Sweet Potato Pie Bars
Sweet potatoes are naturally sweetened bounties that can add a soft and subtle sweet taste to any dessert. So, if you’re craving something sweet but don’t want to indulge in high-caloric delicacies, this sweet potato pie bars recipe with a thick graham cracker crust, sweet, velvety filling, and the cottony marshmallow fluff topping should be your go-to treat. It is soft, warm, and the perfect comfort food for those chilly autumn days.
Why We Love Sweet Potato Pie Bars?
Sweet potato pie bars might be something new to many; however, let me tell you something fascinating! The combination of the naturally sweet potato filling with soft and sticky marshmallows, plus the chewy graham cracker crust, is something you would fall in love with at first bite.
This recipe contains only a quarter cup of sugar because the sweet potatoes are already quite sweet, making this a relatively healthy alternative to other desserts. The vanilla pudding mix and condensed milk add to the sweetness and give the pie a melt-in-the-mouth texture.
The dash of pumpkin pie spice evens out the sweetness of sweet potatoes and condensed milk. And the graham cracker crust, which is the best crust for pies and cheesecakes, adds a slight chewiness to the whole thing.
The result? A soft, warm, gooey sweet potato pie with a fluffy topping, perfect to enjoy with a cup of warm milk, tea, or coffee on a misty fall day.
Ingredients for Sweet Potato Pie Bars
For the Crust
- 3 cups Graham Cracker Crumbs: Graham Crackers make a pie crust that tastes amazing when combined with the filling and topping.
- ¼ cup Granulated White Sugar: White sugar adds chewiness to the pie crust.
- ¾ cup Melted Unsalted Butter: The melted butter keeps the pie crust together.
For Sweet Potato Filling
- 4 cups Cooked Sweet Potato (mashed): The main ingredient of the pie that gives it a soft and silky texture.
- 1 cup Brown Sugar: For flavor and a brownish tinge to the filling.
- 1 cup Unsalted Butter: Use butter softened at room temperature.
- 4 large Eggs: Make sure the eggs are at room temperature so that they can blend well with the filling.
- 2 small boxes of Vanilla Pudding Mix: Add dry pudding mix to the filling.
- 2 cans (28oz) of Sweetened Condensed Milk: For a smooth milky texture
- 1 ½ teaspoon Vanilla Extract: For an aromatic flavor.
- ½ teaspoon Pumpkin Pie Spice: To add a little zesty touch to the pie.
For the Topping
- 13 oz Marshmallow Fluff or Large Marshmallows: Marshmallows make for a light and fluffy pie topping.
Frequently Asked Questions
In case you have some queries regarding the sweet potato pie bars recipe, the following FAQs will help you out:
Q. How to get a consistent Graham Crackers crumb texture?
To get a consistent crumb texture, pulse the Graham Crackers in a blender or food processor on high speed.
Q. Can I use jarred marshmallow fluff for the topping?
Yes, if you don’t have marshmallows at hand, you can use pre-made marshmallow fluff instead.
Q. Can I use fresh sweet potatoes for the filling?
Yes, you can. Just take two medium-large sweet potatoes. Peel and chop them into chunks, and boil in water until they become tender. Drain the water and mash the potatoes until the filling is soft and has no solid sweet potato chunks.
Q. How to store the sweet potato pie bars?
You can store the sweet potato pie bars in an airtight container in the fridge for up to 5 days.
Tips and Tricks for Sweet Potato Pie Bars
Here are some tried and tested tips and tricks to make sweet potato pie bars to remember!
1. If you find it difficult to spread marshmallow fluff on the pie, you can use large marshmallows instead. Cut them in half, place them on the pie and broil them for just 2 minutes to get a fluffy topping.
2. Make sure to cool down the Graham Cracker crust before pouring the filling on it.
3. Do not prepare the vanilla pudding; instead, put the powder in the filling.
4. Keep an eye on the marshmallows when broiling them; otherwise, they will catch fire. To avoid this, you can use a culinary torch as an alternative option.
5. When cutting the pie into square bars, rinse the knife with hot water in between each cut to keep the marshmallow from sticking to everything.
More Easy Recipes You’ll Love!
- Blueberry Lemon Cake
- Lemon Cheesecake Bars
- Pumpkin Spice Chocolate Chip Cookies
- Chai Sugar Cookies
- The Easiest Instant Pot BBQ Chicken
- Instant Pot Southwest Chicken Soup
- Coconut Pound Cake Recipe
- Baked Carrot Cake Donuts
- Puff Pastry Tomato Tarts
Sweet Potato Pie Bars
This sweet potato pie bars recipe with a thick graham cracker crust, sweet, velvety filling, and the cottony marshmallow fluff topping should be your go-to treat. It is soft, warm, and the perfect comfort food for those chilly autumn days.
Ingredients
For Crust
- 3 cups Graham Cracker Crumbs
- ¼ cup Granulated White Sugar
- ¾ cup Melted Unsalted Butter
For Sweet Potato Filling
- 4 cups Cooked Sweet Potato (mashed)
- 1 cup Brown Sugar
- 1 cup Unsalted Butter (softened)
- 4 large Eggs
- 2 small boxes Vanilla Pudding Mix (dry, not prepared)
- 2 cans (28oz) Sweetened Condensed Milk
- 1 ½ teaspoons Vanilla Extract
- 1 teaspoon Cinnamon
- ½ teaspoon Pumpkin Pie Spice
- 13 oz Marshmallow Fluff or Large Marshmallows (halved)
Instructions
Directions For Crust
1.Preheat oven to bake at 350 degrees Fahrenheit. Prepare a 9 x 13 baking dish by greasing the bottom and sides with oil spray. Line with parchment paper, leaving a 2-inch overhang on two sides. Set aside.
2.In a medium sized mixing bowl combine all the ingredients (graham crumbs, white sugar, and melted butter) and mix until graham crumbs have been well coated and can stick together when pressed.
3.Turn graham mixture into the prepared baking dish and press down firmly using clean hands or a baking spatula into an even layer on the bottom of the pan. Make sure to press everything tightly. Bake in preheated oven for 15 minutes.
For Sweet Potato Filling
1. While the graham cracker crust is baking in the oven, begin preparing the filling in a large mixing bowl. If you haven’t already, cook your sweet potatoes and then mash (see note). Add your cooked sweet potatoes, brown sugar, and softened butter to the bowl and mix using a hand mixer or stand mixer on medium speed for 2-3 minutes until the mixture has become smooth. You want to get out as many sweet potato chunks as possible.
2. Add one egg in at a time, mixing on medium speed in between. Starting on a slow speed, mix in the dry vanilla pudding mix (DO NOT PREPARE PUDDING), condensed milk, vanilla, cinnamon, and pumpkin pie spice. Return mixer to a medium-high speed and blend for another 2-3 minutes.
3. Pour prepared mixture into the baked and cooled graham cracker crust, spread into an even layer. Bake in preheated oven for 40-45 minutes or until top of potato pie is golden brown.
4. To add another layer of sweetness, when the sweet potato pie is done baking, top with marshmallow fluff or halved large marshmallow pieces (see note). Turn your oven to broil and place marshmallow topped pie back in the oven on the middle rack. Broil for 2 minutes max! Keep a very close eye on this to avoid lighting the marshmallows on fire.
5. Cover and cool in the pan at room temperature for at least 1 hour to set the pie filling. Once Pie is completely cooled and set, gently lift out of the pan by pulling on the parchment paper. Cut into 18-24 squares with a large sharp knife. Tip: rinse the knife with hot water in between each cut to keep marshmallow from sticking to everything. Store in an airtight container in the fridge for up to 5 days.
Notes
- If using whole graham crackers, just simply pulse in a food processor or high-speed blender until you get a consistent crumb texture.
- If using fresh uncooked sweet potatoes, you’ll need two medium-large sweet potatoes. Peel and chop into chunks, boil in water until they become fork tender. Drain water and mash.
- The marshmallow fluff is very sticky and can be a bit of a pain to work with. If you want an easier ingredient to work with, use large marshmallows. Just cut them in half and line them in a single layer on top of the baked pie filling with the cut side facing down.
