The aroma of sweet, spiced goodness fills the air, instantly transporting me to cozy fall gatherings. These Sweet Potato Pie Bars blend the comforting flavors of autumn with a delightful twist that makes them the perfect Thanksgiving treat. The buttery graham cracker crust gives way to a velvety sweet potato filling, topped with a fluffy layer of homemade marshmallow that you simply can’t resist. Not only do these bars offer a beautiful presentation, but their easy preparation means you can whip them up without stress, making them a crowd-pleaser at any celebration. Whether shared among family or savored during quiet evening moments, these bars will warm your heart and satisfy your cravings. Ready to discover how to make a dessert that captures the essence of the season? Why are Sweet Potato Pie Bars special? Indulge in this unique twist on a classic dessert that’s perfect for fall! Easy to make, you can whip these Sweet Potato Pie Bars up in under an hour. Crowd-pleasing and beautiful, they’re destined to be the highlight of your Thanksgiving table. Flavorful layers of buttery graham cracker crust, creamy sweet potato filling, and fluffy toasted marshmallow create a delightful treat your family and friends will adore. Versatile options like adding chocolate chips or spices allow you to make this recipe truly your own! Sweet Potato Pie Bars Ingredients For the Crust • Graham Crackers – A perfect base for the crust; substitute with digestive biscuits, gingersnaps, or vanilla wafers for a flavorful twist. • Granulated Sugar – Adds a hint of sweetness to the crust; feel free to replace with brown sugar for a deeper flavor. • Fine Sea Salt – Enhances the overall flavor profile and balances sweetness. • Unsalted Butter – Provides richness and binds the crust together; make sure it’s melted for smooth mixing. For the Filling • Fresh Sweet Potato Puree – The star of the show, offering natural sweetness and moisture; avoid canned options for best texture. • Eggs – Act as a binder for the filling and add richness; using large eggs ensures consistent results. • Whole Milk and Heavy Cream – Bring creaminess to the filling, or swap with non-dairy milk and coconut cream for a dairy-free choice. • Bourbon (or Vanilla) – Adds an extra layer of flavor; omit for a non-alcoholic treat. • Ground Cinnamon, Ginger, and Cloves – Warm spices that evoke fall; adjust quantities to match your personal taste preferences. For the Marshmallow Topping • Egg Whites – Essential for creating the marshmallow’s fluffy structure. • Cream of Tartar – Stabilizes the whipped egg whites for perfect peaks. • Light Corn Syrup – Prevents sugar crystallization; crucial for that smooth marshmallow finish. • Water – Assists in dissolving sugar during marshmallow preparation. These Sweet Potato Pie Bars ingredients are simple yet come together to create a delicious fall dessert that you and your loved ones are sure to enjoy! Step‑by‑Step Instructions for Sweet Potato Pie Bars Step 1: Preheat and Prepare the Pan Preheat your oven to 350°F (175°C). Line an 8×8-inch metal baking pan with foil, ensuring the edges hang over for easy removal later. Grease the foil lightly with cooking spray or butter. This step sets up your Sweet Potato Pie Bars for easy serving and adds to the delightful texture of the crust. Step 2: Make the Crust In a mixing bowl, combine the crushed graham crackers, granulated sugar, and fine sea salt. Drizzle in the melted unsalted butter and stir until the mixture resembles wet sand. Press this mixture evenly into the bottom of your prepared pan. Bake for 10 minutes until golden and fragrant, then let it cool completely at room temperature while you prepare the filling. Step 3: Prepare the Sweet Potato Filling In a large bowl, whisk together the fresh sweet potato puree, granulated sugar, large eggs, whole milk, heavy cream, bourbon (if using), salt, ground cinnamon, ginger, and cloves. Beat until the mixture is smooth and fully combined, ensuring the creamy filling will complement the crust perfectly. This filling is what makes your Sweet Potato Pie Bars a crowd-pleasing success. Step 4: Bake the Filling Pour the sweet potato mixture over the cooled graham cracker crust, spreading it evenly. Bake in the preheated oven for 40 minutes, or until the filling is set with a slight wobble in the center. You’ll know it’s ready when the edges look firm and the top has a soft, shiny appearance. Once baked, allow it to cool for a short while. Step 5: Whip Up the Marshmallow Topping For the marshmallow topping, in a mixing bowl, beat the egg whites with cream of tartar until soft peaks form. While the egg whites are beating, combine the granulated sugar, light corn syrup, water, and a pinch of salt in a saucepan. Boil this mixture until it reaches 240°F (115°C) on a candy thermometer. Step 6: Combine and Beat Once the sugar syrup has reached the right temperature, carefully drizzle it into the whipped egg whites while continuing to beat on high speed. Continue whipping until the mixture is thick, glossy, and fluffy—about 5-7 minutes. Finally, add vanilla extract for that unmistakable marshmallow flavor, blending well to incorporate. Step 7: Spread and Toast the Marshmallow Using a spatula, spread the fluffy marshmallow topping evenly over the set sweet potato filling. If you have a kitchen torch, lightly toast the marshmallow until golden. Alternatively, place the pan under the broiler for a few minutes, keeping a close eye to prevent burning. The goal is a perfectly golden and slightly toasted marshmallow layer. Step 8: Chill and Serve Let your Sweet Potato Pie Bars cool at room temperature for about 15 minutes, then transfer them to the refrigerator. Chill for at least one hour to allow the flavors to meld and the filling to set nicely. Once fully chilled, lift the bars out using the foil overhang and slice them into squares for serving. Expert Tips for Sweet Potato Pie Bars • Use Fresh Sweet Potatoes: Ensure you use fresh sweet potato puree for the best flavor and texture; canned varieties can make the filling too watery. • Watch the Marshmallow: Keep a close eye on the broiler when toasting the marshmallow topping to avoid burning; a few minutes is all it takes for that beautiful golden color. • Cool Completely: Allow the crust and filling to cool completely before adding the marshmallow topping to ensure it sets properly and doesn’t mix into the filling. • Perfect Cutting: For neater slices, use a sharp knife dipped in warm water to cut the Sweet Potato Pie Bars. This prevents sticky marshmallow from clinging to the knife. • Customize Spices: Feel free to adjust the spices according to your taste preferences, like adding nutmeg or allspice, for that perfect fall flavor profile. 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. This keeps the flavors fresh and the texture delightful! Freezer: For longer storage, wrap the bars individually in plastic wrap and then place them in a freezer-safe container. They can be frozen for up to 3 months. Thawing: To enjoy frozen bars, simply transfer them to the fridge overnight to thaw. Reheat in the microwave for a few seconds if desired, but they’re delicious chilled too! Leftover Marshmallow: If you have any marshmallow topping leftover, store it in an airtight container at room temperature for up to a week. Use it in other desserts or as a topping for hot chocolate! Sweet Potato Pie Bars Variations & Substitutions Feel free to put your own spin on these delicious Sweet Potato Pie Bars for a personalized touch! Butternut Squash: Substitute part of the sweet potato with butternut squash for a rich, creamy flavor. Chocolate Chip Twist: Add chocolate chips to the sweet potato filling for a delightful touch of sweetness. Spicy Kick: Incorporate cayenne pepper in your spice mix for a subtle heat that balances sweetness beautifully. Nutty Crunch: Fold in chopped pecans or walnuts into the filling for added texture and nutty flavor. Dairy-Free Delight: Swap whole milk and heavy cream with non-dairy milk and coconut cream for a delightful vegan version. Graham Cracker Alternatives: Use crushed digestive biscuits or gingersnaps instead of graham crackers for a unique twist on the crust. Zesty Freshness: Grate some lemon or orange zest into the sweet potato filling to brighten up the flavors. Marshmallow Layer: For a quick fix, use store-bought mini marshmallows instead of making the topping from scratch. You can also explore Sweet Potato Casserole or indulge in the joy of Rhubarb Custard Bars for more luscious fall desserts to celebrate the season! Make Ahead Options These Sweet Potato Pie Bars are a fantastic choice for meal prep, making your holiday baking stress-free! You can prepare the graham cracker crust up to three days in advance; simply bake it as directed, let it cool, and store it tightly wrapped in plastic wrap at room temperature. The sweet potato filling can be made a day ahead and refrigerated; just re-whisk before pouring it over the crust to ensure a smooth consistency. For the marshmallow topping, it’s best to whip it up fresh just before serving. Simply spread the marshmallow over the cooled filling and toast it for that delectable golden finish. With these tips, you can enjoy your Sweet Potato Pie Bars just as deliciously with less hassle! What to Serve with Sweet Potato Pie Bars Indulging in delightful Sweet Potato Pie Bars opens the door to a deliciously cozy fall feast. Pair them with complementary sides to create an unforgettable meal experience. Creamy Mashed Potatoes: Rich, buttery mashed potatoes bring a comforting, creamy texture that balances the sweetness of your dessert. Roasted Brussels Sprouts: These savory, caramelized sprouts offer a delightful crunch and earthy flavor, perfectly cutting through the sweetness of the bars. Apple Crisp: A warm apple crisp made with cinnamon and oats is a perfect dessert companion, adding a fruity tartness to your meal. Cranberry Sauce: The tangy, bright flavor of homemade cranberry sauce refreshes your palate and adds a lovely contrast to the sweet, spiced bars. Spiced Chai Latte: Pair your Sweet Potato Pie Bars with a warm spiced chai latte. The aromatic spices echo the flavors in the bars. Salted Caramel Sauce: Drizzle homemade salted caramel over the bars for an extra touch of indulgence that enhances their rich flavors. Pumpkin Soup: Start your meal with a warm bowl of velvety pumpkin soup, providing a warm, earthy complement to the sweet notes of the dessert. Ice Cream: Serve with a scoop of vanilla or cinnamon ice cream, bringing a cool, creamy contrast to the warm bars. Fall Fruit Salad: A fresh fruit salad with seasonal apples, pears, and pomegranate seeds adds a refreshing note that balances the rich dessert. Spiced Wine: Warm spiced wine or cider creates a cozy ambiance and pairs beautifully with the sweet flavors of the pie bars. Sweet Potato Pie Bars Recipe FAQs What type of sweet potatoes should I use for the filling? Absolutely! For the best flavor and texture, I highly recommend using fresh sweet potatoes. Look for those that are firm and free of dark spots. Canned sweet potatoes can lead to a soggy filling, which we definitely want to avoid! How should I store leftover Sweet Potato Pie Bars? To keep your Sweet Potato Pie Bars fresh, store them in an airtight container in the refrigerator for up to 5 days. This not only maintains the flavors but also preserves the delightful texture that makes this dessert so enjoyable. Can I freeze Sweet Potato Pie Bars? Yes, you can! Wrap the bars individually in plastic wrap, then place them in a freezer-safe container. They’ll keep well for up to 3 months. When you’re ready to indulge again, just transfer them to the fridge overnight to thaw. For an extra treat, warm them slightly in the microwave! What if my marshmallow topping doesn’t hold its shape? Very good question! If your marshmallow topping seems too runny or doesn’t hold up, it may be due to not beating the egg whites to stiff peaks or not reaching the right temperature when boiling the sugar syrup. To remedy this, make sure you’re incorporating the sugar syrup gradually and beating continuously until thick and glossy—about 5-7 minutes should do the trick! Are Sweet Potato Pie Bars allergen-friendly? Definitely! You can modify the recipe to suit dietary needs. For a gluten-free option, use gluten-free graham crackers for the crust. Additionally, substitute whole milk and heavy cream with non-dairy alternatives like almond milk or coconut cream to make it dairy-free. Just tailor the ingredients to your specific dietary considerations and you’re all set! Sweet Potato Pie Bars: Comforting Fall Treat with Marshmallow Twist Explore Sweet Potato Pie Bars, a delightful fall dessert blending sweet potato filling and fluffy marshmallow, perfect for Thanksgiving. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 50 minutes minsChilling Time 1 hour hrTotal Time 2 hours hrs 5 minutes mins Servings: 12 slicesCourse: DessertsCuisine: AmericanCalories: 250 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Crust1 cup Graham Crackers Crushed2 tablespoons Granulated Sugar1/2 teaspoon Fine Sea Salt1/2 cup Unsalted Butter MeltedFor the Filling2 cups Fresh Sweet Potato Puree Avoid canned options3 large Eggs1 cup Whole Milk1/2 cup Heavy Cream1 tablespoon Bourbon Or vanilla1 teaspoon Ground Cinnamon Adjust to taste1/2 teaspoon Ground Ginger Adjust to taste1/4 teaspoon Ground Cloves Adjust to taste1/4 teaspoon SaltFor the Marshmallow Topping3 large Egg Whites1/4 teaspoon Cream of Tartar1 cup Granulated Sugar1/3 cup Light Corn Syrup1/4 cup Water Equipment Mixing BowlBaking panSpatulaCandy thermometer Method PreparationPreheat oven to 350°F (175°C). Line an 8x8-inch baking pan with foil, greasing lightly.In a bowl, combine crushed graham crackers, sugar, and salt. Mix in melted butter and press into the pan.Bake crust for 10 minutes. Let cool.FillingIn a bowl, whisk together sweet potato puree, sugar, eggs, milk, heavy cream, bourbon, salt, cinnamon, ginger, and cloves until smooth.Pour mixture over cooled crust and bake for 40 minutes until filling is set.Marshmallow ToppingBeat egg whites with cream of tartar until soft peaks form.In a saucepan, boil sugar, corn syrup, water, and salt until it reaches 240°F (115°C).Drizzle hot syrup into egg whites while beating until thick and glossy.Spread marshmallow topping over sweet potato filling and toast lightly.CoolingLet bars cool for 15 minutes, then chill in the refrigerator for at least one hour before serving. Nutrition Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 18gVitamin A: 2000IUVitamin C: 5mgCalcium: 50mgIron: 1mg NotesUse fresh sweet potatoes for best results. Watch marshmallow while toasting to prevent burning. Use a sharp knife dipped in warm water to cut bars cleanly. Tried this recipe?Let us know how it was!
