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Sweet Potato Pie Bars Recipe

Sweet Potato Pie Bars

iamwinfred
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. A buttery graham cracker crust holds a silky, cinnamon-kissed sweet potato filling, and a layer of toasted marshmallows on top adds a sticky, golden finish that people love. One 9x13 pan gives you 24 generous bars, making them perfect for a crowd.
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Prep Time 25 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 15 minutes
Course Dessert
Cuisine American
Servings 24 bars
Calories 200 kcal

Equipment

  • 9x13-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

Ingredients
  

For the Crust

  • 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

For the Filling

  • 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

For the Topping

  • 3 cups miniature marshmallows

Instructions
 

  • 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 9x13-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.

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.

Nutrition

Serving: 1BarCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 4.5gSodium: 150mgFiber: 1gSugar: 17g
Keyword easy pie bars, holiday dessert bars, marshmallow topping, sweet potato dessert, sweet potato pie bars
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