I’m so excited to share my Sweet Potato Pie Bars recipe with you! These bars have a thick, buttery graham cracker crust, a creamy sweet potato filling, and a tall, toasted marshmallow topping. Every bite is smooth, sweet, and lightly spiced, making them a perfect fall dessert. They are fun to make, impressive to serve, and sure to delight everyone at your table.
Level: Moderate
Total Time: about 2 hours 30 minutes
Prep Time: about 30 minutes
Cook Time: about 1 hour
Yield: 9 large or 16 small bars
Course: Dessert
Cuisine: American
I still remember the first time I tried a sweet potato dessert with marshmallow topping, and it was love at first bite! The creamy, smooth sweet potato filling pairs beautifully with a crunchy, buttery crust and soft, sticky marshmallow layer.
This recipe keeps things simple while still creating a dessert that feels special. The graham cracker crust is quick to make, the filling is silky and flavorful, and the marshmallow topping adds a light, sweet finish.
These bars are perfect for Thanksgiving, Friendsgiving, or any cozy fall gathering. They look festive, taste amazing, and are a fun treat to share with friends and family.
How to Make Sweet Potato Pie Bars
These bars combine the natural sweetness of sweet potatoes with a creamy, lightly spiced filling and a soft, toasted marshmallow topping. Here’s how it all comes together:
• Make a thick, buttery graham cracker crust and bake it until lightly golden
• Blend fresh sweet potato puree with milk, cream, eggs, sugar, and warm spices
• Pour the filling over the crust and bake until set but still slightly wobbly in the center
• Whip up a fluffy homemade marshmallow topping with egg whites and a hot sugar syrup
• Spread the marshmallow over the baked sweet potato layer and toast it until lightly golden
• Chill the bars so they set before slicing into squares
These bars are a festive, sweet, and creamy dessert that’s easier to make than it looks.
Ingredients
Crust:
• 18 full graham crackers (about 270 grams)
• 1/4 cup granulated sugar (about 50 grams)
• 1/2 teaspoon fine sea salt
• 12 tablespoons unsalted butter, melted (about 169 grams)
Filling:
• 2 cups fresh sweet potato puree (about 454 grams)
• 1/4 cup granulated sugar (about 50 grams)
• 3 large eggs
• 1 1/2 cups whole milk (about 356 grams)
• 1/2 cup heavy cream (about 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 (about 150 grams)
• 1/2 cup light corn syrup (about 120 grams)
• 1/4 cup water
• 1/4 teaspoon fine sea salt
• 1 1/2 teaspoons vanilla extract
Directions
- Prepare the Crust:
- Preheat the oven to 350°F (175°C). Line an 8×8-inch metal baking pan with foil, leaving an overhang.
- Pulse graham crackers, sugar, and salt in a food processor until finely ground. Add melted butter and pulse until moistened.
- Press the mixture into the bottom of the pan and bake for 10 minutes. Let cool completely on a wire rack.
- Make the Filling:
- In a large bowl, beat sweet potato puree, sugar, eggs, milk, cream, bourbon (or vanilla), salt, and spices until smooth.
- Pour the filling over the cooled crust and bake for 40 minutes, until set but slightly wobbly in the center. Cool to room temperature.
- Prepare the Marshmallow Topping:
- Beat egg whites and cream of tartar in a mixer until soft peaks form.
- In a small saucepan, combine sugar, corn syrup, water, and salt. Heat to 240°F (115°C) on a candy thermometer.
- Slowly drizzle hot syrup into egg whites while mixing on low. Increase speed to medium-high and beat until thick and glossy. Stir in vanilla.
- Assemble the Bars:
- Spread marshmallow topping evenly over the sweet potato layer.
- Toast the marshmallow using a kitchen torch or under a broiler on low for about 1 minute until lightly golden.
- Chill and Serve:
- Refrigerate for at least 1 hour before slicing into squares.
Process Details
• Crust Texture: Pressing the crust firmly ensures it holds together and does not crumble when sliced.
• Filling Consistency: Baking until slightly wobbly keeps the filling creamy without being runny.
• Marshmallow Stability: Beating the syrup into egg whites slowly prevents scrambling and ensures a smooth, fluffy topping.
• Toasting the Topping: Lightly browning the marshmallow adds flavor and a fun, soft texture contrast.
• Chill Before Cutting: Cooling the bars helps them set, making clean squares easier to slice.
Tips for Success
• Use fresh sweet potatoes for the best flavor and firmer filling.
• Make sure spices are fresh to keep the filling aromatic and flavorful.
• Use a heavy-bottomed saucepan for the sugar syrup to avoid burning.
• Line the pan with foil, not parchment, to safely toast the marshmallow topping.
• For a different crust, try Biscoff cookies or gingersnaps with the same butter amount.
• Chill thoroughly before cutting for cleaner bars.
Serving Ideas
• Thanksgiving Dessert: Serve as part of a dessert platter for family gatherings.
• Holiday Treat: Pair with whipped cream or vanilla ice cream for extra indulgence.
• Snack Squares: Enjoy chilled bars as a sweet afternoon snack.
• Festive Touch: Garnish with a few toasted pecans on top for crunch.
Storage & Freezing
• Refrigerator: Store bars in an airtight container for up to 5 days.
• Avoid Freezing: The marshmallow topping does not freeze well and may change texture.
• Reheat Tips: Serve chilled or let sit at room temperature for a few minutes before slicing.
Nutrition Info (Approximate per Serving)
• Calories: ~350
• Protein: ~5g
• Carbohydrates: ~50g
• Fat: ~15g
• Fiber: ~3g
• Sodium: ~200mg
• Sugar: ~30g
My Sweet Potato Pie Bars are a perfect mix of creamy, sweet, and lightly spiced flavors with a soft, toasted marshmallow topping. They are simple to make yet impressive to serve, making them a fall dessert favorite.
I hope you enjoy making and sharing these bars with your family and friends. Once you try them, they are sure to become a go-to dessert for holidays and special occasions.
