Sweet Potato Pie Bars

Why You’ll Love This Recipe

• Convenient: No slicing and serving like a traditional pie—just grab a bar and enjoy.
• Classic flavors: All the rich, spiced sweetness of sweet potato pie in a portable form.
• Perfect for sharing: Great for potlucks, parties, or holiday celebrations.
• Versatile crust: Use store-bought or homemade pie crust to suit your preference.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups mashed sweet potatoes (roasted or boiled and peeled)
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, melted
• 1/2 cup evaporated milk
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1 pre-baked pie crust (homemade or store-bought, pressed into a rectangular baking dish)

Directions

1. Preheat the Oven
   Preheat your oven to 350°F (175°C).
2. Mix the Filling
   In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, melted butter, and evaporated milk. Mix until smooth and creamy.
3. Add Eggs and Flavorings
   Beat in the eggs one at a time until fully incorporated. Stir in the vanilla extract, cinnamon, nutmeg, and ginger.
4. Assemble
   Pour the sweet potato mixture over the pre-baked pie crust in your baking dish. Spread evenly with a spatula.
5. Bake
   Bake in the preheated oven for 40-45 minutes, or until the filling is set and slightly firm to the touch.
6. Cool and Slice
   Let the pie cool completely in the baking dish. Once cooled, slice into bars for easy serving.

Servings and Timing

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 12 bars

Variations

• Spiced variation: Add a pinch of allspice or cardamom for a unique flavor twist.
• Topping options: Sprinkle with toasted pecans or drizzle with caramel for added texture and sweetness.
• Crust alternatives: Swap the pie crust for a graham cracker crust or a gluten-free alternative.
• Dairy-free option: Use coconut milk instead of evaporated milk and a dairy-free butter substitute.

Storage/Reheating

• Storage: Keep the bars in an airtight container in the refrigerator for up to 5 days.
• Reheating: Enjoy cold or warm individual bars in the microwave for 15-20 seconds.

FAQs

1. Can I use canned sweet potatoes instead of fresh?

Yes, canned sweet potatoes (without added sugar) work well. Be sure to drain and mash them thoroughly.

2. Can I freeze Sweet Potato Pie Bars?

Absolutely. Wrap the bars tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

3. What’s the best way to mash sweet potatoes?

Boil or roast them until tender, then mash with a fork or use a hand mixer for a smoother texture.

4. Can I make these bars ahead of time?

Yes, they can be made a day or two in advance and stored in the refrigerator.

5. What if I don’t have evaporated milk?

You can substitute with half-and-half or heavy cream in equal amounts.

6. Can I use a store-bought crust?

Definitely. A store-bought crust saves time and works just as well.

7. How do I know when the bars are done?

The filling should be set and slightly firm to the touch in the center.

8. What other spices can I add?

Feel free to experiment with nutmeg, cloves, or pumpkin pie spice for added depth.

9. Do I need to pre-bake the crust?

Yes, pre-baking ensures the crust stays flaky and doesn’t become soggy.

10. Can I use a different pan size?

You can, but adjust the baking time accordingly to ensure even cooking.

Conclusion

Sweet Potato Pie Bars are a delightful and practical twist on a beloved dessert. With their rich, spiced filling and flaky crust, these bars are sure to become a favorite treat for gatherings and holidays. Simple to prepare and easy to serve, they’re a perfect addition to your recipe collection. Give them a try—you won’t be disappointed!