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Sweet Potato Pie Bars Easy Holiday Dessert Recipe
Emily

Sweet Potato Pie Bars

A holiday favorite in bar form! These Sweet Potato Pie Bars feature a buttery graham cracker crust, spiced sweet potato filling, and a gooey toasted marshmallow topping.
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Prep Time 25 minutes
Cook Time 1 hour
Chill Time 5 hours
Total Time 1 hour 25 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup (90 g) graham cracker crumbs (about 5 full sheets)
  • 1/8 cup (25 g) white granulated sugar
  • 1/4 cup (60 g) salted butter, melted
  • 1 lb (450 g) sweet potatoes (2 to 3 roots)
  • 1 can (14 oz / 400 g) sweetened condensed milk
  • 1/4 cup (30 g) salted butter, softened
  • 2 eggs
  • 1 tsp grated orange zest (optional)
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 2 cups (100 g) mini marshmallows

Equipment

  • 8-inch square baking pan
  • Parchment paper
  • large stockpot
  • Mixing bowls
  • Electric mixer
  • serrated knife

Method
 

  1. Add sweet potatoes to a stockpot, cover with water, and boil until fork-tender (15–18 minutes). Drain and let cool.
  2. Preheat oven to 350°F (180°C). Line an 8-inch square pan with parchment paper, leaving overhang.
  3. Mix graham cracker crumbs, sugar, and melted butter. Press into pan and bake for 15 minutes.
  4. In a bowl, combine cooled sweet potatoes, condensed milk, softened butter, eggs, spices, and orange zest. Beat until smooth.
  5. Pour filling over crust and bake 35–45 minutes, until a skewer comes out clean.
  6. Cool bars, then refrigerate 4–5 hours until firm.
  7. Sprinkle marshmallows on top and broil 2–3 minutes until browned.
  8. Cut into squares with a serrated knife and serve.

Notes

For a deeper flavor, roast the sweet potatoes instead of boiling them. Store leftovers covered in the fridge for up to 4 days. Best served chilled or slightly warmed with whipped cream.