Imagine the magic of classic holiday desserts transformed into handheld treats, and you’ve got Sweet Potato Pie Bars. These beauties layer a buttery graham cracker crust, silky sweet potato filling kissed with cinnamon and spice, and a fluffy, toasted marshmallow topping. Every bite is cozy, creamy, and nostalgic, but with an easy twist that makes them irresistible for gatherings, potlucks, or just a Tuesday night craving. If you’re searching for a dessert that’s homey yet show-stopping, Sweet Potato Pie Bars are ready to steal the spotlight at your table!

Sweet Potato Pie Bars Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Sweet Potato Pie Bars is how each ingredient pulls its weight—contributing texture, richness, or that signature autumnal flavor. With a handful of simple staples and a dash of spices, you’ll create something that’s simply unforgettable.

Graham crackers (18 full sheets): These form the sweet, crumbly base and deliver that perfect contrast to the creamy filling.
Granulated sugar (1/4 cup + 1/4 cup + 3/4 cup): Used in both the crust, filling, and topping for balanced sweetness throughout every layer.
Fine sea salt (1/2 teaspoon + 1 teaspoon + 1/4 teaspoon): A little salt sharpens the flavors and makes the sweet notes shine even more.
Unsalted butter (12 tablespoons): Melted butter binds the crust and adds a delicious richness.
Fresh sweet potato puree (2 cups): Not canned! Roasted and whipped sweet potatoes deliver unbeatable flavor and texture to the filling.
Large eggs (3 for filling, 2 whites for topping): Eggs create structure and that custardy finish in the filling, while the whites make the marshmallow topping luxuriously fluffy.
Whole milk (1 1/2 cups): The key to an ultra-creamy, melt-in-your-mouth sweet potato layer.
Heavy cream (1/2 cup): Richness and a smooth, velvety texture.
Bourbon (1 tablespoon or 1 teaspoon vanilla): A splash of bourbon deepens the flavor, but vanilla is a lovely alcohol-free option.
Ground cinnamon (1 1/2 teaspoons): Classic pie spice that instantly brings warm, cozy notes.
Ground ginger (1/2 teaspoon): Adds gentle heat and complexity to the filling.
Ground cloves (1/4 teaspoon): A little goes a long way for that traditional autumn spice finish.
Cream of tartar (1/4 teaspoon): Essential for stabilizing the egg whites in your marshmallow topping.
Light corn syrup (1/2 cup): Gives the marshmallow layer that luscious, gooey chew.
Water (1/4 cup): Helps heat and dissolve the sugar for your marshmallow layer.
Vanilla extract (1 1/2 teaspoons): Rounds everything out with aromatic sweetness in the topping.

How to Make Sweet Potato Pie Bars

Step 1: Prepare the Graham Cracker Crust

Start by preheating your oven to 350°F. Line an 8×8-inch metal baking pan with foil, leaving a generous overhang for easy lifting later. In a food processor, pulse the graham crackers with sugar and salt until finely ground. Pour in the melted butter and process until the mixture looks like wet sand. Firmly press it into the bottom of your prepared pan to create an even, compact layer. Bake for 10 minutes, then let the crust cool completely on a rack. Don’t skip this—it’s the foundation of your Sweet Potato Pie Bars!

Step 2: Mix the Sweet Potato Filling

While your crust cools, combine sweet potato puree, sugar, eggs, milk, heavy cream, bourbon or vanilla, salt, cinnamon, ginger, and cloves in a large bowl. Grab your electric mixer and blend until everything is velvety smooth and united. The spices will immediately transport you to cozy autumn evenings! Pour this aromatic, creamy mixture over your cooled crust—the rich orange color already promises something delicious.

Step 3: Bake Until Perfectly Set

Bake the filled pan for about 40 minutes, or until the center is set with just a subtle, inviting wobble. This ensures your Sweet Potato Pie Bars will slice cleanly and have that just-right custard texture. Allow them to cool to room temperature; this will help the filling finish setting and make slicing neater later on.

Step 4: Whip Up the Marshmallow Topping

While your bars cool, make the marshmallow magic happen. In a stand mixer fitted with a whisk, beat the egg whites and cream of tartar until soft peaks form. At the same time, in a small, heavy saucepan, combine sugar, corn syrup, water, and salt. Bring to a boil till a candy thermometer reaches 240°F exactly—no more, no less! With the mixer on low, slowly drizzle the hot syrup into your egg whites, then increase to medium-high and whip for about seven minutes. The result? Fluffy, glossy marshmallow goodness that feels like a cloud. Beat in the vanilla for a final flourish.

Step 5: Toast and Chill

Spread your swoon-worthy marshmallow topping evenly over the sweet potato layer. If you’ve got a kitchen torch, lightly toast the top until golden. If not, broil under close watch for about a minute. (A word to the wise: Don’t step away from the oven! Marshmallow goes from toasted to charred in seconds.) Once beautifully golden, chill in the fridge for at least an hour before slicing into perfect bars. This rest time is crucial for clean cuts and solid layers—worth the wait!

How to Serve Sweet Potato Pie Bars

Garnishes

For swoon-worthy presentation, top your Sweet Potato Pie Bars with a light sprinkle of ground cinnamon, chocolate shavings, or a handful of chopped candied pecans. A little dusting of powdered sugar also looks irresistibly snowy and festive, especially for holidays or special occasions.

Side Dishes

Pair your Sweet Potato Pie Bars with freshly brewed coffee or spiced chai for a lovely afternoon treat. If you’re serving dessert after a big meal, a scoop of vanilla or cinnamon ice cream on the side can make every bite even more decadent. For lighter fare, a simple fruit salad with pineapple and berries balances the richness just right.

Creative Ways to Present

Let your presentation shine! Try cutting the bars into small, bite-sized cubes and serving them in mini cupcake liners for a party platter. Or, layer broken pieces with whipped cream and extra toasted marshmallow in parfait glasses for an elevated dessert cup. Individual squares on pretty plates with a drizzle of caramel sauce always impress, too.

Make Ahead and Storage

Storing Leftovers

Store leftover Sweet Potato Pie Bars in an airtight container in the fridge—they’ll stay fresh and delicious for up to five days. The marshmallow topping may lose a little of its bounce after the first day, but the flavors only deepen and meld together as they chill.

Freezing

Surprisingly, these bars freeze well! Place them on a baking sheet to freeze until solid, then transfer to a zip-top bag, separating layers with parchment. They’ll keep for up to two months. Thaw overnight in the fridge before serving for the best texture.

Reheating

If you want to bring a little warmth back to the bars, let them sit at room temperature for 15–20 minutes before enjoying. For a just-baked taste, you can gently microwave individual bars for 10–15 seconds. Be aware that microwaving can soften the crust, so it’s best done only when needed.

FAQs

Can I use canned sweet potato puree instead of fresh?

Freshly roasted sweet potatoes will give you the most heavenly flavor and creamy texture, but if you’re short on time, canned sweet potato puree will work in a pinch. Just make sure it’s pure sweet potato and not sweetened pie filling—otherwise, your bars might turn out overly sweet and a little too soft.

Can I make Sweet Potato Pie Bars without a kitchen torch?

Absolutely! While a torch gives you that perfect bakery finish, your oven broiler works beautifully. Just keep a close eye and broil until the marshmallow is barely golden—usually under a minute. Don’t wander away, as it browns quickly!

What’s the best way to cut the bars neatly?

The secret to clean cuts is patience. Chill your Sweet Potato Pie Bars well before slicing, and use a sharp knife wiped clean between each cut. For extra perfection, dip the knife in warm water and dry it before slicing through the marshmallow topping.

Can I make these bars gluten-free?

Yes! Simply swap out regular graham crackers for a good-quality gluten-free version. Everything else is naturally gluten-free, so this one small change makes Sweet Potato Pie Bars safe and still scrumptious for anyone avoiding gluten.

Are there any fun variations I can try?

Definitely! Swap in maple syrup for the corn syrup in the topping for a deeper, woodsy sweetness, or sprinkle toasted pecans between the filling and marshmallow layers for a little crunch. A dash of nutmeg or orange zest in the filling is also a lovely twist.

Final Thoughts

If you’re ready for all the nostalgia and comfort of classic sweet potato pie without the fuss of rolling dough, Sweet Potato Pie Bars are calling your name. They’re easy, impressive, and guaranteed to make you the star of any dessert table. So gather your ingredients, turn up your favorite playlist, and dive into a baking adventure—these bars are pure joy in every bite!

Sweet Potato Pie Bars Recipe

★★★★★

5.1 from 27 reviews

Author: lilan
Total Time: 1 hour 40 minutes
Yield: 16 bars 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in these delectable Sweet Potato Pie Bars that offer a delightful combination of a buttery graham cracker crust, a creamy sweet potato filling, and a fluffy marshmallow topping. Perfect for holiday gatherings or a special treat!

Instructions

For the crust: Preheat oven. Line baking pan, process graham crackers, sugar, salt. Add butter, press into pan, bake, and cool.
For the filling: Beat all filling ingredients, pour over crust, bake until set, let cool.
For the marshmallow topping: Beat egg whites, combine sugar, corn syrup, water, salt in saucepan, boil, drizzle into egg whites, beat until fluffy, add vanilla. Spread over filling, torch or broil. Refrigerate before serving.