Description
These Sweet Potato Pie Bars combine the classic flavors of sweet potato pie into a convenient, sliceable bar form. Featuring a buttery crust, a spiced creamy sweet potato filling, and a crunchy pecan topping, these bars are perfect for holiday gatherings or anytime you crave a deliciously comforting dessert.
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 and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, allowing some overhang on the sides for easy removal of the bars later.
- Make the Crust: In a medium bowl, combine 1 1/2 cups all-purpose flour, 1/2 cup packed brown sugar, and 1/2 teaspoon salt. Stir in the melted unsalted butter until the mixture is evenly moistened. Press this mixture firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then remove and let it cool slightly.
- Prepare the Filling: In a large bowl, blend together the mashed sweet potatoes, granulated sugar, packed brown sugar, eggs, evaporated milk, melted butter, vanilla extract, ground cinnamon, nutmeg, ginger, cloves, and salt. Mix the ingredients until the filling is smooth and well combined. Pour this filling evenly over the pre-baked crust and spread it out.
- Make the Topping: In a separate medium bowl, mix 1/2 cup all-purpose flour, 1/2 cup packed brown sugar, and melted butter until crumbly. Stir in the chopped pecans. Sprinkle this crumbly topping evenly over the sweet potato filling.
- Bake: Bake the assembled bars for 45 to 50 minutes, or until the filling is set and the topping has turned a golden brown color. After baking, 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
- You can prepare the sweet potatoes in advance by baking or microwaving them until soft, then mashing.
- For a nuttier flavor, toast the pecans before adding them to the topping.
- Allow bars to cool completely before cutting to ensure clean slices.
- Store bars in an airtight container in the refrigerator for up to 5 days.
- These bars also freeze well; wrap individually and freeze up to 3 months.
