Go Back
–+ servings
Sweet Potato Pie Bars

Sweet Potato Pie Bars with Fluffy Toasted Marshmallow Topping

Indulge in the creamy sweetness of Sweet Potato Pie Bars, perfect for fall gatherings.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 50 minutes
Chilling Time 1 hour
Total Time 2 hours 15 minutes
Servings: 12 bars
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Graham Cracker Crust
  • 9 sheets Graham Crackers Provides a buttery base for the bars.
  • 2 tablespoons Granulated Sugar Sweetens the crust; can be reduced for less sweetness.
  • 5 tablespoons Unsalted Butter Binds the crust together; ensure it's melted for easy mixing.
For the Sweet Potato Filling
  • 2 cups Fresh Sweet Potato Purée Avoid canned versions for best texture.
  • 3/4 cup Granulated Sugar Sweetens the custard-like filling; adjust to taste.
  • 3 large Eggs Provides structure; no substitutes recommended.
  • 1 cup Whole Milk Adds creaminess; can be swapped with lower-fat or plant-based milk.
  • 1/2 cup Heavy Cream Enhances decadence; can use full-fat coconut milk as a dairy-free alternative.
  • 1 tablespoon Bourbon Adds depth of flavor; optional for a non-alcoholic version.
  • 1/2 teaspoon Fine Sea Salt Balances sweetness and enhances flavors.
  • 1 teaspoon Ground Spices (Cinnamon, Ginger, Cloves) Adjust based on personal preference.
For the Marshmallow Topping
  • 3 large Egg Whites Forms the marshmallow topping; no substitutions for best results.
  • 1/4 teaspoon Cream of Tartar Stabilizes the egg whites.
  • 1 cup Corn Syrup Helps create a smooth texture.
  • 1/4 cup Water Used in the sugar syrup for the marshmallow.

Equipment

  • oven
  • Food Processor
  • Electric mixer
  • Measuring cups
  • Saucepan
  • 8x8-inch Baking Pan
  • Kitchen Torch

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with foil, allowing some overhang for easy removal later.
  2. 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.
  3. Bake the crust for 10 minutes until golden and firm. Remove from oven and let cool completely.
  4. 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.
  5. Pour the filling over the cooled crust and smooth the top. Bake for 40 minutes until slightly wobbly in the center.
  6. While the filling bakes, beat egg whites and cream of tartar until soft peaks form.
  7. In a saucepan, combine sugar, corn syrup, water, and salt. Cook over medium heat until 240°F (115°C). Stir occasionally.
  8. Slowly drizzle the syrup into the egg whites while beating. Beat for 5-7 minutes until stiff peaks form.
  9. Spread marshmallow over the filling and toast lightly with a kitchen torch or broil for 1-2 minutes.
  10. Refrigerate bars for at least one hour. Use foil to lift out and cut into squares.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 150mgPotassium: 180mgFiber: 2gSugar: 18gVitamin A: 900IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

These bars can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.

Tried this recipe?

Let us know how it was!