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
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.
Notes
Swirl in softened cream cheese for a tangy twist.
Fold in chopped pecans or walnuts for texture.
Try a graham cracker or gingersnap crust for variation.
Add orange zest or maple syrup for deeper flavor.
Use coconut milk and vegan substitutes for a dairy-free version.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (1/16 of batch)
- Calories: 180
- Sugar: 12g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
