Sweet Potato Pie Bars

Sweet Potato Pie Bars offer all the soul-warming comfort of classic sweet potato pie but in a convenient, hand-held form. This delightful dessert captures the essence of traditional sweet potato pie with its smooth, creamy texture and rich, comforting flavors. Imagine the perfect blend of sweet and spiced goodness, packed into every bite-sized square.

These bars bring together a buttery, crumbly crust that provides a delightful contrast to the creamy, sweet potato filling. The crust serves as a perfect foundation, complementing the velvety-smooth texture and flavorful filling. The combination of sweet potatoes, warm spices like cinnamon and nutmeg, and a touch of vanilla creates a harmonious medley that evokes nostalgia and coziness.

These bars hold the essence of a cherished homemade sweet potato pie, presenting it in a more manageable and shareable format. Whether served on their own or adorned with a dollop of whipped cream, each bite offers a delightful balance of flavors and textures that are sure to please anyone with a sweet tooth.

Whether you’re a sweet potato pie enthusiast or simply looking for a new dessert experience, these Sweet Potato Pie Bars promise to captivate your taste buds and evoke feelings of comfort and nostalgia with every delicious square.


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

– 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

– 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


**For the Crust:**
1. Preheat the oven to 350°F. Line an 8×8-inch baking pan with foil.
2. In a food processor, pulse graham crackers, sugar, and salt until finely ground. Add melted butter and pulse until moistened. Press mixture into the bottom of the prepared pan. Bake for 10 minutes. Cool completely.

**For the Filling:**
1. In a large bowl, use an electric mixer to beat all filling ingredients until well combined.
2. Pour over the cooled crust. Bake for 40 minutes until set but slightly wobbly. Let cool to room temperature.

**For the Marshmallow Topping:**
1. In an electric mixer with a whisk attachment, beat egg whites and cream of tartar until soft peaks form.
2. In a saucepan over medium-high heat, combine sugar, corn syrup, water, and salt. Boil until a candy thermometer reads 240°F.
3. Gradually drizzle syrup into the egg whites while mixing on low speed. Beat on medium-high until glossy and thick like marshmallow fluff, about 7 minutes. Add vanilla and beat to combine.
4. Spread the marshmallow topping over the sweet potato layer.
5. Torch lightly with a kitchen torch or broil for 1 minute until golden.
6. Refrigerate for at least 1 hour before cutting into squares. Store in an airtight container in the refrigerator for up to 5 days. Enjoy these bars best when freshly made.

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