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.