Sweet Potato Pie Bars: A Delicious Twist on a Classic Dessert

If you’re looking for a dessert that combines the comforting flavors of sweet potato pie with a fun, shareable format, these Sweet Potato Pie Bars are just the ticket! With a buttery graham cracker crust, a creamy sweet potato filling, and a fluffy marshmallow topping, these bars are perfect for any occasion. Plus, they’re easy to make and will surely impress your family and friends.

Ingredients

Crust

• 18 full graham crackers
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 12 tablespoons unsalted butter, melted

Filling

• 2 cups (16 ounces) sweet potato puree
• 1/4 cup granulated sugar
• 3 large eggs
• 1 tablespoon bourbon (or 1 teaspoon vanilla)
• 1 teaspoon fine salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground clove
• 1 1/2 cups whole milk
• 1/2 cup heavy cream

Topping

• 2 large egg whites
• 1/4 teaspoon cream of tartar
• 3/4 cup granulated sugar
• 1/2 cup light corn syrup
• 1/4 cup water
• 1/4 teaspoon salt
• 1 1/2 teaspoons vanilla extract

Directions

For the Crust

1. Preheat the Oven: Preheat your oven to 350°F. Line an 8×8-inch baking pan with foil.
2. Prepare the Crust: Place the graham crackers, sugar, and salt in the bowl of a food processor. Pulse until finely ground. Add the melted butter and pulse until the mixture is moistened.
3. Bake the Crust: Press the mixture into the bottom of the prepared baking pan. Bake for 10 minutes. Remove from the oven and let cool completely. Keep the oven at 350°F.

For the Filling

1. Mix the Filling: In a large bowl, use an electric mixer to beat all the sweet potato filling ingredients until well combined.
2. Bake the Filling: Pour the filling over the cooled graham cracker crust. Bake for 40 minutes, or until set but still slightly wobbly in the middle. Let cool to room temperature.

For the Marshmallow Topping

1. Prepare the Egg Whites: In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar until soft peaks form.
2. Cook the Syrup: Meanwhile, in a small heavy-bottomed saucepan set over medium-high heat, combine the sugar, corn syrup, water, and salt. Bring to a boil and continue cooking until a candy thermometer registers exactly 240°F. Immediately remove from heat.
3. Combine: Turn the mixer on low speed and carefully and gradually drizzle the hot syrup into the egg whites. Increase speed to medium-high and beat until the mixture is thick and glossy, about 7 minutes. Add vanilla and beat until combined.
4. Add the Topping: Spread the marshmallow topping evenly over the sweet potato layer. Use a kitchen torch to lightly toast the marshmallow until golden. Alternatively, place under the broiler for 1 minute, watching closely to prevent burning.

Final Steps

1. Cool and Cut: Refrigerate the pan for at least 1 hour before cutting into squares.
2. Serve and Store: The squares can be stored in an airtight container in the refrigerator for up to 5 days. They are best served soon after the marshmallow topping is made.

Prep Time

• 20 minutes

Cooking Time

• 50 minutes

Total Time

• 1 hour 10 minutes

Nutrition

• Calories: 285 kcal per serving
• Servings: 16

These Sweet Potato Pie Bars offer a delightful combination of flavors and textures. The graham cracker crust is buttery and crisp, the sweet potato filling is rich and creamy, and the marshmallow topping adds a light, fluffy finish. They’re perfect for holiday gatherings, potlucks, or simply as a special treat for yourself. Enjoy!

Print