Here’s a delectable dessert bar I absolutely love—smooth sweet potato filling layered over buttery crust, reminiscent of classic sweet potato pie in every bite.

Why You’ll Love This Recipe

I love how these bars capture all the creamy, spiced flavors of sweet potato pie in easy, handheld form. The sweet potato layer is silky and warmly spiced, while the crust provides just the right buttery crunch. They feel festive enough for holidays but simple enough for weekday baking—and everyone seems happy digging in.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ½ cups all‑purpose flour
⅓ cup granulated sugar
½ teaspoon salt
½ cup unsalted butter, softened or slightly chilled, cut into cubes
1 large egg
1 cup cooked, mashed sweet potato (about 1 medium cooked yam)
½ cup brown sugar, packed
2 large eggs
¼ cup evaporated milk or heavy cream
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
Pinch of salt
Optional: whipped cream, pecan pieces, or a sprinkle of extra cinnamon on top

Directions

I preheat the oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper, leaving overhang for easy removal.
I prepare the crust by mixing flour, sugar, and salt. I cut in the butter until mixture resembles coarse crumbs, then press evenly into the bottom of the pan. I bake the crust for about 12–15 minutes until lightly golden.
While the crust bakes, I whisk together the mashed sweet potato, brown sugar, eggs, cream (or milk), vanilla, cinnamon, nutmeg, and salt until smooth and creamy.
I pour the sweet potato filling over the pre‑baked crust and spread it evenly.
I return the pan to the oven and bake for an additional 20–25 minutes, until filling is set around the edges but still slightly jiggly in the center.
I remove from oven and let the bars cool completely in the pan before slicing into squares or bars using the parchment overhang.

Servings And Timing

Servings: I usually cut into 9 large bars or 16 smaller ones
Prep time: about 15–20 minutes (excluding cooking the sweet potato)
Cook time: approximately 35–40 minutes total (including crust bake and filling bake)
Total time: roughly 50–60 minutes

Variations

I sometimes swirl softened cream cheese into the sweet potato filling before baking for a richer, tangy texture.
I occasionally fold in chopped pecans or walnuts into the filling or sprinkle them on top for crunch.
I’ve tasted variations using a graham‑cracker crust or gingersnap crust for a spice-forward twist.
I sometimes add a teaspoon of orange zest or a splash of maple syrup to deepen flavor.
I swap heavy cream for coconut milk and use vegan butter and egg substitute for a dairy‑free version.

Storage/Reheating

I let the bars cool fully, then store them in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. No reheating is needed—they taste delicious chilled or at room temperature. If I want a warm bite, I’ll briefly microwave (about 10 seconds) or enjoy alongside a scoop of ice cream.

Sweet Potato Pie Bars

FAQs

Can I Use Canned Sweet Potato Instead Of Homemade?

Yes—I sometimes use canned mashed sweet potato (just be sure to drain excess liquid). I find it works fine and saves time.

Will The Filling Be Firm Enough To Cut Neatly?

Yes—as long as the bars cool completely before slicing. I peel away the parchment and slice gently for clean edges.

Can I Freeze These Bars?

Absolutely—I freeze uncut bars or cut pieces in a sealed bag or container for up to 2 months. I thaw them overnight in the refrigerator before serving.

Can I Make These Ahead For A Gathering?

Yes—I often bake them the day before and leave them chilled. They stay firm and flavorful, and are ready to serve without fuss.

Can I Adjust The Spices?

Definitely—I adjust cinnamon and nutmeg to taste and sometimes add ginger or allspice if I want more warm, aromatic notes.

Conclusion

I absolutely adore sweet potato pie bars—they bring all the cozy, creamy sweetness of classic pie in convenient bar form. The buttery crust and spiced, silky filling make each bite comforting and memorable. I hope these become a favorite in your baking repertoire, just as they are in mine!

Sweet Potato Pie Bars

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Author: Sophia
Total Time: 60 minutes
Yield: 9–16 bars
Diet: Vegetarian

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Description

Rich and creamy sweet potato filling atop a buttery, golden crust—these sweet potato pie bars are a cozy, spiced treat perfect for holidays or casual dessert cravings.

Ingredients

1½ cups all-purpose flour

⅓ cup granulated sugar

½ teaspoon salt

½ cup unsalted butter, softened or slightly chilled, cut into cubes

1 large egg

1 cup cooked, mashed sweet potato (about 1 medium yam)

½ cup packed brown sugar

2 large eggs

¼ cup evaporated milk or heavy cream

1 teaspoon vanilla extract

½ teaspoon ground cinnamon

⅛ teaspoon ground nutmeg

Pinch of salt

Optional toppings: whipped cream, chopped pecans, extra cinnamon

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Instructions

Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment paper, leaving overhang.
In a bowl, mix flour, granulated sugar, and salt. Cut in butter until mixture resembles coarse crumbs.
Press crust mixture into bottom of the prepared pan. Bake for 12–15 minutes until lightly golden.
Meanwhile, whisk together mashed sweet potato, brown sugar, eggs, cream, vanilla, cinnamon, nutmeg, and salt until smooth.
Pour filling over the pre-baked crust and spread evenly.
Bake an additional 20–25 minutes, until filling is set around edges and slightly jiggly in center.
Let cool completely in the pan, then lift out using parchment and slice into bars.