Description
Sweet Potato Pie Bars combine a buttery shortbread crust with a velvety sweet potato filling, delivering all the nostalgic flavors of classic sweet potato pie in an easy-to-serve bar form. Topped with a hint of spice and optionally finished with whipped cream or pecans, these bars are perfect for gatherings, potlucks, or whenever you crave homemade southern comfort in a convenient treat. These bars are a great make-ahead option and keep well for several days.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 2 cups mashed sweet potatoes (about 2 large sweet potatoes, cooked and mashed)
- 3/4 cup brown sugar
- 2 large eggs
- 1/2 cup evaporated milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- Optional: Whipped cream and toasted pecans for garnish
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a bowl, cream together butter, flour, granulated sugar, and salt until a crumbly dough forms. Press evenly into the bottom of the prepared pan.
- Bake the crust for 15 minutes until set but not browned. Remove from oven and set aside.
- In a large mixing bowl, combine mashed sweet potatoes, brown sugar, eggs, evaporated milk, vanilla, cinnamon, nutmeg, ginger, and cloves. Mix until smooth and well combined.
- Pour the sweet potato mixture over the pre-baked crust and spread evenly.
- Bake for 35–40 minutes until the center is set and a toothpick inserted comes out clean.
- Cool completely in the pan, then refrigerate for at least 2 hours to firm up.
- Lift bars out using parchment, slice, and garnish with whipped cream and pecans as desired.
Notes
You can substitute canned sweet potato puree for fresh sweet potatoes. For a dairy-free version, use plant-based butter and non-dairy milk. Store slices in an airtight container in the fridge for up to 5 days or freeze for up to 2 months. To prevent soggy crust, make sure the crust is fully baked before adding filling. If bars seem too soft, chill longer before slicing. Allow bars to come to room temperature before serving for best texture.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 bar
- Calories: 260
- Sugar: 18g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
Keywords: Sweet Potato Pie Bars