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

If you’re a fan of sweet potato pie, you’re going to love these Sweet Potato Pie Bars. They combine the rich, comforting flavors of a traditional pie with the convenience of a portable bar. Perfect for fall gatherings or whenever you’re craving something sweet, these bars feature a buttery graham cracker crust, a creamy sweet potato filling, and a luscious marshmallow topping.

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 to 350°F (175°C). Line an 8×8-inch baking pan with foil, leaving an overhang for easy removal.
2. Place the graham crackers, sugar, and salt in the bowl of a food processor. Pulse until the mixture is finely ground.
3. Add the melted butter and pulse until the mixture is moistened and crumbly.
4. Press the graham cracker mixture evenly into the bottom of the prepared baking pan.
5. Bake for 10 minutes. Remove from the oven and let cool completely on a wire rack. Keep the oven at 350°F.

For the Filling:

1. In a large mixing bowl, combine the sweet potato puree, granulated sugar, eggs, bourbon (or vanilla), salt, cinnamon, ginger, clove, whole milk, and heavy cream.
2. Use an electric mixer to beat the ingredients until smooth and well combined.
3. Pour the sweet potato mixture over the cooled graham cracker crust.
4. Bake for 40 minutes, or until the filling is set but still slightly wobbly in the middle.
5. Allow the bars to cool to room temperature.

For the Marshmallow Topping:

1. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium speed until soft peaks form.
2. Meanwhile, in a small heavy-bottomed saucepan, combine the sugar, corn syrup, water, and salt over medium-high heat. Bring the mixture to a boil and cook until a candy thermometer registers 240°F (115°C).
3. With the mixer running on low speed, slowly drizzle the hot syrup into the egg whites. Be careful not to pour too quickly, as this could cook the eggs.
4. Increase the mixer speed to medium-high and continue beating until the mixture is thick, glossy, and resembles marshmallow fluff, about 7 minutes.
5. Add the vanilla extract and beat until just combined.

To Assemble:

1. Spread the marshmallow topping evenly over the cooled sweet potato filling.
2. Use a kitchen torch to gently toast the marshmallow topping until lightly golden. Alternatively, place the pan under the broiler for about 1 minute, watching closely to avoid burning.
3. Refrigerate the bars for at least 1 hour before cutting into squares.
4. Serve and enjoy! The bars can be stored in an airtight container in the refrigerator for up to 5 days, though they’re best enjoyed soon after making.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Servings: 16 bars
• Calories per Serving: 285 kcal

These Sweet Potato Pie Bars are the perfect treat to share at your next gathering or to enjoy as a cozy dessert at home. The combination of the rich sweet potato filling and the fluffy marshmallow topping will have everyone asking for seconds. Give them a try and let me know how they turn out!

Sweet Potato Pie Bars

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• Author: Dulcia
• Total Time: 1 hour 10 minutes
• Yield: 16 1x

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Ingredients

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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

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Instructions

For the crust:

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

In a large bowl, use an electric mixer to beat all the sweet potato filling ingredients until well combined. Pour over the graham cracker crust and bake for 40 minutes, or until set but still slightly wobbly in the middle. Let cool to room temperature.
For the marshmallow topping:

In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar until soft peaks form.

Meanwhile, in a small heavy-bottomed saucepan set over medium-high heat, combine the sugar, corn syrup, water, and salt. Bring the mixture to a boil and continue to cook until a candy thermometer registers exactly 240°F. Immediately remove from heat. Turn the mixture on low speed and carefully and gradually drizzle the syrup into the egg whites. Increase speed to medium-high and beat until the mixture is thick and glossy and looks like marshmallow fluff, about 7 minutes longer. Add in the vanilla and beat until combined.

Spread the marshmallow topping evenly over the sweet potato layer. Use a kitchen torch to gently torch the marshmallow layer until lightly golden. Alternatively, place the pan under the broiler and broil for 1 minute, or until lightly golden. Don’t step away – the broiler can go from toasted to burnt FAST!

Refrigerate the pan for at least 1 hour before cutting into squares and serving. The squares can be stored in an airtight container in the refrigerator for up to 5 days, though they are best served soon after the marshmallow is made.

• Prep Time: 20 minutes
• Cook Time: 50 minutes

Nutrition

• Calories: 285 Kcal