Description

Skip the hassle of pie crust and enjoy all the cozy flavors of sweet potato pie in easy-to-make bars! With a buttery crust, smooth spiced filling, and optional toppings like marshmallows or streusel, these bars are perfect for Thanksgiving, holiday gatherings, or everyday indulgence. Slice and serve—no forks required!

Ingredients

Scale

For the Crust:

1 ½ cups graham cracker crumbs (or Biscoff cookie crumbs)
¼ cup granulated sugar
½ cup unsalted butter, melted

(Alternative: Use a pecan shortbread crust for a nutty twist!)

For the Sweet Potato Filling:

2 cups mashed sweet potatoes (roasted for best flavor)
½ cup brown sugar
2 large eggs
¾ cup heavy cream (or coconut milk for dairy-free)
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ground ginger
¼ teaspoon salt

Optional Toppings:

Toasted marshmallows – Classic and fun!
Pecan streusel – Adds a crunchy, sweet contrast.
Caramel drizzle – For an indulgent touch.
Whipped cream – Light and fluffy topping.

Instructions

Step 1: Prepare the Crust

Preheat your oven to 350°F (175°C).
In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
Press the mixture into a 9×9-inch baking pan lined with parchment paper.
Bake for 8-10 minutes, then let it cool slightly.

Step 2: Make the Sweet Potato Filling

In a large bowl, whisk together mashed sweet potatoes, brown sugar, eggs, heavy cream, vanilla, and spices until smooth. (For extra creamy texture, blend in a food processor!)
Pour the filling over the pre-baked crust and spread evenly.

Step 3: Bake the Bars

Bake for 35-40 minutes, or until the center is set but slightly jiggly.
Let cool completely before slicing—this helps the bars firm up.

Step 4: Add Toppings (Optional, but Highly Recommended!)

If using marshmallows, add them in the last 5 minutes and broil until golden brown.
For streusel, mix ⅓ cup flour, ⅓ cup brown sugar, 3 tablespoons butter, and ½ cup chopped pecans, then sprinkle on top before baking.
Once cooled, drizzle with caramel sauce or serve with whipped cream.

Notes

Additional Notes & Variations:

Gluten-Free Version: Use a gluten-free graham cracker crust or swap with almond flour and coconut oil.
Vegan Option: Replace eggs with flax eggs (1 tbsp flaxseed + 2.5 tbsp water per egg) and use coconut milk instead of heavy cream.
Nut-Free Alternative: Skip pecans and use a Biscoff cookie crust for a nut-free version.
Extra Spice: Add 1/4 teaspoon cardamom for a warm, unique twist!

Serving Suggestions:

✔ 🍨 With Vanilla Ice Cream – For a hot-and-cold contrast.
✔ 🍯 With Maple Syrup or Honey Drizzle – Adds natural sweetness.
✔ ☕ With a Cup of Spiced Coffee or Chai Tea – Perfect pairing for fall flavors!

Storage & Meal Prep Tips:

Refrigeration: Store bars in an airtight container for up to 5 days.
Freezing: Wrap each bar individually in plastic wrap and freeze for up to 3 months.
Reheating: Warm in the microwave (15 sec) or oven at 300°F for 5 minutes.

(They taste just as good cold, straight from the fridge!)

Prep Time: 15 minutes
Cook Time: 40 minutes
Cuisine: Southern, American

Nutrition

Calories: ~250 kcal
Sugar: ~18g
Fat: ~12g
Carbohydrates: ~32g
Fiber: ~2g
Protein: ~4g