Sweet Potato Pie Bars

Sweet potato pie bars with a buttery graham cracker crust and a gooey layer of toasted marshmallows are pure fall comfort in every bite. This recipe is like bringing two classic desserts together in one pan and is a guaranteed crowd-pleaser for Thanksgiving or any cozy get-together.

When I first made these bars for my family’s fall potluck everyone wanted seconds and the serving tray came home empty. Now they are my must-bake Thanksgiving treat.

Ingredients

• Graham cracker crumbs: give a sweet and sturdy base choose crackers that smell fresh and have no off odors
• White granulated sugar: adds a little crunch and sweetness make sure your sugar is free of clumps
• Salted butter, melted: binds the crust and gives it richness European style butters have extra flavor
• Sweet potatoes: the star of this recipe for the best flavor select roots that are firm and heavy for their size with bright orange flesh
• Sweetened condensed milk: makes the filling extra silky thick check expiration for best results
• Salted butter (for the filling): use softened butter to help everything blend smoothly if using unsalted add a pinch of salt
• Eggs: bind everything together and make the bars sliceable choose large eggs for consistency
• Grated orange zest: adds a subtle citrus lift to the filling use a fresh orange and avoid the bitter white pith
• Ground cinnamon, ginger and cloves: classic spices that make the filling cozy and fragrant grind your spices fresh for best aroma
• Mini marshmallows: go on top for a toasty finish choose super fluffy marshmallows and check for freshness

Step-by-Step Instructions

Cook and cool the sweet potatoes:

Add sweet potatoes to a large stockpot covered with water Place a lid on and bring to a boil Simmer until fork tender which takes about 15 to 18 minutes Drain and let them cool on a plate so you can handle them for the next step

Preheat and prep your oven and pan:

Set your oven to a nice steady 350 degrees Fahrenheit or 180 Celsius Line an 8 inch square pan with parchment paper letting it hang over the edges so you can lift the bars out easily after baking

Mix up the graham cracker crust:

Stir graham cracker crumbs sugar and melted butter together in a medium bowl Mix long enough that all the crumbs look evenly moistened with no dry spots Press this mixture firmly into the bottom of your prepared pan making a flat and even base Use the bottom of a measuring cup for a nice smooth result

Prebake that crust:

Slide the pan into your oven for about 15 minutes so the crust sets and starts to smell toasty This step helps the bars hold together later

Prepare the pie filling:

While the crust bakes scoop the cooled sweet potato flesh into a large bowl Add sweetened condensed milk softened butter eggs orange zest and your spices Now use an electric mixer to blend everything until creamy and smooth making sure no big chunks of potato remain

Bake the bars:

Pour the sweet potato mixture evenly over the baked crust Return pan to oven Bake for 35 to 45 minutes Check by poking a skewer in the center If it comes out clean the filling is set and ready

Chill so they firm up:

Let the bars cool on the counter until they reach room temperature Then transfer to the fridge for about 4 hours They need this time to become perfectly sliceable

Toast the marshmallow topping:

Right before serving sprinkle mini marshmallows over the chilled bars Place under a broiler for 2 to 3 minutes until golden brown and just melting Watch closely so they do not burn

Slice and enjoy:

Cut into squares using a sharp serrated knife Wipe between cuts for tidy edges Serve and watch them disappear

Save

One of my favorite parts is the fluffy toasted marshmallow top It always reminds me of making s’mores with my kids at family gatherings Everyone gets excited when they come out of the oven with a golden crust.

Storage Tips

Sweet potato pie bars keep best in the fridge Slip the uncut pan or cut bars into an airtight container so they stay moist and flavorful They last up to five days Refrigeration also helps them keep their neat square shape for serving If you want to freeze leave off the marshmallows then add and toast just before serving for the freshest taste

Ingredient Substitutions

For a gluten free version use gluten free graham crackers for the crust You can swap out sweetened condensed milk for an equal amount of evaporated milk plus a quarter cup sugar if needed Orange zest is optional but adds a lovely pop Any firm orange fleshed sweet potato will work beautifully

Serving Suggestions

Bring these bars to potlucks bake sales or family dinners They look beautiful on a platter beside pumpkin pie You can serve them slightly chilled or let them sit at room temperature for thirty minutes for extra creamy bites For a holiday dessert table I like to sprinkle a pinch of extra cinnamon on top after toasting the marshmallows

Cultural and Historical Roots

Sweet potato pie is a beloved Southern tradition and is often seen on tables all through the fall Sweet potato casserole with marshmallows is another American classic These bars are like a playful marriage of the two bringing a little nostalgia and a lot of flavor to your dessert spread

Recipe FAQs

→ How do I ensure a firm graham cracker crust?

Firmly press the crumb mixture into the baking pan and prebake it for 15 minutes. This helps set the crust and prevents it from crumbling when sliced.

→ Can I use canned sweet potatoes?

Yes, but make sure to drain and mash them thoroughly. Adjust sweetness as some canned varieties may have added syrup.

→ What’s the best way to achieve a creamy filling?

Use fully cooked and cooled sweet potatoes, then beat them with condensed milk, eggs, and butter until completely smooth for a silky texture.

→ Can these bars be made ahead?

Absolutely. After baking and chilling, store the bars in the fridge for up to three days. Add and broil marshmallows just before serving for best texture.

→ How do I avoid over-browning the marshmallow topping?

Keep a close watch under the broiler. The marshmallows will toast quickly—2 to 3 minutes is usually enough for a golden, melty top.

→ Can I freeze sweet potato pie bars?

Yes. Freeze bars without the marshmallow topping, then thaw and add marshmallows before serving for optimal taste and texture.