Introduction
Sweet potato pie bars are a modern twist on the classic Southern sweet potato pie. Instead of making a traditional round pie, this recipe transforms the rich, spiced filling into portable, sliceable dessert bars with a buttery crust. They are ideal for holidays, gatherings, meal prep desserts, or anytime you crave something cozy, smooth, and warmly spiced. These bars combine the creaminess of sweet potato, the warmth of cinnamon and nutmeg, and the ease of a bar dessert.
Ingredients
For the Crust
1 1/2 cups all purpose flour
1/2 cup powdered sugar
1/4 teaspoon salt
3/4 cup unsalted butter, cold and cubed
For the Sweet Potato Filling
2 cups mashed cooked sweet potatoes (roasted or boiled)
3/4 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1/2 cup evaporated milk or whole milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
2 tablespoons melted butter
For the Topping (optional)
1/2 cup pecans, chopped
2 tablespoons brown sugar
1 tablespoon melted butter
Instructions
Prepare the crust:
Preheat oven to 350°F (175°C).
Line a 9×13 inch baking pan with parchment paper.
In a bowl, mix flour, powdered sugar, and salt.
Add the cold cubed butter and cut it in with your fingers or a pastry cutter until crumbly.
Press the mixture firmly and evenly into the bottom of the prepared pan.
Bake for 15 to 18 minutes until lightly golden.
Prepare the filling:
Into a mixing bowl, add mashed sweet potatoes, granulated sugar, brown sugar, eggs, evaporated milk, vanilla, cinnamon, nutmeg, ginger, salt, and melted butter.
Whisk until completely smooth and creamy.
Pour the filling over the pre baked crust and spread evenly.
Optional topping:
Mix pecans, brown sugar, and melted butter.
Sprinkle over the filling.
Bake:
Place the pan back into the oven.
Bake for 35 to 45 minutes or until the center is set and no longer jiggles.
Cool completely before slicing into bars for clean cuts.
Methods
The crust method uses the classic shortbread technique. Cold butter is cut into flour to create a crumbly base that bakes firm enough to hold the creamy filling.
The filling uses the custard method, combining eggs with sweet potatoes and milk to form a silky baked custard texture.
Baking at moderate heat allows the filling to set without cracking.
History
Sweet potato pie dates back to African American culinary traditions in the Southern United States. Sweet potatoes were more available than pumpkins in many regions, leading to the development of the iconic sweet potato pie. Transforming the pie into bars is a more recent trend, making the dessert easier to serve at large gatherings or parties.
Benefits
Sweet potatoes are rich in fiber, vitamin A, vitamin C, and antioxidants.
Bars offer portion control and convenience.
This recipe is ideal for make ahead entertaining since the bars firm up beautifully overnight.
Formation
The dessert forms in layers: a buttery shortbread crust on the bottom, a thick, smooth sweet potato custard filling in the middle, and an optional crunchy pecan topping on top. When chilled, the layers hold perfectly, creating clean slices.
Conclusion
Sweet potato pie bars are a comforting dessert with both traditional roots and modern convenience. The rich flavor of sweet potato combined with warm spices and a tender crust creates a memorable treat suitable for holidays or everyday dessert moments.
Lovers
These bars are loved by fans of classic sweet potato pie, people who enjoy warm spices, holiday bakers, and those who prefer bar desserts over traditional pies for ease of serving. They are also a favorite among families who love nostalgic Southern flavors.
Nutrition (approximate per bar, based on 20 bars)
Calories: 185
Fat: 8 g
Carbohydrates: 26 g
Sugar: 17 g
Protein: 2 g
Fiber: 2 g
If you want, I can also give you a gluten free version, dairy free version, crust variation, or topping options.