Name: Sweet Potato Pie Bars
Ingredients: 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; 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; Whipped cream or whipped topping; A sprinkle of cinnamon or nutmeg; Pecan halves or chopped pecans for crunch

Description

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.

Ingredients

Scale

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.

Notes

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.