Sweet Potato Pie Bars are a delicious twist on the classic Southern dessert. These creamy, spiced bars feature a buttery crust, a rich sweet potato filling, and optional whipped cream or streusel topping for added indulgence. Perfect for holiday gatherings, potlucks, or anytime you crave the comforting flavors of sweet potato pie in an easy-to-serve bar form.
Why You’ll Love This Recipe
- Perfect for Sharing: Easier to slice and serve than traditional pie.
- Comforting Flavors: Warm spices and sweet potato combine for a classic dessert taste.
- Customizable: Add toppings like streusel, whipped cream, or pecans to make it your own.
- Make-Ahead Friendly: Perfect for prepping in advance of holiday feasts or events.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
- All-purpose flour
- Granulated sugar
- Salt
- Unsalted butter, cold and cubed
For the Filling:
- Sweet potatoes, cooked and mashed
- Brown sugar
- Granulated sugar
- Heavy cream or evaporated milk
- Eggs
- Vanilla extract
- Ground cinnamon
- Ground nutmeg
- Ground ginger
- Salt
Optional Topping:
- Whipped cream
- Streusel topping (butter, flour, brown sugar, and chopped pecans)
Directions
Prepare the Crust:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan or line it with parchment paper.
- Mix the Crust Ingredients: In a food processor or bowl, combine flour, sugar, and salt. Add cold butter and pulse or cut in with a pastry cutter until the mixture resembles coarse crumbs.
- Press into Pan: Press the crust mixture evenly into the bottom of the prepared pan.
- Bake: Bake the crust for 12-15 minutes, or until lightly golden. Let it cool slightly.
Prepare the Filling:
- Cook the Sweet Potatoes: If not already cooked, peel and boil or roast sweet potatoes until soft, then mash until smooth.
- Mix the Filling: In a large bowl, combine mashed sweet potatoes, brown sugar, granulated sugar, heavy cream, eggs, vanilla, cinnamon, nutmeg, ginger, and salt. Mix until smooth and creamy.
Assemble and Bake:
- Pour the Filling: Pour the sweet potato mixture over the cooled crust, spreading it evenly.
- Add Optional Streusel: If using a streusel topping, sprinkle it evenly over the filling.
- Bake: Bake for 40-45 minutes, or until the filling is set and slightly firm in the center.
Cool and Serve:
- Cool Completely: Let the bars cool in the pan before slicing. For cleaner cuts, chill in the refrigerator for at least 1 hour.
- Add Toppings: Serve with whipped cream or a sprinkle of chopped pecans if desired.
Servings and Timing
- Servings: Makes about 12-16 bars
- Prep Time: 20 minutes
- Cook Time: 55-60 minutes (including crust)
- Total Time: 1 hour 20 minutes
Variations
- Pecan Crust: Replace some of the flour with finely ground pecans for a nutty twist.
- Spiced Up: Add a pinch of cloves or cardamom for extra warmth.
- Dairy-Free Option: Use coconut cream and vegan butter for a dairy-free version.
- Gluten-Free Option: Substitute gluten-free flour for the crust.
Storage/Reheating
- Room Temperature: Store at room temperature for up to 2 days in an airtight container.
- Refrigeration: Keep in the fridge for up to 5 days.
- Freezing: Freeze individual bars or the entire pan (wrapped tightly) for up to 3 months. Thaw in the fridge before serving.
FAQs
1. Can I use canned sweet potatoes?
Yes! Use canned sweet potatoes or yams, but drain them well before mashing.
2. What’s the best way to cook sweet potatoes for this recipe?
Roasting sweet potatoes enhances their natural sweetness, but boiling works as well.
3. Can I make this recipe vegan?
Yes! Substitute eggs with flax eggs, use coconut cream instead of heavy cream, and vegan butter for the crust.
4. Can I double the recipe?
Yes, use a larger baking pan and adjust the cooking time slightly.
5. How do I know when the filling is set?
The center should be slightly firm but still have a slight jiggle. It will firm up more as it cools.
6. Can I add marshmallows?
For a sweet twist, sprinkle mini marshmallows over the filling during the last 10 minutes of baking.
7. Can I use a premade crust?
Yes, a store-bought shortbread or graham cracker crust works well for convenience.
8. What’s the best way to slice the bars cleanly?
Chill the bars first, then use a sharp knife dipped in warm water and wiped clean between cuts.
9. Can I replace heavy cream with milk?
Yes, but the filling may be slightly less creamy. Whole milk is a good substitute.
10. Can I make these bars ahead of time?
Absolutely! Prepare them a day in advance and refrigerate until ready to serve.
Conclusion
Sweet Potato Pie Bars are the perfect dessert for any occasion. With their buttery crust, creamy filling, and warm spices, they capture the essence of sweet potato pie in an easy-to-serve bar. Whether you’re hosting a holiday dinner or craving a cozy dessert, these bars are sure to impress. Try them today and enjoy the rich, spiced flavors of this delightful treat!
Print
Sweet Potato Pie Bars
- Prep Time: 20 minutes
- Chill Time: 2 hours
- Cook Time: 40 minutes
- Total Time: 3 hours
- Yield: 12–16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Description
These sweet potato pie bars are a portable twist on the classic Southern dessert. With a buttery crust, creamy sweet potato filling, and optional whipped cream topping, they’re perfect for holidays, potlucks, or as a cozy treat.
Ingredients
For the Crust:
- 1 3/4 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 tsp salt
- 3/4 cup (1 1/2 sticks) unsalted butter, cold and cubed
For the Sweet Potato Filling:
- 2 cups mashed sweet potatoes (about 2 medium sweet potatoes, cooked and peeled)
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 large eggs
- 1/2 cup evaporated milk (or heavy cream)
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger (optional)
- Pinch of salt
Optional Topping:
- Whipped cream or marshmallow fluff
- Crushed pecans or cinnamon sugar
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Prepare the Crust:
- In a food processor, combine the flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. (Alternatively, use a pastry cutter or your fingers.)
- Press the mixture evenly into the bottom of the prepared pan. Bake for 15 minutes, or until lightly golden. Set aside to cool slightly.
- Make the Sweet Potato Filling:
- In a large mixing bowl, whisk together the mashed sweet potatoes, granulated sugar, brown sugar, eggs, evaporated milk, vanilla, cinnamon, nutmeg, ginger (if using), and salt until smooth and well combined.
- Assemble the Bars:
- Pour the sweet potato filling over the pre-baked crust, spreading it out evenly.
- Bake:
- Bake for 35–40 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
- Allow the bars to cool completely in the pan, then chill in the refrigerator for at least 2 hours to firm up.
- Slice and Serve:
- Use the parchment paper overhang to lift the bars out of the pan. Slice into squares or rectangles. Top with whipped cream, marshmallow fluff, or crushed pecans if desired.
Notes
- For a shortcut, use canned sweet potato puree (not sweetened).
- To add texture, sprinkle chopped pecans over the filling before baking.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 2 months.