Save
This sweet potato pie bar recipe transforms the classic Thanksgiving dessert into convenient, shareable squares that maintain all the creamy, spiced goodness of traditional sweet potato pie. The buttery crust provides the perfect foundation for the whipped sweet potato filling, while the marshmallow topping adds that nostalgic sweet finish that everyone loves.
I first made these bars for a potluck Friendsgiving when I was short on time but wanted something impressive. They disappeared faster than any other dessert on the table, and now they're requested at every holiday gathering.
Ingredients
- Cream cheese adds richness and helps create the perfect crust texture. Look for full-fat versions for best results
- Butter creates flakiness in the crust and richness in the filling. Use unsalted to control the salt level
- All purpose flour forms the base of our shortbread-like crust. No need for fancy pastry flour
- Sweet potatoes provide the signature flavor. Choose ones with deep orange flesh for best color and flavor
- Light brown sugar brings caramel notes that complement the sweet potatoes beautifully
- Sweetened condensed milk adds silky smoothness and helps with the custard-like texture
- Cinnamon brings warmth to the filling. Freshly ground will give the most aromatic results
- Eggs provide structure to the filling as it bakes. Room temperature eggs incorporate more easily
- Vanilla extract rounds out the flavor profile with warm aromatic notes
- Mini marshmallows create that classic sweet potato casserole topping. They brown quickly and evenly
Step-by-Step Instructions
- Prepare the Crust
- Cut cream cheese and ¾ cup butter into 2 ¼ cups flour using a pastry blender or forks until the mixture resembles coarse crumbs. Take your time with this step to ensure the butter remains in small pieces throughout the dough, which creates flakiness. The mixture should look like wet sand with some larger pea-sized pieces of butter visible.
- Chill the Dough
- Flatten dough into a circle, wrap in plastic wrap and refrigerate for 1-2 hours. This resting period allows the gluten to relax and the butter to firm up again, which prevents shrinking during baking. If you're in a hurry, 30 minutes in the freezer can substitute.
- Form the Crust
- Roll dough out to approximately 13x9 inches and ½ inch thickness, then press into a greased 13x9 inch baking pan. Use your fingertips to press the dough evenly across the bottom and slightly up the sides. Prick holes throughout using a fork to prevent bubbling during baking.
- Pre-bake the Crust
- Bake the empty crust for 10 minutes at 400°F. Look for the edges to just begin turning golden while the center remains pale. This partial baking ensures the crust won't become soggy when the filling is added.
- Prepare the Filling
- While the crust bakes, melt the remaining butter and combine with mashed sweet potatoes and all other ingredients except marshmallows. Beat until smooth and well-incorporated. The filling should be completely lump-free with a beautiful orange color.
- Bake the Bars
- Pour the sweet potato mixture over the partially baked crust and return to the oven for 30 minutes. The filling should be set around the edges but might still have a slight jiggle in the center. The top will develop a light golden brown color.
- Add the Marshmallow Topping
- Sprinkle mini marshmallows evenly across the top and broil for 2-3 minutes, watching carefully until they reach a toasty golden brown. Position the rack about 6 inches from the broiler and keep the oven door cracked to monitor the browning process closely.
Save
The sweet potato mixture is truly the star of this recipe. I discovered that cooking the sweet potatoes until they're extremely tender and then whipping them with an electric mixer creates the silkiest, most luxurious texture. My grandmother always added a tiny pinch of nutmeg along with the cinnamon, which I sometimes incorporate as her special touch.
Make-Ahead Instructions
These bars actually improve with a day of rest in the refrigerator, allowing the flavors to meld beautifully. Prepare the recipe through the sweet potato layer, then cover and refrigerate. Add the marshmallow topping and broil just before serving for the freshest presentation. The fully assembled bars can be refrigerated for up to 3 days, though the marshmallow topping may soften slightly.
Sweet Potato Selection and Preparation
The best sweet potatoes for this recipe are the orange-fleshed varieties often labeled as yams in American supermarkets. Look for Garnet or Jewel varieties for their vibrant color and sweet flavor. To prepare them, you can either bake whole sweet potatoes at 400°F for about an hour until completely tender, or peel, cube, and boil them for 15-20 minutes. Drain well and allow them to cool slightly before mashing to allow excess moisture to evaporate. This prevents a watery filling.
Serving Suggestions
For an elegant presentation, cut bars with a knife dipped in hot water and wiped clean between cuts. Serve slightly chilled or at room temperature with a dollop of lightly sweetened whipped cream. For an extra special touch, drizzle with caramel sauce or sprinkle with toasted pecans. These bars make a wonderful addition to a dessert buffet and pair beautifully with coffee or spiced tea.
Save
Recipe FAQs
- → Can I make these Sweet Potato Pie Bars ahead of time?
Yes, you can make these bars 1-2 days ahead of time. Prepare the bars completely but add and broil the marshmallows just before serving for the best texture. Store covered in the refrigerator and bring to room temperature before adding the marshmallow topping.
- → Can I use canned sweet potatoes instead of fresh?
Yes, you can substitute canned sweet potatoes. Drain them well and use about 3 cups of mashed canned sweet potatoes in place of the 4 fresh sweet potatoes. The flavor might be slightly different but still delicious.
- → How should I store leftover Sweet Potato Pie Bars?
Store leftover bars in an airtight container in the refrigerator for up to 3-4 days. The marshmallow topping may soften over time but will still taste great.
- → Can I freeze these bars?
Yes, these bars freeze well without the marshmallow topping. Freeze in an airtight container with layers separated by parchment paper for up to 2 months. Thaw in the refrigerator overnight, then add and broil the marshmallow topping before serving.
- → What's the best way to cook the sweet potatoes for this recipe?
For the best flavor, either bake the sweet potatoes at 400°F for about 45-60 minutes until soft, or boil peeled and chunked sweet potatoes for 15-20 minutes until tender. Baking often yields a richer flavor, while boiling is quicker.
- → Can I make these bars without the marshmallow topping?
Absolutely! The bars are delicious even without the marshmallow topping. You could alternatively top with toasted pecans, a streusel topping, or a light dusting of cinnamon sugar.