As I took my first bite of these Sweet Potato Pie Bars, the sensations of creamy sweetness and a crunchy graham cracker crust danced on my palate, instantly transporting me to the comfort of fall gatherings. Perfect for holiday feasts or simply a cozy night in, these bars are incredibly easy to whip up, and the toasted marshmallow topping adds a delightful twist. Not only do they stand tall as a showstopper dessert, but they’re also versatile, allowing you to experiment with different crusts and toppings. Are you ready to share a slice of autumn bliss? Let’s dive into this irresistible recipe!
Why Are These Bars a Must-Make?
Irresistible Flavor Combination: The creamy sweet potato filling harmonizes beautifully with the crunchy graham cracker crust, offering a delightful contrast in every bite.
Easily Customizable: Enjoy the freedom to swap in your favorite crusts, like gingersnaps or chocolate cookies, for a fun twist!
Perfectly Toasted Topping: The airy marshmallow topping, toasted to perfection, adds a touch of elegance and whimsy to this delightful dessert.
Quick Preparation: With simple ingredients and easy steps, you can whip these bars up in no time, making them ideal for last-minute gatherings.
Versatile and Crowd-Pleasing: These Sweet Potato Pie Bars are sure to impress family and friends, whether served at Thanksgiving or a cozy fall evening. Perfect alongside a slice of Hearty Shepherds Pie for a complete meal!
Sweet Potato Pie Bars Ingredients
For the Graham Cracker Crust
- Graham Crackers – Provides a buttery base for the bars.
- Granulated Sugar (for crust) – Sweetens the crust; can be reduced for less sweetness.
- Unsalted Butter – Binds the crust together; ensure it’s melted for easy mixing.
For the Sweet Potato Filling
- Fresh Sweet Potato Purée – Adds flavor and moisture; avoid canned versions for best texture.
- Granulated Sugar (for filling) – Sweetens the custard-like filling; adjust to taste.
- Large Eggs – Provides structure; no substitutes recommended.
- Whole Milk – Adds creaminess; can be swapped with lower-fat or plant-based milk.
- Heavy Cream – Enhances decadence; can use full-fat coconut milk as a dairy-free alternative.
- Bourbon (or Vanilla Extract) – Adds depth of flavor; optional for a non-alcoholic version.
- Fine Sea Salt – Balances sweetness and enhances flavors; standard table salt works too.
- Ground Spices (Cinnamon, Ginger, Cloves) – Infuses warm autumn flavors; adjust based on personal preference.
For the Marshmallow Topping
- Egg Whites – Forms the marshmallow topping; no substitutions for best results.
- Cream of Tartar – Stabilizes the egg whites; can be omitted but may risk a less stable foam.
- Corn Syrup – Helps create a smooth texture; golden syrup can be a substitute.
- Water – Used in the sugar syrup for the marshmallow; no substitutions needed.
These delightful Sweet Potato Pie Bars combine comfort with creativity, so feel free to tweak toppings and crusts for a personal touch!
Step‑by‑Step Instructions for Sweet Potato Pie Bars
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). While it heats, line an 8×8-inch metal baking pan with foil, allowing some overhang for easy removal later. This prep step will ensure your Sweet Potato Pie Bars bake evenly and come out perfectly!
Step 2: Make the Graham Cracker Crust
In a food processor, blend graham crackers with granulated sugar and a pinch of salt until finely ground. Pour in the melted unsalted butter and pulse until the mixture is moistened. You’ll know it’s ready when it holds together when squeezed. Gently press this mixture into the bottom of your prepared pan, forming an even layer.
Step 3: Bake the Crust
Place the crust in your preheated oven and bake for 10 minutes, until it’s golden and slightly firm to the touch. Once baked, remove the pan from the oven and set it aside to cool completely. This will create a sturdy base for your sweet potato filling.
Step 4: Prepare the Sweet Potato Filling
In a large mixing bowl, combine fresh sweet potato purée, granulated sugar, large eggs, whole milk, heavy cream, bourbon (if using), fine sea salt, and your choice of ground spices. Use an electric mixer to beat the mixture until it’s completely smooth and creamy, about 2–3 minutes. This blend will create a luscious filling for your Sweet Potato Pie Bars.
Step 5: Bake the Sweet Potato Filling
Pour the sweet potato filling over your cooled graham cracker crust, smoothing the top with a spatula. Return the pan to the oven and bake for 40 minutes. The filling should be slightly wobbly in the center but set around the edges. This slight wobble indicates that it’s perfectly baked.
Step 6: Make the Marshmallow Topping
While the filling bakes, prepare the marshmallow topping. In a clean mixing bowl, beat the egg whites and cream of tartar using an electric mixer until soft peaks form, which usually takes about 3–4 minutes. This fluffy egg white base will eventually support the delicious marshmallow fluff.
Step 7: Cook the Sugar Syrup
In a small saucepan, combine granulated sugar, corn syrup, water, and a pinch of fine sea salt. Cook over medium heat until the mixture reaches 240°F (115°C) on a candy thermometer. Stir occasionally, watching for the sugar to dissolve completely. This step ensures a smooth marshmallow texture in your Sweet Potato Pie Bars.
Step 8: Combine Syrup with Egg Whites
Once your sugar syrup has reached the desired temperature, slowly drizzle it into the egg whites while continuing to beat on medium-high speed. Beat the mixture for 5-7 minutes until it forms stiff peaks and becomes glossy. The marshmallow topping will blend seamlessly with the sweet potato filling for a delicious finishing touch.
Step 9: Toast the Marshmallow Topping
Spread the fluffy marshmallow over the cooled sweet potato filling, creating a beautiful layer on top. Use a kitchen torch to toast the marshmallow lightly until golden brown, or place it under a broiler for 1–2 minutes—making sure to watch closely to avoid burning. This caramelization adds a delightful flavor to your Sweet Potato Pie Bars.
Step 10: Chill and Cut
Once toasted, refrigerate the bars for at least one hour to allow the filling and marshmallow to set properly. After chilling, lift the bars out of the pan using the foil overhang and cut into squares. Serve your delicious Sweet Potato Pie Bars chilled for the best texture and flavor!
Make Ahead Options
These Sweet Potato Pie Bars are perfect for busy home cooks looking to save time during the holiday rush! You can prepare the graham cracker crust and sweet potato filling up to 24 hours in advance. Simply assemble the crust and bake it, then let it cool completely before covering it tightly with plastic wrap and refrigerating. For the filling, blend all the ingredients and store in an airtight container until you’re ready to bake. When you’re set to serve, pour the filling over the chilled crust and bake it fresh, topping it with the marshmallow layer right after. This way, your Sweet Potato Pie Bars stay just as delicious and fresh, while lightening your load on the big day!
What to Serve with Sweet Potato Pie Bars
As the sweet aroma of baked sweet potato fills your kitchen, pair these delightful bars with comforting sides to create a truly memorable meal.
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Spiced Apple Cider: This warm, spiced beverage enhances the flavors of fall and perfectly complements the sweetness of the pie bars. Sip it slowly and enjoy its comforting warmth.
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Cranberry Sauce: A tangy cranberry sauce adds a refreshing contrast to the rich sweetness of the bars, creating balance on your palate. It’s a classic pairing that embraces the festive spirit.
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Roasted Brussels Sprouts: The crispy, caramelized edges of roasted Brussels sprouts introduce a hearty texture that pairs well with the creamy filling. Their slight bitterness beautifully offsets the sweetness of the dessert.
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Pumpkin Soup: A creamy pumpkin soup can serve as a lovely appetizer before indulging in the sweet potato pie bars. Its warm and velvety texture is sure to set the perfect mood for the meal ahead.
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Pecan Pie: Offer a slice of pecan pie as an alternative dessert option. Its crunchy nuts and rich filling provide a contrasting taste experience, satisfying every sweet tooth at the table.
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Vanilla Ice Cream: A scoop of vanilla ice cream served alongside the bars creates a delightful melt-in-your-mouth combination. The creaminess enhances the textures and flavors of the sweet potato goodness.
Elevate your gathering with these delicious pairings that celebrate the essence of the season!
Sweet Potato Pie Bars Variations
Feel free to get creative and make these Sweet Potato Pie Bars uniquely yours with delicious variations that will tantalize your taste buds!
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Alternative Crust:
Swap crushed chocolate cookies or spiced gingersnaps for the graham cracker crust for a rich, unique flavor profile. -
Nutty Crunch:
Stir in finely chopped pecans or walnuts into the crust mixture for added texture and a delightful nutty flavor. -
Dairy-Free Delight:
Use coconut milk instead of whole milk and full-fat coconut cream in place of heavy cream for a creamy vegan twist. -
Sweetened with Honey:
Replace granulated sugar in the filling with honey or maple syrup for a natural sweet flavor that complements the sweet potatoes. -
Extra Spicy:
Boost the flavor by doubling the ground spices or adding a dash of cayenne pepper for a subtle kick and warmth in every bite. -
Toasted Coconut Topping:
Mix unsweetened shredded coconut into the marshmallow topping before toasting for an aromatic tropical twist. -
Layered Treat:
Create a layered dessert by alternating layers of sweet potato filling with a layer of cream cheese frosting for a rich, decadent experience. -
Double the Recipe:
Use a 9×13-inch pan instead of an 8×8-inch to double the recipe for celebrations or family gatherings. Just be sure to adjust the baking time!
For an equally delightful experience, pair these bars with savory dishes like Savory Braised Pie or finish off with a comforting slice of Hearty Shepherd’s Pie. The options are limitless! Enjoy your culinary journey!
Expert Tips for Sweet Potato Pie Bars
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Crust Consistency: Ensure the graham cracker crust is tightly packed to prevent crumbling. Use the back of a measuring cup for even pressure.
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Avoid Soggy Filling: Opt for fresh sweet potato purée instead of canned for a better texture. Canned versions can add excess moisture.
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Wobble Test: The sweet potato filling should be slightly wobbly in the center after baking; this indicates the perfect texture for your Sweet Potato Pie Bars.
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Marshmallow Stability: When making the marshmallow topping, beat the egg whites until soft peaks form to ensure a fluffy and stable layer.
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Watch the Toasting: If using a broiler to toast the marshmallow, keep a close eye on it! It can quickly turn from golden brown to burnt.
How to Store and Freeze Sweet Potato Pie Bars
Fridge: Store Sweet Potato Pie Bars in an airtight container in the refrigerator for up to 5 days to maintain freshness and flavor.
Freezer: For longer storage, freeze the bars for up to 3 months. Wrap each bar individually in plastic wrap, then place them in a freezer-safe container.
Thawing: To enjoy, thaw in the fridge overnight before serving. You can reheat them briefly in the microwave for a warm treat topped with extra marshmallow, if desired.
Serving Fresh: For the best taste and texture, enjoy your Sweet Potato Pie Bars soon after making them, especially if they are topped with marshmallow.
Sweet Potato Pie Bars Recipe FAQs
How do I choose ripe sweet potatoes?
Absolutely! Look for firm sweet potatoes with smooth skin, avoiding any that have dark spots or blemishes. The size doesn’t matter as much, but medium-sized sweet potatoes tend to have the best flavor.
How should I store leftover Sweet Potato Pie Bars?
Once cooled, store your Sweet Potato Pie Bars in an airtight container in the refrigerator for up to 5 days. This keeps them fresh and prevents them from drying out.
Can I freeze Sweet Potato Pie Bars?
Very! For freezing, wrap each bar individually in plastic wrap, then place them in a freezer-safe container. They can be stored for up to 3 months. When ready to enjoy, simply thaw them in the fridge overnight or reheat briefly in the microwave.
What if my marshmallow topping didn’t set properly?
If the marshmallow topping didn’t whip up to stiff peaks, it could be due to not beating the egg whites long enough or having traces of yolk in the mix. Make sure to beat the egg whites until they reach soft peaks, then drizzle in the hot sugar syrup slowly while mixing continuously for best results.
Are Sweet Potato Pie Bars safe for pets or those with allergies?
While sweet potatoes are safe for dogs in moderation, avoid sharing the bars with pets due to sugar, eggs, and other added ingredients. Additionally, if someone has egg or dairy allergies, consider using egg replacers and plant-based milk as substitutes.
Can I use store-bought marshmallow fluff instead of making my own topping?
Certainly! If you’re short on time, using store-bought marshmallow fluff is a quick alternative. Spread it on the filling and give it a quick toast under the broiler for that delicious caramelized finish, though it may not be as visually appealing as a homemade topping!
Sweet Potato Pie Bars with Fluffy Toasted Marshmallow Topping
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with foil, allowing some overhang for easy removal later.
- In a food processor, blend graham crackers with sugar and a pinch of salt until finely ground. Add melted butter and pulse until moistened. Press mixture into the bottom of the prepared pan.
- Bake the crust for 10 minutes until golden and firm. Remove from oven and let cool completely.
- In a large bowl, combine sweet potato purée, sugar, eggs, milk, heavy cream, bourbon, salt, and spices. Beat until smooth and creamy, about 2-3 minutes.
- Pour the filling over the cooled crust and smooth the top. Bake for 40 minutes until slightly wobbly in the center.
- While the filling bakes, beat egg whites and cream of tartar until soft peaks form.
- In a saucepan, combine sugar, corn syrup, water, and salt. Cook over medium heat until 240°F (115°C). Stir occasionally.
- Slowly drizzle the syrup into the egg whites while beating. Beat for 5-7 minutes until stiff peaks form.
- Spread marshmallow over the filling and toast lightly with a kitchen torch or broil for 1-2 minutes.
- Refrigerate bars for at least one hour. Use foil to lift out and cut into squares.
