If you crave the soulful warmth of traditional sweet potato pie but want a fresh, handheld twist, this Sweet Potato Pie Bars Recipe is here to steal the scene. Imagine creamy, spiced sweet potato filling sandwiched between a tender, buttery crust and a crunchy pecan crumble topping, all baked to golden perfection. These bars are not only deliciously satisfying but also incredibly versatile — perfect for holidays, potlucks, or a cozy weekend treat. Get ready to bring a slice of comfort to your kitchen that’s bursting with rich flavors and a texture combo that will have everyone asking for seconds.
Ingredients You’ll Need
Gathering simple, staple ingredients is half the fun with this Sweet Potato Pie Bars Recipe. Each component plays a starring role, from the buttery crust that forms the perfect base to the spice-laden filling that’s creamy and vibrant. The crunchy pecan topping adds that final touch of texture and nutty sweetness you won’t want to miss.
- All-purpose flour: Essential for creating the crust, filling structure, and crumbly topping, providing that perfect balance of firmness and tenderness.
- Brown sugar: Used in the crust, filling, and topping to add deep, caramel-like sweetness that harmonizes beautifully with the spices.
- Salt: A pinch here and there enhances all the sweet and savory flavors, making every bite pop.
- Unsalted butter: Melted for richness and moisture, it binds ingredients and adds a melt-in-your-mouth quality to the crust and topping.
- Mashed sweet potatoes: The star of the show, providing natural sweetness, vibrant color, and a creamy base bursting with nutrients.
- Granulated sugar: Adds brightness and offsets the earthiness of the sweet potatoes without overpowering.
- Large eggs: Bind the filling together to create that custard-like, smooth texture everyone loves.
- Evaporated milk: Adds creaminess and richness, making the filling silky without heaviness.
- Vanilla extract: Brings warmth and depth, rounding out the spicy notes beautifully.
- Ground cinnamon, nutmeg, ginger, cloves: The fragrant spice blend that transforms simple sweet potatoes into a decadent autumn-inspired dessert.
- Chopped pecans: Mixed into the topping for a delightful crunch and an extra layer of flavor.
How to Make Sweet Potato Pie Bars Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 350°F (175°C) and lining a 9×13-inch baking pan with parchment paper. Leaving an overhang on the sides is a clever trick that makes lifting out the bars a breeze once they are baked and cooled. This prep step ensures everything moves smoothly later.
Step 2: Create the Crust
Mix the flour, brown sugar, and salt in a medium bowl, then stir in melted butter until everything is evenly moistened. Press this mixture firmly into the bottom of your prepared pan, forming an even layer that will hold all that lovely filling. Bake it for 10 minutes to give it a head start in the oven. This pre-bake keeps your crust from turning soggy and helps it stay crisp underneath.
Step 3: Prepare the Sweet Potato Filling
In a large bowl, blend your mashed sweet potatoes with granulated sugar, brown sugar, eggs, evaporated milk, melted butter, vanilla, and spices. Whisk everything together until smooth and creamy—this is where all those warm, comforting flavors come alive. Pour this luscious filling evenly on top of your slightly cooled crust to set the stage for the next delicious layer.
Step 4: Mix and Add the Topping
For the crowning touch, combine flour, brown sugar, and melted butter until the mixture crumbles. Stir in the chopped pecans, which will provide a delightful nutty crunch. Sprinkle this topping over the sweet potato filling evenly, covering every inch so that it bakes into a golden, textured blanket over your bars.
Step 5: Bake to Perfection
Bake the assembled bars for 45 to 50 minutes, until the filling is set and the topping is a gorgeous, golden brown. The aroma of toasted pecans and warm spices will fill your kitchen, signaling that it’s time to cool these beauties fully. Once cooled, use the parchment paper to lift the bars out and cut them into generous squares that are ready to enjoy.
How to Serve Sweet Potato Pie Bars Recipe
Garnishes
Dress up your Sweet Potato Pie Bars Recipe by adding a dollop of whipped cream or a scoop of vanilla ice cream to each serving. A sprinkle of chopped pecans or a light dusting of cinnamon can elevate presentation and add extra flavor notes that perfectly complement the sweet and spiced filling.
Side Dishes
These bars shine wonderfully on their own or paired with a cup of hot coffee, tea, or mulled cider. For a festive touch, serve alongside a fresh green salad or roasted vegetables if you’re including them in a larger meal during holiday gatherings—the bars make a sweet and satisfying dessert finale.
Creative Ways to Present
Consider serving these bars in bite-sized portions at a party, arranged on a rustic wooden board with pecan clusters or seasonal fruit like cranberries or orange slices. Using decorative parchment liners for individual bars can add charm while making them easy to grab and enjoy on the go.
Make Ahead and Storage
Storing Leftovers
Leftover Sweet Potato Pie Bars Recipe squares can be stored in an airtight container at room temperature for a day or two, or refrigerated for up to a week. Refrigeration will keep the filling firm and maintain the freshness of the pecan topping.
Freezing
These bars freeze beautifully! Wrap tightly in plastic wrap and place in a freezer-safe container or bag for up to 3 months. When ready to enjoy, thaw overnight in the fridge before serving to preserve the texture and flavor.
Reheating
To revive your bars, warm them gently in a low oven (about 300°F) for 10-15 minutes or microwave individually for 20-30 seconds. Adding a small pat of butter or a splash of cream can enhance their moistness when reheated.
FAQs
Can I use canned sweet potatoes instead of fresh?
Absolutely! Canned sweet potatoes can be a convenient substitute. Just make sure to drain them well and mash thoroughly before using. The texture might be a bit softer, but the flavor remains wonderful.
What can I substitute for evaporated milk?
If you don’t have evaporated milk on hand, you can use whole milk or half-and-half, though the filling may be slightly less creamy. For a dairy-free option, coconut milk works nicely and adds a subtle complementary flavor.
Are these bars gluten-free?
The recipe as written uses all-purpose flour, so it’s not gluten-free. However, you can experiment with gluten-free flour blends made for baking. Just be aware that results may vary slightly in texture.
How do I get the topping extra crunchy?
For a crunchier topping, toast the pecans lightly before mixing them in. You can also add a spoonful of granulated sugar to the topping for an extra crisp layer after baking.
Can I make these bars ahead for a party?
Definitely! Sweet Potato Pie Bars Recipe is perfect for making a day or two ahead. Just keep them covered and refrigerated, then bring them to room temperature or warm gently before serving to wow your guests.
Final Thoughts
There is something truly special about the Sweet Potato Pie Bars Recipe that makes it an instant classic in any dessert lineup. It captures the essence of a beloved traditional pie but presents it in a way that’s easy to share and enjoy anytime. Trust me, once you bake these bars, you’ll find yourself reaching for them again and again — they’re pure comfort and joy in every bite. So go ahead, gather those simple ingredients, roll up your sleeves, and treat yourself and your loved ones to a batch that feels like a warm hug from the oven.
Print
Sweet Potato Pie Bars Recipe
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Sweet Potato Pie Bars combine a buttery, tender crust with a spiced sweet potato filling and a crunchy pecan topping, making a deliciously festive dessert perfect for fall and holiday gatherings.
Ingredients
Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
Filling
- 2 cups mashed sweet potatoes (about 2 large sweet potatoes)
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/2 cup evaporated milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Topping
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter, melted
- 1/2 cup chopped pecans
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift out the bars after baking.
- Make the Crust: In a medium bowl, mix together the flour, brown sugar, and salt. Stir in the melted butter until the mixture is evenly moistened. Press this mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes to set, then remove from the oven and let it cool slightly.
- Prepare the Filling: In a large bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, eggs, evaporated milk, melted butter, vanilla extract, ground cinnamon, nutmeg, ginger, cloves, and salt. Mix thoroughly until the filling is smooth and well combined. Pour this filling evenly over the baked crust.
- Make the Topping: In a medium bowl, mix the flour, brown sugar, and melted butter until crumbly. Stir in the chopped pecans, then sprinkle this mixture evenly over the sweet potato filling layer.
- Bake: Place the pan back in the oven and bake for 45 to 50 minutes, or until the filling is set and the topping turns golden brown. Remove from the oven and allow the bars to cool completely in the pan.
- Serve: Once cooled, use the parchment paper overhang to lift the bars out of the pan. Cut into 16 squares and serve.
Notes
- Use parchment paper to make removal and cleanup easier.
- Ensure sweet potatoes are well mashed for a smooth filling texture.
- The spices can be adjusted to taste for more or less warmth.
- These bars keep well when refrigerated and can be reheated gently before serving.
- For a nut-free version, omit pecans or substitute with seeds.
