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.
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