Sweet potato pie bars: Recipe

Sweet potato pie bars: are the dessert you never knew you absolutely needed in your life! Imagine everything you love about Southern sweet potato pie—silky filling, warm spices, buttery graham crust—transformed into an easy-to-slice, crowd-friendly bar. Whether you’re prepping dessert for a cozy fall gathering or just craving a little taste of nostalgia, these bars deliver pure comfort with every bite.

Ingredients You’ll Need

You’ll be amazed at how this short lineup of ingredients blends together to create such magic. Each one plays a special part, adding either warmth, richness, or that pop of color that makes these bars sing. Here’s what you’ll want to gather before you start:

• Graham cracker crumbs: These create the perfect crunchy base, soaking up all that dreamy filling without turning soggy.
• Brown sugar: Adds a deep caramel note that enhances both the crust and the pie filling itself.
• Unsalted butter, melted: Binds the crust while adding richness; using unsalted lets you control the flavor perfectly.
• Mashed sweet potatoes (cooked and cooled): The heart of sweet potato pie bars:, lending natural sweetness and a gorgeous golden hue.
• Granulated sugar: Balances the natural sweetness of the potatoes and ensures the bars set firmly.
• Evaporated milk: Brings creaminess and a silky texture to the filling—don’t substitute regular milk if you can help it!
• Large eggs: Help the filling set to that just-right, custardy consistency.
• Vanilla extract: Rounds out the flavors with a subtle aromatic warmth.
• Ground cinnamon, nutmeg, ginger: This spice trio is the secret to that unmistakable sweet potato pie flavor—don’t skip any of them!
• Salt: Just a pinch makes all the other flavors pop and keeps things from tasting flat.

How to Make Sweet potato pie bars:

Step 1: Prepare the Crust

Start by preheating your oven to 350°F (175°C). In a medium bowl, stir together the graham cracker crumbs and brown sugar until combined. Next, drizzle in that glorious melted butter, mixing until every crumb gleams. Press the mixture into the base of a greased 9×13-inch pan, using your fingertips or the bottom of a glass to make it even. Pop into the oven and bake for 8–10 minutes—just until it’s lightly golden and smells irresistibly toasty. Remove and set aside to cool while you make the filling.

Step 2: Make the Filling

In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Use a whisk or hand mixer to blend everything until the mixture is smooth, silky, and fragrant. Be sure to break up any little sweet potato lumps—this keeps your bars ultra creamy and luscious.

Step 3: Assemble the Bars

Pour the sweet potato filling over your slightly cooled crust, smoothing the top with a spatula to make sure it’s spread evenly into every corner. The gorgeous orange color will really start to shine at this stage! Tap the pan gently on the counter to release any air bubbles—no one wants hollow bars.

Step 4: Bake

Slide your pan back into the oven and bake for 30–35 minutes. You’re looking for the filling to puff up slightly and set—when a toothpick comes out clean or with just a few moist crumbs, your sweet potato pie bars: are ready. Resist the temptation to overbake, as this could dry out the filling!

Step 5: Cool and Serve

Patience is key. Let the bars cool fully in the pan on a wire rack, which will help them set up perfectly for slicing. Once completely cool, use a sharp knife to cut them into neat squares or rectangles. If you want to get fancy, dust with powdered sugar or crown each bar with a swirl of whipped cream right before serving.

How to Serve Sweet potato pie bars:

Garnishes

The classic move is a billow of homemade whipped cream—there’s nothing dreamier than a fluffy scoop melting over a chilled bar. You can sprinkle on some cinnamon or a light shower of powdered sugar for visual charm, or even toss a handful of toasted pecans on top for texture and a little Southern flair.

Side Dishes

Sweet potato pie bars: are wonderful alongside a hot mug of coffee or spiced chai. For a fall-themed dessert board, pair them with apple slices, toasted nuts, or fresh berries. They also shine when served solo after a hearty meal, letting their rich sweetness be the star of the show.

Creative Ways to Present

Try cutting the bars into bite-sized squares for a buffet or holiday cookie platter—think little two-bite wonders. Or serve them in cupcake liners for easy-to-grab, mess-free treats at parties. If you’re feeling festive, arrange sliced bars in a circular pattern on your favorite cake stand and top with mini fall leaf decorations for a beautiful centerpiece.

Make Ahead and Storage

Storing Leftovers

Once cooled, place any leftover sweet potato pie bars: in an airtight container. They’ll keep in the fridge for up to four days, making them an ideal prepare-ahead dessert. Stack with parchment paper between layers if you’re storing more than one layer to prevent sticking.

Freezing

For longer-term storage, wrap individual bars tightly in plastic and then foil, or place them in a freezer-safe container. They’ll keep well for up to three months. Thaw overnight in the fridge before serving for best texture.

Reheating

If you like your sweet potato pie bars: slightly warm, pop them in the microwave for 15–20 seconds or into a low oven for a few minutes. Just be sure not to overheat, or the crust could lose its delightful crispness.

FAQs

Can I use canned sweet potatoes instead of fresh?

Absolutely! Just make sure to drain them well and mash thoroughly before measuring. The flavor will still be delicious and saves prep time, though fresh-cooked sweet potatoes offer a bit more depth.

Why does my filling look lumpy?

Your sweet potato mash might have some chunks left. For super smooth filling, use a food processor or hand mixer to blitz everything silky before adding it to the crust.

Do I have to use a graham cracker crust?

Not at all! You can swap in gingersnaps for a spicy twist or even use a classic shortbread base for a more traditional pie vibe. Each base gives your sweet potato pie bars: a unique personality.

Can I make these dairy-free?

Yes! Use a dairy-free buttery spread in the crust and substitute full-fat coconut milk (shake well before measuring) in place of evaporated milk. The bars will still bake up creamy and rich.

What’s the best way to cut beautiful, clean squares?

Chill the bars thoroughly before cutting and wipe your knife with a damp towel between slices. This prevents crumbs and filling from sticking, so your sweet potato pie bars: will be picture-perfect for serving.

Final Thoughts

Give these sweet potato pie bars: a test run and you just might find yourself baking them for every gathering, potluck, and Tuesday night sweet tooth from here on out. They’re easy, nostalgic, and always make you look like a dessert superstar. Can’t wait to hear how much you love them!

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