Sweet Potato Pie Bars

A comforting, cozy dessert that packs all the flavor of sweet potato pie into easy-to-serve bar form. Soft, spiced sweet potato filling rests on a buttery crust — perfect for dessert, holiday gatherings, or a sweet treat any time.

Why You’ll Love This Recipe

• Classic sweet potato pie flavors (warm spices + creamy filling) in easy-to-serve bars
• Simple to make — less fussy than a traditional pie crust
• Can be baked ahead and sliced for easy serving
• Great for holidays, potlucks, or family dinners
• Creamy, spiced, and satisfying — hits that cozy dessert craving

Ingredients

For the Crust/Base

• 1 ½ cups (≈ 190 g) all-purpose flour
• ½ cup (≈ 115 g) unsalted butter, softened (or cold & cubed)
• ¼ cup (50 g) granulated sugar
• Pinch of salt

For the Sweet Potato Filling

• 2 cups (≈ 400–450 g) cooked sweet potato — mashed smooth (about 2–3 medium sweet potatoes)
• ½ cup (100 g) brown sugar, packed
• 2 large eggs
• ½ cup (120 ml) milk (or cream)
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground ginger (optional, for warmth)
• 1 tsp vanilla extract
• Pinch of salt

Optional Topping

• Whipped cream or whipped topping
• A sprinkle of cinnamon or nutmeg
• Pecan halves or chopped pecans for crunch

Instructions

1. Prep & Preheat

• Preheat oven to 350 °F (175 °C).
• Grease or line an 8×8-inch (or 9×9-inch) square baking pan with parchment paper for easy removal.

2. Make the Crust / Base

• In a bowl, combine flour, sugar, and salt.
• Cut or rub in softened (or cubed) butter until mixture resembles coarse crumbs.
• Press the mixture evenly into the bottom of the prepared pan, forming a firm, even base.

3. Prepare the Filling

• In another bowl, mix mashed sweet potato, brown sugar, eggs, milk (or cream), cinnamon, nutmeg, ginger (if using), vanilla, and pinch of salt. Stir until smooth and creamy — no lumps.

4. Assemble & Bake

• Pour the sweet potato filling over the crust in the pan, smoothing the top with a spatula.
• Bake for 35–45 minutes, or until the filling is set around the edges and slightly jiggly in the center (it will firm up as it cools).
• If the top starts browning too much, loosely cover with foil for last 10 minutes.

5. Cool & Slice

• Let the bars cool completely in the pan — at least 1 hour (or overnight in fridge for cleaner slices).
• Once cooled, lift out using parchment paper (if used) and cut into squares or bars.

6. Serve

• Serve plain, or topped with whipped cream and a sprinkle of cinnamon or pecans.
• Bars are delicious slightly warm or chilled.

You Must Know

• Mashed sweet potatoes should be smooth — any lumps can cause uneven texture.
• Bake until the filling is almost set — it continues to firm up as it cools.
• Cooling fully (or chilling) makes slicing easier and cleaner.
• The crust should be pressed firmly and evenly for stable base.

Pro Tips

• Roast whole sweet potatoes instead of boiling — yields more flavor and deeper sweetness.
• For extra flavor, add a pinch of ground cloves or allspice to the filling.
• Use parchment paper — makes removing and slicing bars so much easier.
• Let the bars rest overnight in the fridge for firmer texture and easier cutting.

Ingredient Substitutions

• Butter: Use coconut oil or margarine for dairy-free version (texture changes slightly).
• Milk/Cream: Use almond milk or oat milk — slightly lighter texture.
• Sugar: Use coconut sugar or maple syrup (reduce liquid slightly if using syrup).
• Spices: Adjust spices to taste — more cinnamon, or add cloves/allspice for depth.

Serving Suggestions

• With whipped cream and a sprinkle of cinnamon or nutmeg
• Add a scoop of vanilla ice cream for a warm-cold dessert combo
• Serve alongside coffee or spiced tea for cozy pairing
• Great as a fall/winter dessert or holiday treat

Storage Tips

• Store cooled bars in an airtight container in fridge — good for 3–4 days
• For longer storage: freeze uncut bars tightly wrapped; thaw in fridge before serving
• Bars taste even better after chilling — flavors meld and texture firm up

Frequently Asked Questions

→ Can I make this gluten-free?
Yes — use a 1:1 gluten-free flour blend for the crust. Texture may vary slightly.

→ Can I use canned sweet potato or pumpkin?
So you could — use cooked, mashed sweet potato or pumpkin puree — but adjust sugar and liquid since canned may be wetter.

→ What if the filling cracks?
It likely overbaked. Next time, bake until just set — center may jiggle slightly.

→ Can I make mini bar sizes or muffins?
Yes — use a muffin tin for small bites; bake about 18–22 minutes and adjust filling amount per cavity.

Enjoy these Sweet Potato Pie Bars — warm, cozy, and filled with classic autumn flavor that’s perfect any time you want comfort in dessert form.

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