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Sweet Potato Pie Bars

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  • Author: clara
  • 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

Units Scale

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.

Find it online: https://recipe.ukfinda.com/sweet-potato-pie-bars.htm