Description

Sweet Potato Pie Bars are a delicious and festive dessert perfect for holidays like Thanksgiving and fall gatherings. Featuring a buttery graham cracker crust topped with creamy, spiced sweet potato filling and an optional crunchy pecan topping, these bars combine classic Southern flavors in an easy-to-slice form. They bake to a set, smooth texture, and are best served chilled or at room temperature.

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 large sweet potatoes)
3/4 cup brown sugar
1/2 cup evaporated milk
2 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt

For the topping (optional):

1/2 cup chopped pecans
2 tablespoons brown sugar
1 tablespoon butter, melted

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Instructions

Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch or 9×9-inch baking pan with parchment paper or lightly grease it to prevent sticking.
Make the crust: In a medium bowl, combine graham cracker crumbs, brown sugar, and melted butter. Mix until well combined, then press the mixture evenly into the bottom of the prepared pan to form a compact crust. Bake for 8–10 minutes until lightly golden, then remove from oven and set aside.
Prepare the filling: In a large bowl, whisk together mashed sweet potatoes, brown sugar, evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, ground ginger, and salt. Stir until the mixture is smooth and well blended.
Assemble the bars: Pour the sweet potato filling over the baked crust and spread it out evenly to smooth the top surface.
Add the topping (optional): If using, mix chopped pecans, brown sugar, and melted butter in a small bowl, then sprinkle this mixture evenly over the filling.
Bake the bars: Place the pan in the oven and bake for 40–45 minutes or until the center is set and a toothpick inserted into the middle comes out clean.
Cool and chill: Allow the bars to cool completely in the pan. After cooling, refrigerate them for at least 2 hours to fully set before slicing into 16 bars.
Serve: Serve the bars chilled or at room temperature, optionally topped with whipped cream for a festive presentation.

Notes

You can substitute canned sweet potatoes or yams (drained and mashed) for a faster preparation.
These bars freeze well—wrap tightly in plastic wrap or foil and store in the freezer for up to 2 months.
For an extra festive touch, serve with a dollop of whipped cream or a sprinkle of cinnamon on top.