drizzle each bar with warm caramel sauce and sprinkle on a few candied pecans.
- Pair them with a hot cup of coffee, chai, or spiced tea after dinner.
- Dust the platter with a little cinnamon for a pretty, bakery-style finish.
- Set them out on a dessert board next to other bars, cookies, and fresh fruit.
For a full holiday dessert table, browse my quick and easy Thanksgiving desserts and mix a few favorites in with these bars.
Variations of Sweet Potato Pie Bars
The classic version is hard to beat, but these bars are easy to customize.
Here are a few swaps I have enjoyed.
- Pecan streusel topping: Skip the marshmallows and top the baked bars with a mix of chopped pecans, brown sugar, flour, and butter, then bake 10 more minutes.
- Gingersnap crust: Swap the graham crumbs for crushed gingersnaps for a spicier, snappier base.
- Biscoff crust: Use crushed Biscoff cookies for a caramelized, cookie-butter flavor.
- Maple version: Replace 2 tablespoons of the brown sugar with pure maple syrup for a deeper, autumn flavor.
- Bourbon kick: Stir 1 tablespoon of bourbon into the filling along with the vanilla.
- Cream cheese swirl: Beat 4 ounces of softened cream cheese with 2 tablespoons sugar and swirl it over the filling before baking.
- Dairy-free bars: Use coconut cream in place of the half-and-half and a plant-based butter.
- Gluten-free bars: Choose gluten-free graham crackers and double-check the label on your other ingredients.
Another favorite: Sweet Potato Pecan Pie Recipe
Storage and Reheating
These bars keep well, which is one reason I love them for entertaining.
The trick is to store them without the marshmallows if you plan to keep them for more than a day.
- Room temperature: Leave the bars out for no more than 2 hours, since the filling contains eggs and dairy.
- Refrigerator: Store the untopped bars in an airtight container for up to 4 days, with parchment between layers.
- Marshmallow-topped bars: These are best the day they are made, as the marshmallows soften and turn sticky in the fridge.
- Freezer: Freeze the untopped bars in a single layer until firm, then wrap tightly and store for up to 2 months.
- Thawing: Move the frozen bars to the fridge overnight before topping and serving.
- Reheating: Warm a single bar in the microwave for 10 to 15 seconds, or serve them chilled straight from the fridge.
- Refreshing the topping: Add fresh marshmallows and broil again right before serving.
These keep beautifully in the fridge, much like my caramel apple cheesecake bars, so both are great make-ahead options.
Nutritional Facts
The numbers below are estimates for one bar when the pan is cut into 24 pieces.
They will shift a little depending on the brands you use, so think of them as a helpful guide.
- Calories: about 200
- Total fat: 8 g
- Saturated fat: 4.5 g
- Total carbohydrates: 30 g
- Sugars: 17 g
- Fiber: 1 g
- Protein: 2 g
- Sodium: 150 mg
Read Also: Mini Sweet Potato Pies Recipe
Health Benefits of Key Ingredients
These bars are a treat, but the star ingredient brings some real nutritional value to the table. Sweet potatoes and warm spices are more than just flavor.
- Sweet potatoes: They are rich in beta-carotene, which the body converts into vitamin A, and they also provide fiber, potassium, and vitamin C.
- Cinnamon: This warming spice adds flavor with no extra sugar, and it has long been valued in traditional cooking.
- Eggs: They add protein and choline to the filling while helping it set into a creamy custard.
- Nutmeg and ginger: Both spices bring depth to the flavor, so you can enjoy a rich dessert without needing extra sweetener.
- Graham crackers: They form a lightly sweet base that keeps the crust simple and easy to work with.
For another cozy way to enjoy them, try my butternut squash and sweet potato soup.
FAQs About Sweet Potato Pie Bars
1. Can I use canned sweet potato puree instead of fresh sweet potatoes?
Yes, you can. You will need about two 15-ounce cans of plain sweet potato puree to equal 3 cups.
Look for plain puree rather than candied yams packed in syrup, since the syrup will make the bars too sweet and too loose.
2. Why did my sweet potato pie bars crack on top?
Cracking usually means the bars were overbaked or cooled too quickly.
Pull the pan while the center still jiggles slightly and let it cool gradually on the counter.
Even if a few small cracks appear, the marshmallow topping will hide them beautifully.
3. Can I make sweet potato pie bars ahead of time?
Absolutely, and I actually recommend it. Bake and chill the bars up to 2 days ahead, then slice, top with marshmallows, and broil just before serving.
This keeps the crust crisp and the topping fresh and fluffy.
4. Can I freeze sweet potato pie bars?
Yes, they freeze well when you leave off the marshmallows. Wrap the bars tightly and freeze for up to 2 months.
Thaw them in the fridge overnight, then add the marshmallows and broil right before serving.
5. Can I make these bars dairy-free or gluten-free?
You can adapt them for both. Use coconut cream and plant-based butter for a dairy-free version, and swap in gluten-free graham crackers for a gluten-free crust.
Check the labels on your marshmallows and vanilla to make sure they fit your dietary needs.
For a dairy-free option, try: Vegan Sweet Potato Pie Recipe
Sweet Potato Pie Bars
Ingredients
- 2 cups graham cracker crumbs about 16 full sheets
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter 8 tablespoons, melted
- 3 cups mashed sweet potato from about 3 medium sweet potatoes, roughly 2 1/4 pounds
- 3/4 cup light brown sugar packed
- 6 tablespoons unsalted butter melted
- 3 large eggs at room temperature
- 3/4 cup half-and-half
- 1 tablespoon pure vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon freshly grated whole nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 3 cups miniature marshmallows
Equipment
- 9×13-inch baking dish
- Parchment paper for lining the pan
- Food processor optional but helpful, for smoothing the sweet potatoes
- Potato masher
- Hand mixer
- Microplane grater for fresh nutmeg
- Cooling rack
- Kitchen torch optional, for toasting the marshmallows
- Rimmed baking sheet
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Sharp chef’s knife
Method
- Preheat oven to 400°F and line a rimmed baking sheet with foil or parchment. Scrub 3 medium sweet potatoes and poke each 6 to 8 times with a fork.
- Roast sweet potatoes for 50 to 60 minutes until skins are wrinkled and a knife slides in with no resistance. Cool 15 minutes, then scoop flesh into a bowl and mash until mostly smooth.
- Reduce oven to 350°F. Grease a 9×13-inch baking dish and line with parchment paper, leaving a 2-inch overhang on the long sides.
- Stir together graham cracker crumbs, sugar, cinnamon, and salt. Pour in melted butter and mix until every crumb is moistened and the mixture holds together when squeezed.
- Press crumbs firmly into the prepared pan using the flat bottom of a measuring cup. Bake for 10 minutes until toasty and set, then cool on a rack while keeping the oven at 350°F.
- Beat mashed sweet potato, brown sugar, and melted butter with a hand mixer for 1 to 2 minutes until smooth and glossy. Add eggs one at a time, beating about 20 seconds after each.
- Mix in half-and-half and vanilla on low speed. Add cinnamon, nutmeg, ginger, and salt, then mix until completely smooth, scraping down the bowl as needed.
- Pour filling over the warm crust and spread into the corners. Tap the pan on the counter 3 or 4 times to release air bubbles.
- Bake at 350°F for 35 to 40 minutes until edges are set and the center jiggles just slightly. Cool at room temperature for 1 hour.
- Cover loosely and refrigerate for at least 2 hours or overnight. Chilled bars slice cleanly into neat squares.
- Move an oven rack to the upper third and turn broiler to high. Lift the chilled slab out using parchment handles and cut into 24 bars (3 lengthwise and 5 crosswise cuts).
- Arrange bars on a parchment-lined baking sheet and scatter marshmallows over them in a single snug layer. Broil for 1 to 2 minutes, watching constantly, until puffed and golden brown.
- Let bars sit for 5 minutes so marshmallows set slightly, then serve. Alternatively, toast marshmallows one bar at a time with a kitchen torch.
Nutrition
Notes
- Roast instead of boiling: Roasting concentrates the natural sweetness, while boiling adds water and can leave the filling loose.
- Smooth out the fibers: A quick pulse in a food processor, or pressing the mash through a sieve, gives you a silky filling.
- Cool the mash first: Hot sweet potato can start to cook the eggs, which leads to a slightly grainy texture.
- Use room temperature eggs: They blend in more evenly and help the filling bake smoothly.
- Press the crust firmly: A tightly packed crust holds together when you slice and lift the bars.
- Do not overbake: Overbaked filling can crack and turn dry, so pull the pan when the center still jiggles slightly.
- Chill completely: Cold bars slice cleanly, and a warm knife dipped in hot water and wiped dry makes each cut even neater.
- Guard the broiler: Stay right at the oven door, because marshmallows can burn in seconds.
- Make-ahead: Bake and chill the bars up to 2 days ahead, then slice, top with marshmallows, and broil just before serving.
- Storage: Store untopped bars in an airtight container in the refrigerator for up to 4 days. Freeze untopped bars for up to 2 months.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
These Sweet Potato Pie Bars are the kind of dessert that disappears from the platter before you have even finished cleaning the kitchen.
They bring all the comfort of a Southern classic in a shape that is simple to bake, simple to slice, and simple to share.
Roast those sweet potatoes, press that buttery crust into the pan, and let the marshmallows toast until golden. I promise the whole house will smell amazing.
If you give these Sweet Potato Pie Bars a try, leave a comment below and tell me how they turned out.
I would also love it if you shared the recipe with a friend who is looking for an easy crowd-pleasing dessert.
Recommended:
- Pumpkin Chocolate Chip Bars
- Cranberry Crumble Bars
- Pumpkin Cheesecake Brownies Recipe
- Sweet Potato Casserole Recipe
- Sweet Potato Pie Overnight Oats
