The Perfect Blend of Creamy, Spiced, and Crunchy — All in One Easy Dessert
If you love the warm, cozy flavors of sweet potato pie but want something easier, faster, and more shareable, these Sweet Potato Pie Bars are your new go-to fall (or anytime!) dessert.
With a buttery graham cracker crust, a velvety spiced sweet potato filling, and an optional cloud of whipped cream or marshmallow fluff on top, these bars deliver all the comfort of homemade pie — in portable, sliceable perfection.
No pie crust stress. No cracking. Just rich, smooth, cinnamon-kissed goodness in every bite.
🍠 Sweet Potato Pie Bars
Serves: 9–12
Prep Time: 15 minutes
Cook Time: 50 minutes
Cooling Time: 2+ hours
Oven Temp: 350°F (175°C)
🧾 Ingredients
🥧 For the Crust
- 1 ½ cups graham cracker crumbs (about 10–12 full crackers)
(or substitute vanilla wafers for a sweeter, softer base) - ½ cup unsalted butter, melted
- ¼ cup packed brown sugar
🎃 For the Filling
- 2 cups mashed sweet potatoes (about 2 medium sweet potatoes, baked or boiled)
½ cup packed brown sugar
- 2 large eggs
- ½ cup evaporated milk (or full-fat canned milk)
1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
🍬 For the Topping (Optional but Highly Recommended!)
- Fresh whipped cream or marshmallow fluff
- Lightly toasted chopped pecans or walnuts
🔪 Step-by-Step Instructions
1. Preheat & Prep
- Preheat oven to 350°F (175°C).
- Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal. Lightly grease any exposed pan.
2. Make the Crust
- In a medium bowl, mix:
- Graham cracker crumbs
- Melted butter
- Brown sugar
- Stir until the mixture resembles wet sand.
- Pour into the prepared pan and press firmly and evenly into the bottom.
- Bake for 10 minutes.
- Remove and let cool slightly while you make the filling.
3. Prepare the Sweet Potato Filling
- In a large bowl, whisk together:
- Mashed sweet potatoes (make sure they’re smooth and cooled)
- Brown sugar
- Eggs
- Evaporated milk
- Vanilla extract
- Cinnamon, nutmeg, and salt
- Mix until completely smooth and creamy — no lumps!
✅ Pro Tip: For extra silky texture, blend the filling in a food processor or with a hand mixer.
4. Assemble & Bake
- Pour the filling over the warm crust.
- Gently tap the pan on the counter to release air bubbles.
- Bake for 35–40 minutes, or until the center is just set — a toothpick inserted should come out mostly clean (a few moist crumbs are fine).
- Avoid overbaking — the bars will firm up as they cool.
5. Cool Completely
- Let the bars cool at room temperature for 1 hour.
- Then, refrigerate for at least 2 hours (or overnight) to fully set and chill.
- This step is crucial for clean cuts and that perfect pie-like texture.
6. Top & Serve
- Lift the bars out using the parchment overhang.
- Slice into squares with a sharp knife (wipe the blade between cuts for clean edges).
- Top each bar with:
- A dollop of whipped cream or marshmallow fluff
- A sprinkle of toasted pecans for crunch
🍽️ Serving Suggestions
- Serve chilled for the best texture
- Pair with a cup of spiced chai, coffee, or cold milk
- Great for potlucks, holidays, or meal prep desserts
💡 Make-Ahead & Storage Tips
✅ Make ahead: Assemble 1–2 days in advance — they keep beautifully in the fridge
✅ Freeze: Wrap bars individually and freeze for up to 3 months — thaw in the fridge
✅ Double the batch: They disappear fast!
🌟 Why You’ll Love These Bars
- Easier than pie — no crust crimping or blind baking
- Creamy, not gummy — thanks to evaporated milk and proper cooling
- Packed with flavor — warm spices, natural sweetness, and rich texture
- Crowd-pleaser — kids and adults alike will ask for seconds
🏁 Final Thoughts: The Ultimate Sweet Potato Treat
Sweet potato pie just got a modern upgrade — and it comes in bar form.
With a buttery base, a luxuriously smooth filling, and a finish that feels like dessert heaven, these bars are the perfect way to celebrate the season — or just treat yourself.
So go ahead — slice, serve, and savor the comfort.
Simple ingredients. Big flavor. Pure joy — one bar at a time.
