If you love classic Southern desserts but want something a little easier to slice, share, and enjoy at gatherings, these Sweet Potato Pie Bars are the perfect treat. They combine the rich, creamy flavor of homemade sweet potato pie with the convenience of handheld dessert bars, making them ideal for holiday parties, family dinners, or anytime you crave comfort food with a twist. Picture this: a buttery graham cracker crust, a silky spiced sweet potato filling, and a golden toasted marshmallow topping that brings all the cozy fall vibes to your dessert table. These bars are not only beautiful but also simple to make, so even beginner bakers can impress guests with a dessert that tastes like it came straight from a bakery. Whether you’re looking for holiday desserts, comforting recipes for gatherings, or a unique alternative to pumpkin pie, this recipe is about to become your new seasonal favorite.
Why You’ll Love This Recipe
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Easy to make with simple ingredients you already have at home
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Perfect for holidays, potlucks, or Sunday dinners with the family
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A creative twist on classic sweet potato pie, but easier to serve
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Kid-friendly and great for picky eaters who love marshmallows
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Can be made ahead, chilled, and ready to serve when needed
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Combines comfort food flavors with crowd-pleasing presentation
Ingredient Breakdown
Graham Cracker Crumbs: Form the base of the crust, giving structure and a buttery crunch.
Granulated Sugar: Sweetens the crust and balances the spices.
Salted Butter: Binds the crust and adds rich, buttery flavor.
Sweet Potatoes: The star ingredient, naturally sweet and creamy, creating the filling’s base.
Sweetened Condensed Milk: Adds sweetness and creaminess while binding the filling.
Softened Butter: Enriches the filling and ensures a smooth texture.
Eggs: Help set the filling, making the bars firm but tender.
Orange Zest (optional): Adds a fresh, citrusy brightness that enhances the spices.
Cinnamon: Brings warmth and depth, the essential holiday spice.
Ginger: Adds a subtle spiciness for balance.
Cloves: Contributes a rich, aromatic depth.
Mini Marshmallows: The finishing touch, toasted for a gooey, sweet topping that everyone loves.
Pro Tips
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Bake the crust long enough so it holds up under the filling without becoming soggy.
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Let the sweet potatoes cool before blending to avoid scrambling the eggs in the filling.
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Keep a close eye when broiling the marshmallows—golden brown happens fast.
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For clean cuts, use a serrated knife dipped in hot water, wiping between slices.
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Chill thoroughly before slicing for neat, bakery-style squares.
Ingredient Swaps or Variations
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Crust: Swap graham crackers with gingersnaps, Biscoff cookies, or digestive biscuits for extra flavor.
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Spices: Add nutmeg or cardamom for a unique twist.
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Marshmallow Topping: Replace with whipped cream or a pecan streusel topping for variation.
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Sweetener: Use brown sugar in the crust for a caramelized depth.
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Gluten-Free Option: Use gluten-free graham crackers or almond flour crust.
Serving Suggestions
These Sweet Potato Pie Bars are perfect served chilled or slightly warmed. Pair them with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. They also make a great addition to a dessert tray alongside brownies, blondies, and pumpkin bars for variety. For drinks, serve with spiced chai tea, coffee, or hot apple cider for the ultimate cozy pairing.
Make Ahead + Storage Tips
You can make these bars a day or two ahead of time and refrigerate until ready to serve. For storing leftovers, keep them covered in the refrigerator for up to 4 days. If stacking, place parchment paper between layers to prevent sticking. To freeze, wrap tightly and store for up to 2 months without the marshmallow topping. Add marshmallows and broil only after thawing for best results. To reheat a slice, warm gently in the oven or microwave, but note that chilling maintains the best texture.
Cultural or Historical Notes
Sweet potato pie has deep roots in Southern cooking, particularly in African American communities where it has been a cherished holiday dessert for generations. This bar version takes that traditional pie and adapts it into a more portable, shareable treat, making it perfect for modern gatherings while still honoring the original flavors and history.
Frequently Asked Questions
Can I use canned sweet potatoes instead of fresh?
Yes, canned sweet potatoes can work. Just make sure to drain them well before blending, and adjust the sweetness slightly if they are already syrup-packed.
Do I have to use marshmallows on top?
Not at all! You can leave them off for a classic pie flavor or swap them with whipped cream or pecans.
Can I double this recipe for a larger crowd?
Yes, simply use a 9×13-inch baking pan and adjust the baking time slightly.
How do I know when the bars are done baking?
The filling should be set, and a toothpick inserted in the center should come out mostly clean with only a few moist crumbs.
Can I make these bars dairy-free?
Yes, substitute dairy-free butter and sweetened condensed coconut milk for a delicious dairy-free version.
Sweet Potato Pie Bars
Ingredients
Equipment
Method
- Add sweet potatoes to a stockpot, cover with water, and boil until fork-tender (15–18 minutes). Drain and let cool.
- Preheat oven to 350°F (180°C). Line an 8-inch square pan with parchment paper, leaving overhang.
- Mix graham cracker crumbs, sugar, and melted butter. Press into pan and bake for 15 minutes.
- In a bowl, combine cooled sweet potatoes, condensed milk, softened butter, eggs, spices, and orange zest. Beat until smooth.
- Pour filling over crust and bake 35–45 minutes, until a skewer comes out clean.
- Cool bars, then refrigerate 4–5 hours until firm.
- Sprinkle marshmallows on top and broil 2–3 minutes until browned.
- Cut into squares with a serrated knife and serve.