Description
These Sweet Potato Pie Bars are a delightful twist on the classic sweet potato pie. With a buttery graham cracker crust, a creamy sweet potato filling, and a hint of warm spices, these bars are perfect for fall gatherings or a simple family dessert. Easy to make and easy to serve, they’re sure to be a hit!
Ingredients
Units
Scale
Crust:
- 1 1/2 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
Filling:
- 2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
- 3/4 cup brown sugar, packed
- 1/2 cup heavy cream
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
Topping (Optional):
- Whipped cream
- Chopped pecans or a sprinkle of cinnamon
Instructions
- Preheat and Prepare Crust:
- Preheat the oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined.
- Press the mixture evenly into the bottom of the prepared pan. Bake for 8–10 minutes. Set aside to cool slightly.
- Prepare Sweet Potato Filling:
- In a large bowl, combine the mashed sweet potatoes, brown sugar, heavy cream, eggs, vanilla, cinnamon, nutmeg, ginger, and salt. Whisk until smooth and fully combined.
- Assemble and Bake:
- Pour the sweet potato mixture over the prepared crust, spreading it evenly with a spatula.
- Bake for 30–35 minutes, or until the center is set and a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the bars to cool completely in the pan before slicing into squares. For cleaner cuts, refrigerate the bars for at least 1 hour before slicing.
- Top with whipped cream and chopped pecans if desired. Serve and enjoy!
Notes
- For a smoother filling, ensure the sweet potatoes are mashed thoroughly or processed in a blender.
- Bars can be stored in an airtight container in the refrigerator for up to 4 days.