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
