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
Scale
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.
