Homemade Sweet Potato Pie Bars – These Homemade Sweet Potato Pie Bars are a delightful twist on a classic dessert. Perfect for any gathering. With a buttery graham cracker crust, creamy sweet potato filling, and a fluffy marshmallow topping. These bars are a guaranteed hit. Ready in just 2.5 hours. They’re as easy to make. As they are delicious.
The first time I made these sweet potato pie bars. My husband and child couldn’t wait to dig in. The kitchen was filled with the warm aroma of cinnamon and ginger. And the sight of the toasted marshmallow topping. Had them hovering nearby. Eager for a taste. When they finally took a bite. Their eyes lit up with delight. My husband declared it his new favorite dessert. And my child asked for seconds. These bars have since become a family favorite. Requested on every special occasion.
What makes this Homemade Sweet Potato Pie Bars truly special?
These bars offer the perfect balance of flavors and textures. A crunchy graham cracker crust. A creamy and spiced sweet potato filling. And a light, fluffy marshmallow topping. They are easy to make. Store well. And provide a fun, portable alternative. To traditional sweet potato pie. Plus, the addition of bourbon or vanilla. Adds a sophisticated twist. That sets these bars apart.
What You Need To Make This Homemade Sweet Potato Pie Bars Recipe?
Graham Crackers: The foundation of our crust. Their crunch and subtle sweetness. Provide the perfect base. Tip: crush them finely. To avoid a crumbly crust.
Unsalted Butter: Essential for binding our crust together. Melting it ensures every crumb gets coated. Adding richness and flavor.
Sweet Potato Puree: The star of our filling. Sweet potatoes bring a natural sweetness. And creamy texture. That’s simply irresistible. Freshly roasted sweet potatoes. Can elevate the flavor even more.
Bourbon (or Vanilla): Adds depth to the filling. Bourbon offers a hint of sophistication. While vanilla keeps it classic. And kid-friendly.
Spices (Cinnamon, Ginger, Clove): These warm spices. Complement the sweet potatoes perfectly. Making each bite a cozy delight.
Whole Milk & Heavy Cream: These add creaminess to the filling. Making it luscious. And smooth.
Egg Whites & Cream of Tartar: The foundation of our marshmallow topping. They whip up light and fluffy. Creating a delightful contrast. To the creamy filling.
Granulated Sugar & Light Corn Syrup: Provide the sweetness. And stability needed for our marshmallow topping.
Vanilla Extract: Adds a touch of aromatic sweetness to our marshmallow topping. Rounding out the flavors beautifully.
Steps To Make Homemade Sweet Potato Pie Bars:
For the Crust:
Step 1: Preheat your oven to 350°F. Line an 8×8-inch baking pan with foil.
Step 2: In a food processor. Pulse the graham crackers, sugar, and salt. Until finely ground. Add the melted butter. Pulse until the mixture is moistened.
Step 3: Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes. Let cool completely on a cooling rack. Keep the oven at 350°F.
For the Filling:
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Step 4: In a large bowl, use an electric mixer to beat together the sweet potato puree, sugar, eggs, bourbon (or vanilla), salt, cinnamon, ginger, and clove. Until well combined.
Step 5: Add the milk and heavy cream. And mix until smooth.
Step 6: Pour the filling over the cooled graham cracker crust. Bake for 40 minutes. Or until set. But still slightly wobbly in the center. Let cool to room temperature.
For the Marshmallow Topping:
Step 7: In the bowl of an electric mixer fitted with the whisk attachment. Beat the egg whites and cream of tartar. Until soft peaks form.
Step 8: Meanwhile, in a small heavy-bottomed saucepan over medium-high heat. Combine the sugar, corn syrup, water, and salt. Bring to a boil. Cook until a candy thermometer reads 240°F. Remove from heat.
Step 9: With the mixer on low speed. Carefully and gradually drizzle the hot syrup into the egg whites. Increase speed to medium-high. Beat until thick and glossy. About 7 minutes. Add the vanilla. And beat until combined.
Step 10: Spread the marshmallow topping evenly over the sweet potato layer. Use a kitchen torch to gently toast the marshmallow. Until lightly golden. Alternatively, place the pan under the broiler for 1 minute. Watching closely to avoid burning.
Step 11: Refrigerate for at least 1 hour. Before cutting into squares. And serving.
Tip:
For an extra smooth and flavorful filling. Roast fresh sweet potatoes. Instead of using canned puree. Here’s how you do it:
- Roast the Sweet Potatoes: Preheat your oven to 400°F. Wash and dry sweet potatoes. Then prick them with a fork. Roast on a baking sheet for about 45 minutes. Or until they’re tender when pierced with a fork. Let them cool slightly.
- Make the Puree: Once cooled. Peel off the skins. And mash the flesh with a fork. Or blend it in a food processor. Until smooth. Freshly roasted sweet potatoes add a depth of flavor. And a richer texture to your filling. That’s hard to beat.
Roasting your sweet potatoes enhances their natural sweetness. And adds a caramelized note to your bars. Making them even more delicious.
Frequently Asked Questions:
Can I make these bars ahead of time?
Yes. These bars can be made up to 2 days in advance. Store them in an airtight container. In the refrigerator.
Can I use canned sweet potato puree?
Absolutely! Canned sweet potato puree. Works perfectly in this recipe. Just ensure it’s pure sweet potato. With no added ingredients.
How can I make these bars gluten-free?
To make these bars gluten-free. Simply substitute the graham crackers. With gluten-free graham crackers. All other ingredients are naturally gluten-free.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Homemade Sweet Potato Pie Bars
Ingredients
Crust:
- 18 full graham crackers
- 1/4 c granulated sugar
- 1/2 tsp salt
- 12 tbsp unsalted butter melted
Filling:
- 2 c 16 oz sweet potato puree
- 1/4 c granulated sugar
- 3 large eggs
- 1 tbsp bourbon or 1 tsp vanilla
- 1 tsp fine salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground clove
- 1 1/2 c whole milk
- 1/2 c heavy cream
Topping:
- 2 large egg whites
- 1/4 tsp cream of tartar
- 3/4 c granulated sugar
- 1/2 c light corn syrup
- 1/4 c water
- 1/4 tsp salt
- 1 1/2 tsp vanilla extract
Instructions
- Prepare the Crust: Preheat your oven to 350°F. Line an 8x8-inch baking pan with foil. Crush graham crackers. Mix with sugar and salt. Add melted butter. Press into the pan. And bake for 10 minutes. Let cool.
- Make the Filling: Beat together sweet potato puree, sugar, eggs, bourbon (or vanilla), salt, cinnamon, ginger, and clove until well combined. Add milk. And cream. And mix until smooth. Pour over the crust. And bake for 40 minutes. Let cool.
- Prepare the Topping: Beat egg whites and cream of tartar. Until soft peaks form. Boil sugar, corn syrup, water, and salt. Until it reaches 240°F. Gradually mix into egg whites. Beat until thick and glossy. Add vanilla.
- Finish the Bars: Spread marshmallow topping over the cooled filling. Use a kitchen torch or broiler to toast the topping until golden. Refrigerate for at least 1 hour before cutting into squares. And serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
