If you’re searching for a crowd-pleasing dessert that’s as easy as it is irresistible, the Sweet Potato Pie Bars Recipe will make you the star of every gathering. These decadent bars fuse everything we love about classic sweet potato pie—warm spices, creamy filling, buttery crust—into a convenient, shareable treat. Imagine the velvety richness of sweet potatoes, the sweet crunch of graham cracker crust, and a hint of cinnamon in every bite. Whether you’re planning a holiday feast or just want to enjoy something special with your morning coffee, these bars bring all the cozy autumn vibes to your table with none of the fuss of rolling out pie dough.
Ingredients You’ll Need
The beauty of this Sweet Potato Pie Bars Recipe is how the humble ingredients come together to create something truly memorable. Every item on the list plays a unique role, some adding cozy flavor, others providing the perfect texture or a pop of color. Let’s take a closer look at what you’ll need and why.
- Graham cracker crumbs: These form the base, giving a nutty, crunchy contrast to the creamy filling.
- Granulated sugar: Brings subtle sweetness to the crust without overpowering the natural flavors.
- Unsalted butter, melted: Binds the crust together and gives every bite that rich, bakery-style goodness.
- Mashed cooked sweet potatoes: The star of the show—choose vibrant, deeply orange potatoes for color and a natural, mellow sweetness.
- Brown sugar: Adds depth and a touch of caramel flavor that complements the spices perfectly.
- Evaporated milk: Lends creaminess to the filling, helping it set with a dreamy, velvety texture.
- Large eggs: Essential for binding the filling and giving the bars a silky finish.
- Vanilla extract: Rounds out the flavors, highlighting the sweetness in the filling.
- Ground cinnamon: Offers that classic, warming spice note that makes each bite comforting.
- Ground nutmeg: Elevates the flavor profile with just the right hint of spice—freshly grated is best!
- Ground ginger: Adds brightness and complexity, making the spices come alive.
- Salt: Enhances all the other flavors, ensuring your bars aren’t too sweet or bland.
- Whipped cream (optional): The perfect fluffy, creamy topper that makes these bars look as festive as they taste.
How to Make Sweet Potato Pie Bars Recipe
Step 1: Prepare the Pan
Start by preheating your oven to 350°F. Line an 8×8-inch or 9×9-inch baking pan with parchment paper, allowing it to hang over the edges for easy removal later. This simple step is your insurance against sticking and makes lifting the finished bars a total breeze.
Step 2: Make the Graham Cracker Crust
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until you have a texture like wet sand—every crumb should be coated and ready to press. Pour the mixture into your prepared pan and use a measuring cup or the flat bottom of a glass to press it into an even, compact layer. Pop it in the oven for 10 minutes to set and get just a hint of golden crispness, then cool slightly while you prep the filling.
Step 3: Whip Up the Filling
In a large bowl, whisk together the mashed sweet potatoes, brown sugar, evaporated milk, eggs, vanilla, cinnamon, nutmeg, ginger, and salt until the mixture is completely smooth. It should look creamy and slightly pourable, with all the spices evenly distributed, giving you a gorgeous golden-orange color.
Step 4: Bake to Perfection
Pour the luscious sweet potato filling over the pre-baked crust and smooth out the top with a spatula. Bake for 40–45 minutes. You’ll know it’s ready when the center is just set and a toothpick comes out mostly clean—think pumpkin pie consistency, not a firm cake. Cool the bars in the pan until room temperature, then refrigerate for at least 2 hours so the filling sets perfectly for slicing.
Step 5: Slice and Serve
When you’re ready to serve, lift the entire slab from the pan using the overhanging parchment. Cut into squares—the number is up to you, but nine generous bars are perfect. Optionally, top each one with a cloud of whipped cream for extra flair and classic pie vibes.
How to Serve Sweet Potato Pie Bars Recipe
Garnishes
The classic dollop of whipped cream is a must for that nostalgic sweet potato pie feel. For a festive touch, sprinkle with a dash of cinnamon or even a few candied pecans. A sprinkle of flaky sea salt can also balance the sweetness beautifully and wow your guests.
Side Dishes
Pair your Sweet Potato Pie Bars Recipe with a mug of strong coffee, chai latte, or hot apple cider for the ultimate fall treat. If you’re serving them at a party, fresh fruit like orange slices or a bright berry salad adds a burst of color and freshness alongside the rich, spiced bars.
Creative Ways to Present
For a showstopper at your dessert table, stagger the bars on a rustic wooden board, garnish each square with a swirl of whipped cream, and scatter a few extra graham cracker crumbs around for crunch. Serve mini bars in cupcake liners for a grab-and-go party treat or layer cut bars in a wide jar as a playful trifle, alternating with whipped cream.
Make Ahead and Storage
Storing Leftovers
Cover any leftover Sweet Potato Pie Bars tightly with plastic wrap or transfer to an airtight container. They’ll stay perfectly fresh in your refrigerator for up to 4 days—if they last that long! The crust holds up well, and the filling won’t get soggy.
Freezing
To freeze, wrap individual bars tightly in plastic wrap and place them in a freezer-safe bag or container. Sweet Potato Pie Bars freeze beautifully for up to 2 months. Thaw overnight in the fridge and enjoy as if you just baked them!
Reheating
If you prefer your bars slightly warm (and who could blame you?), microwave individual slices for about 10–15 seconds, just until gently warmed through. Too much heat will soften the crust, so keep it brief. Or, let them sit at room temperature for 30 minutes before serving for the perfect balance of creamy filling and tender crust.
FAQs
Can I use canned sweet potato puree?
Absolutely! For busier days, canned sweet potato puree works like a charm in this Sweet Potato Pie Bars Recipe. Just double-check that it’s 100% sweet potato with no added sugars or spices for best results.
Do I have to use graham crackers for the crust?
Not at all! Feel free to create your own twist—try gingersnap cookies for a spicy kick or even vanilla wafers for a slightly mellower base. The Sweet Potato Pie Bars Recipe is wonderfully adaptable.
Can I make it dairy-free?
Yes, you can swap the butter for a plant-based alternative and use an unsweetened non-dairy evaporated milk substitute. The end result is still creamy, flavorful, and every bit as delicious.
How do I know when the bars are baked perfectly?
Look for the edges to be set and ever so slightly pulling away from the sides of the pan. A toothpick inserted near the center should come out mostly clean, with a little moisture for that luscious pie texture.
Is this Sweet Potato Pie Bars Recipe suitable for holidays?
These bars are a total win at any holiday feast, potluck, or Thanksgiving dinner. They deliver all the cozy, nostalgic flavor of sweet potato pie, minus the fuss of slicing and serving a whole pie.
Final Thoughts
If you’re ready to embrace all the warm, spiced flavors of fall in a simple, slice-and-share dessert, you have to try the Sweet Potato Pie Bars Recipe. It’s comfort food at its best, guaranteed to impress your family and friends (and maybe disappear faster than you might expect!). Don’t wait for the holidays—make a batch soon and discover your new favorite treat.
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Sweet Potato Pie Bars Recipe
- Total Time: 3 hours
- Yield: 9 bars 1x
- Diet: Non-Vegetarian
Description
Indulge in these luscious Sweet Potato Pie Bars that perfectly capture the essence of fall flavors in a delightful dessert. A buttery graham cracker crust supports a velvety sweet potato filling, spiced with cinnamon, nutmeg, and ginger, and finished with a dollop of whipped cream for a touch of decadence.
Ingredients
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Sweet Potato Filling:
- 2 cups mashed cooked sweet potatoes (about 2 large sweet potatoes)
- 3/4 cup brown sugar
- 1/2 cup evaporated milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- Whipped cream for topping (optional)
Instructions
- Preheat and Prepare:
- Make the Crust:
- Prepare the Filling:
- Bake:
- Serve:
Preheat the oven to 350°F and line an 8×8-inch or 9×9-inch baking pan with parchment paper.
In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter. Press into the pan and bake for 10 minutes.
Whisk together sweet potatoes, brown sugar, evaporated milk, eggs, vanilla, spices, and salt until smooth.
Pour the filling over the crust and bake for 40–45 minutes. Cool, then refrigerate for at least 2 hours.
Cut into squares and serve chilled or at room temperature with whipped cream.
Notes
- You can substitute the graham cracker crust with a traditional pie crust or use gingersnap cookies for a spiced twist.
- To save time, canned sweet potato puree can be used, but make sure it’s 100% sweet potato with no added sugar.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 22g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
