Description

Deliciously spiced Sweet Potato Pie Bars featuring a buttery graham cracker crust and a creamy sweet potato filling, perfect for fall and holiday desserts. These bars are easy to make, baked to perfection, and can be topped with whipped cream or mini marshmallows for extra indulgence.

Ingredients

For the crust:

1 1/2 cups graham cracker crumbs
1/4 cup brown sugar
6 tablespoons unsalted butter, melted

For the filling:

2 cups mashed cooked sweet potatoes (about 2 medium sweet potatoes)
1/2 cup brown sugar
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk

Optional topping:

Whipped cream or mini marshmallows for serving

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Instructions

Prepare the oven and pan: Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper to prevent sticking and make removal easy.
Make the crust: In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Mix well until the mixture is evenly moistened. Press the mixture firmly into the bottom of the prepared pan to form an even crust layer.
Bake the crust: Bake the crust in the preheated oven for 8–10 minutes until set and fragrant. Remove from the oven and allow it to cool slightly to prepare for the filling.
Mix the filling: In a large bowl, whisk together the mashed sweet potatoes, brown sugar, granulated sugar, cinnamon, nutmeg, ginger, and salt until smooth and combined. Add the eggs, vanilla extract, and evaporated milk, and whisk together until fully blended and silky.
Combine and bake: Pour the sweet potato filling evenly over the pre-baked crust. Smooth the top with a spatula to create an even layer. Bake the assembled bars for 40–45 minutes or until the center is set and a toothpick inserted comes out mostly clean.
Cool and chill: Remove the bars from the oven and let them cool completely at room temperature. Then refrigerate for at least 2 hours to firm up before slicing into 9 bars.
Serve: Optionally top each bar with whipped cream or mini marshmallows before serving for an extra festive touch.

Notes

Roasting sweet potatoes instead of boiling them enhances their natural flavor and sweetness.
These bars can be made a day in advance and stored refrigerated to develop flavor and texture.
For a gluten-free version, substitute with gluten-free graham cracker crumbs.