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Sweet Potato Pie Bars Recipe

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4.6 from 60 reviews

Sweet Potato Pie Bars combine a crispy graham cracker crust with a creamy, warmly spiced sweet potato filling topped with a fluffy, lightly toasted marshmallow layer. These bars are perfect for an indulgent dessert that offers the traditional flavors of sweet potato pie in a convenient bar form.

Ingredients

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Crust

  • 18 full graham crackers (270 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 1/2 teaspoon fine sea salt
  • 12 tablespoons unsalted butter, melted (169 grams)

Filling

  • 2 cups fresh sweet potato puree (16 ounces or 454 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 3 large eggs
  • 1 1/2 cups whole milk (356 grams)
  • 1/2 cup heavy cream (119 grams)
  • 1 tablespoon bourbon (or 1 teaspoon vanilla extract)
  • 1 teaspoon fine sea salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves

Topping

  • 2 large egg whites
  • 1/4 teaspoon cream of tartar
  • 3/4 cup granulated sugar (150 grams)
  • 1/2 cup light corn syrup (120 grams)
  • 1/4 cup water
  • 1/4 teaspoon fine sea salt
  • 1 1/2 teaspoons vanilla extract

Instructions

  1. Prepare the crust: Preheat your oven to 350°F (175°C). Line an 8×8-inch metal baking pan with foil, leaving an overhang for easy removal. Place the graham crackers, sugar, and salt in a food processor and pulse until finely ground. Add the melted butter and pulse again until the mixture is evenly moistened. Press this mixture firmly into the bottom of the prepared pan. Bake in the oven for 10 minutes, then set aside on a cooling rack to cool completely while maintaining the oven temperature.
  2. Make the filling: In a large mixing bowl, combine the fresh sweet potato puree, sugar, eggs, whole milk, heavy cream, bourbon or vanilla, salt, cinnamon, ginger, and cloves. Beat with an electric mixer until everything is well combined and smooth. Pour the filling over the cooled graham cracker crust and return the pan to the oven. Bake for 40 minutes, or until the filling is set but slightly wobbly in the center. Remove from oven and let cool to room temperature.
  3. Prepare the marshmallow topping: Fit an electric mixer with the whisk attachment and beat the egg whites and cream of tartar together until soft peaks form. Meanwhile, combine sugar, corn syrup, water, and salt in a small heavy-bottomed saucepan over medium-high heat. Bring to a boil and cook until the syrup reaches exactly 240°F (soft-ball stage) on a candy thermometer. Immediately remove from heat.
  4. Combine syrup with egg whites: Turn the mixer to low speed and slowly drizzle the hot syrup into the egg whites in a thin, steady stream. Increase the mixer speed to medium-high and continue beating until the mixture is thick, glossy, and resembles marshmallow fluff, about 7 minutes. Add the vanilla extract and beat to incorporate.
  5. Assemble and toast topping: Spread the marshmallow topping evenly over the sweet potato filling. Use a kitchen torch to gently toast the marshmallow layer until lightly golden. Alternatively, place the pan under a preheated broiler for about 1 minute, watching closely to prevent burning.
  6. Chill and serve: Refrigerate the bars for at least 1 hour to set before cutting into squares. Store leftovers in an airtight container in the refrigerator for up to 5 days, though they are best enjoyed fresh.

Notes

  • Use fresh sweet potato puree rather than canned for the best texture and flavor.
  • Maintain careful attention when using the broiler to toast the marshmallow topping to avoid burning.
  • The bourbon in the filling can be substituted with vanilla extract for a non-alcoholic version.
  • Bars are best served within a few days, as the marshmallow topping may lose its texture over time.

Find it online: https://queenrecipe.com/sweet-potato-pie-bars-recipe/