Why You’ll Love This Recipe

These Sweet Potato Pie Bars are everything you love about sweet potato pie, but in a more portable, bar-like form. The graham cracker crust provides a crunchy, slightly sweet base, perfectly complementing the rich, spiced filling. The sweet potato mixture is smooth and creamy with just the right amount of sweetness and warmth from the cinnamon and nutmeg. Top with a dollop of whipped cream or marshmallow fluff, and add a sprinkle of chopped pecans for a delightful crunch. These bars are easy to make, elegant, and full of comforting fall flavors that will have everyone asking for the recipe.

Ingredients

For the crust:

1 ½ cups graham cracker crumbs (or crushed vanilla wafers)
½ cup melted butter
¼ cup brown sugar

For the filling:

2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
½ cup brown sugar
2 eggs
½ cup evaporated milk
1 tsp vanilla extract
1 tsp cinnamon
½ tsp nutmeg
¼ tsp salt

For the topping (optional but amazing!):

Whipped cream or marshmallow fluff
Chopped pecans

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper or lightly grease it with cooking spray.
Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Stir until well mixed and the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared baking dish to form an even crust. Bake in the preheated oven for 8-10 minutes, until the crust is slightly golden. Remove from the oven and let it cool while you prepare the filling.
Prepare the filling: In a large bowl, combine the mashed sweet potatoes, brown sugar, eggs, evaporated milk, vanilla extract, cinnamon, nutmeg, and salt. Mix until smooth and well combined.
Pour the sweet potato filling over the cooled graham cracker crust, spreading it out evenly.
Bake the bars: Return the dish to the oven and bake for 35-40 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
Let the bars cool to room temperature in the baking dish. Once cooled, refrigerate for at least 2 hours to allow the filling to firm up.
Add the topping: Once chilled, top the bars with whipped cream, marshmallow fluff, or chopped pecans as desired.
Slice into squares and serve.

Servings and Timing

Servings: 9-12 bars
Preparation Time: 15 minutes
Cooking Time: 45-50 minutes
Total Time: 2 hours (including chilling time)

Variations

Nut crust: Add some finely chopped nuts, like pecans or walnuts, to the graham cracker crust for added texture and flavor.
Vegan option: Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use coconut milk instead of evaporated milk.
Different spices: If you love a spicier flavor, increase the cinnamon and nutmeg or add a pinch of ginger for extra warmth.
Chocolate lovers: Add a layer of chocolate chips over the crust before adding the sweet potato filling for a chocolatey twist.

Storage/Reheating

Storage: Store the bars in an airtight container in the refrigerator for up to 4 days.
Freezing: You can freeze these bars by wrapping them individually in plastic wrap and then placing them in an airtight container for up to 3 months. Thaw in the refrigerator before serving.
Reheating: These bars are best served chilled, but you can reheat individual pieces in the microwave for 20-30 seconds if you prefer them warm.

FAQs

Can I use canned sweet potatoes for the filling?

Yes, you can use canned sweet potatoes, but be sure to drain and mash them well. Fresh sweet potatoes will provide a fresher taste and better texture.

Can I make these bars ahead of time?

Yes, these bars are perfect for making ahead. In fact, they benefit from chilling in the fridge for a few hours as it helps set the filling and improves the flavor.

Can I make this recipe gluten-free?

Yes! Use gluten-free graham cracker crumbs or crushed gluten-free cookies for the crust, and ensure your other ingredients are gluten-free.

How do I know when the bars are done?

The bars are done when the filling is set, and a toothpick inserted into the center comes out clean or with just a few moist crumbs. The edges of the filling should also slightly pull away from the sides of the pan.

Can I use a different crust for these bars?

Yes! While the graham cracker crust is traditional, you can use crushed vanilla wafers, ginger snaps, or even a shortbread crust for a different flavor.

Can I add more spices to the filling?

Absolutely! If you like your sweet potato pie bars to have more spice, feel free to increase the cinnamon and nutmeg, or add ginger, cloves, or even cardamom for a more complex flavor.

Can I use regular sugar instead of brown sugar?

Yes, you can substitute granulated white sugar for brown sugar, though brown sugar adds a deeper, molasses-like flavor that complements the sweet potatoes.

Can I make these bars without the whipped cream or marshmallow fluff topping?

Yes, the topping is optional, but it does add a delicious extra layer of sweetness and texture. You could also try serving these with vanilla ice cream or caramel sauce.

Can I freeze these bars?

Yes, these bars freeze well. Be sure to wrap them tightly and store them in an airtight container to prevent freezer burn.

How should I slice these bars for serving?

For the perfect slices, use a sharp knife and cut the bars after they’ve been refrigerated for a few hours. Wipe the knife between cuts to maintain clean edges.

Conclusion

Sweet Potato Pie Bars are an easy-to-make, delicious dessert that takes the classic flavors of sweet potato pie and turns them into a portable treat. With a buttery graham cracker crust, creamy spiced filling, and a dollop of whipped cream or marshmallow fluff, these bars are perfect for fall gatherings, holiday celebrations, or any time you crave a cozy dessert. They’re sure to be a hit with everyone who tries them!