Sweet Potato Pie Bars Recipe

[Alfredo]

Hey everyone, I want to introduce you to a dessert that’s both cozy and irresistible! Our Sweet Potato Pie Bars are a delicious twist on the classic pie, with a buttery graham cracker crust and creamy sweet potato filling. Perfect for any time you want a warm, comforting treat!

Ingredients
202×127
65.7 kB

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Filling:

• 2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
• 1 cup granulated sugar
• 1/2 cup packed 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: whipped cream or marshmallows for serving

Instructions​

1. Prepare the Crust:
   • Preheat your oven to 350°F (175°C).
   • In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
   • Press the mixture into the bottom of a greased 9x13-inch baking pan to form a crust.
   • Bake for 10 minutes, then remove from the oven and set aside.
2. Prepare the Filling:
   • In a large bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until smooth and well blended.
3. Assemble and Bake:
   • Pour the sweet potato filling over the pre-baked crust and spread it evenly.
   • Bake for 45-50 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
4. Cool and Serve:
   • Allow the bars to cool completely in the pan on a wire rack.
   • Once cooled, cut into squares and serve. Top with whipped cream or marshmallows if desired.

Enjoy these Sweet Potato Pie Bars as a comforting and sweet treat that's perfect for any occasion!

 

[ambers]

These Sweet Potato Pie Bars sound absolutely amazing! I love the idea of using a graham cracker crust—adds such a nice crunch! Can’t wait to try this out. Thanks for sharing the recipe!