There’s a unique joy that comes with transforming a humble ingredient into a show-stopping dessert, particularly when the ingredient is fresh sweet potatoes. These Sweet Potato Pie Bars with Toasted Marshmallow Topping are the perfect embodiment of that delight. Imagine a thick, buttery graham cracker crust cradling an ultra-smooth, creamy filling, all crowned with a fluffy homemade marshmallow that toasts beautifully. They make a stunning addition to any Thanksgiving table, proving that comfort food can have a fun twist without being overly sweet. Best of all, they’re quick to whip up ahead of time, allowing you to focus on creating unforgettable moments with loved ones. Are you ready to up your dessert game this holiday season? Let’s dive into this delicious recipe!
Why are Sweet Potato Pie Bars a must-try?
Unforgettable Flavor: The combination of fresh sweet potatoes with warm spices delivers a comforting taste that warms the heart.
Graham Cracker Crust: This thick, buttery base adds a delightful crunch that perfectly contrasts the smooth filling.
Toasted Marshmallow Topping: A fluffy, homemade topping, which adds a delightful finish, evoking memories of classic campfire s’mores!
Easy to Make: You can whip these bars up in no time, leaving you with more moments to cherish with family during the holidays.
Versatile Delight: Enjoy them at Thanksgiving, Friendsgiving, or just because — these bars are sure to impress! Don’t forget to check out our Cheesy Garlic Potato for a savory side to pair with your sweet treat!
Sweet Potato Pie Bars Ingredients
For the Crust
• Graham Crackers – The base of the crust, providing a crunchy and sweet foundation. If you want a unique flavor, try substituting with digestive biscuits or gingersnaps.
• Granulated Sugar – Sweetens the crust and aids in browning, making it beautifully caramelized.
• Fine Sea Salt – Balances the sweetness perfectly, ensuring a well-rounded flavor. No substitute necessary.
• Unsalted Butter – Adds richness to the crust; you can use salted butter if unsalted is out of hand, just reduce the added salt.
For the Filling
• Fresh Sweet Potato Puree – The star of the show, offering natural sweetness and moisture; fresh is always better than canned for this recipe.
• Granulated Sugar – Sweetens the filling; feel free to adjust lower or omit to suit your taste.
• Large Eggs – Provide essential structure and richness; they cannot be replaced with egg substitutes in this case.
• Whole Milk – Adds a creamy texture; can easily be swapped with a non-dairy alternative like almond milk.
• Heavy Cream – For a richer filling; substitute with coconut cream for a dairy-free version.
• Bourbon or Vanilla – Enhances the overall flavor; it’s optional to omit if you prefer.
• Fine Sea Salt – To balance the flavors in the filling beautifully.
• Ground Cinnamon, Ginger, Cloves – These warm spices bring fall flavors to life; adjust them to your preference.
For the Marshmallow Topping
• Large Egg Whites – Crucial for achieving a fluffy marshmallow texture that floats above your bars.
• Cream of Tartar – Stabilizes the egg whites; there’s no suitable substitute for it.
• Granulated Sugar – Sweetens and helps create that lovely marshmallow texture.
• Light Corn Syrup – This keeps the topping from crystallizing and adds moisture; golden syrup can work as a substitute.
• Water – Helps you achieve that perfect sugar mixture consistency for your marshmallow.
• Vanilla Extract – Enhances the marshmallow flavor; it’s optional for those who want to play with variations.
These Sweet Potato Pie Bars are sure to become a beloved staple in your household — why not gather the ingredients and get started on this delicious adventure?
Step‑by‑Step Instructions for Sweet Potato Pie Bars
Step 1: Preheat and Prepare the Baking Pan
Begin by preheating your oven to 350°F (175°C). While the oven heats, line an 8×8-inch baking pan with aluminum foil, allowing some excess to hang over the edges for easy removal later. This will help create a non-stick surface and make cleanup a breeze once your delicious Sweet Potato Pie Bars are ready.
Step 2: Make the Graham Cracker Crust
In a food processor, combine the graham crackers, granulated sugar, and fine sea salt. Pulse the mixture until it resembles fine crumbs, taking about 30-40 seconds. Then, pour in the melted unsalted butter and pulse again until everything is well combined. Press this mixture firmly into the bottom of the prepared baking pan, ensuring it’s evenly distributed, then bake for 10 minutes. Allow it to cool completely on a wire rack.
Step 3: Prepare the Sweet Potato Filling
In a large mixing bowl, combine the fresh sweet potato puree, granulated sugar, large eggs, whole milk, heavy cream, bourbon or vanilla, fine sea salt, and warm spices. Using a whisk or hand mixer, blend everything together until smooth and well incorporated. Pour this luscious filling over the cooled graham cracker crust in the baking pan, ensuring it spreads evenly for the best texture in your Sweet Potato Pie Bars.
Step 4: Bake the Filling
Transfer the baking pan to the preheated oven and bake for 40 minutes. The filling should be set around the edges but still have a slight wobble in the center when you gently shake the pan. Once done, remove it from the oven and allow the Sweet Potato Pie Bars to cool at room temperature for about an hour before moving on to the marshmallow topping.
Step 5: Whip Up the Marshmallow Topping
While the sweet potato filling cools, prepare the marshmallow topping. In a mixing bowl, beat the large egg whites and cream of tartar until soft peaks form, about 3-5 minutes. This airy texture is crucial for fluffy marshmallow. Set the bowl aside and prepare to create the sugar syrup for the topping.
Step 6: Cook the Sugar Syrup
In a saucepan, cook granulated sugar, light corn syrup, water, and a pinch of salt over medium heat. Stir gently until the sugar dissolves, then increase the heat and bring the mixture to a boil. Use a candy thermometer to monitor the temperature, cooking until it reaches 240°F (115°C). Remove from heat and carefully pour the hot syrup into the beaten egg whites while mixing on low speed, then gradually increase to high speed until thick and glossy, taking about 5 minutes.
Step 7: Finish with the Marshmallow Topping
Once your marshmallow topping is ready, spread it evenly over the cooled sweet potato filling in the baking pan. Use a spatula to create peaks and swirls for a beautiful finish. For the final touch, you can either use a kitchen torch to toast the top until golden brown or briefly broil it in the oven — just keep a close eye to prevent burning!
Step 8: Chill and Slice
Chill the Sweet Potato Pie Bars in the refrigerator for at least 1 hour to allow the marshmallow topping to set. When ready to serve, use the overhanging foil to lift the bars from the pan onto a cutting board. Slice into squares or bars and enjoy this deliciously sweet and creamy treat that’s perfect for sharing at your holiday gatherings!
Make Ahead Options
These Sweet Potato Pie Bars are perfect for meal prep, allowing you to save valuable time on busy days! You can prepare the crust and filling up to 24 hours in advance. Simply make the graham cracker crust and fill your baking pan as directed, then cover it with plastic wrap and refrigerate until you’re ready to bake. The marshmallow topping can also be made a day ahead and stored in an airtight container in the refrigerator. When you’re ready to serve, just bake the filling, add the topping, and torch or broil for a delightful finish. With a little planning, you’ll have these delicious Sweet Potato Pie Bars ready to impress your guests with minimal effort!
Expert Tips for Sweet Potato Pie Bars
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Crust Packing: Ensure the crust is tightly packed to avoid crumbling when slicing the bars. Firm crust support is essential for these Sweet Potato Pie Bars.
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Use a Food Processor: For the graham cracker crust, a food processor saves time and ensures even crumbling. Avoid hand-crushing; it can lead to uneven texture.
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Temperature Check: When baking the filling, if the center still wobbles a bit, it’s perfect! It will firm up while cooling without becoming dry.
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Sugar Measurement: Use a candy thermometer when cooking sugar for the marshmallow topping. This prevents overcooking and ensures a fluffy texture.
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Broiling Care: If broiling the marshmallow, stay close and watch carefully. It can toast quickly, and you want that lovely golden color without burning!
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Chill for Perfection: Allow the Sweet Potato Pie Bars to chill for at least an hour before slicing. This helps the flavors meld and the topping to set beautifully.
What to Serve with Sweet Potato Pie Bars
Sweet Potato Pie Bars are the perfect sweet finale to any meal, bursting with seasonal flavors that call for delightful pairings.
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Creamy Mashed Potatoes: This classic side brings a smooth, buttery element to your meal, complementing the bar’s sweetness.
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Spiced Cranberry Sauce: A tangy and sweet contrast, it enhances the richness of the Sweet Potato Pie Bars, adding a festive touch.
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Roasted Brussels Sprouts: Their crunchy, caramelized exterior and earthy flavor provide a beautiful balance to the creamy dessert.
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Apple Cider: This warm drink, with its hints of spice, not only warms the heart but also pairs wonderfully with the flavors of sweet potatoes.
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Pumpkin Spice Latte: Enjoy this cozy favorite alongside your bars for an inspired dessert experience that captures autumn in every sip.
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Pecan Pie: For the true dessert lovers, this nutty delight complements the texture of Sweet Potato Pie Bars while bringing another layer of seasonal goodness.
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Vanilla Ice Cream: A scoop of creamy vanilla ice cream is a classic pairing that brings a delightful contrast to the warm sweetness of the bars.
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Chocolate Chip Cookies: A playful nod to classic treats, these cookies add a chewy texture and chocolatey richness that is hard to resist.
Sweet Potato Pie Bars Variations & Substitutions
Feel free to give these delightful bars your personal twist; after all, every great recipe is just a starting point for your culinary creativity!
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Dairy-Free: Swap whole milk with almond or coconut milk, and use coconut cream instead of heavy cream for a dairy-free delight.
Embracing plant-based alternatives can still let the sweet potato shine through! -
Gluten-Free: Use gluten-free graham crackers or an almond flour crust to cater to gluten sensitivities.
This way, you can still satisfy your sweet tooth without compromising on texture! -
Flavor Boost: Add a splash of maple syrup to the filling for an extra layer of flavor that melds beautifully with sweet potatoes.
A hint of nature’s sweetness makes every bite an experience. -
Chocolate Twist: Incorporate cocoa powder or crushed chocolate cookies into the crust for a rich, chocolatey base.
This fun twist transforms your bars into a decadent experience that chocolate lovers will adore. -
Nutty Crunch: Enhance the texture by folding in chopped pecans or walnuts into the sweet potato filling.
These nuts add not only crunch but also elevate the overall flavor profile with their warmth. -
Spicy Kick: Amp up the warmth by adding a pinch of cayenne pepper to the filling; it brings a delightful contrast to the sweetness.
The unexpected heat will surely surprise and delight your guests! -
Mini Bars: Make bite-sized versions by using a mini muffin tin, perfect for gatherings or snack time.
These delightful morsels will impress and are ideal for sharing during the holidays!
For more inspiration, check out our comforting Sweet Sour Chicken or indulge in a rich Hamburger Potato Casserole for the perfect savory balance alongside these sweet treats!
How to Store and Freeze Sweet Potato Pie Bars
Fridge: Store the Sweet Potato Pie Bars in an airtight container for up to 5 days. They are best enjoyed fresh, but refrigeration keeps them deliciously ready for a quick treat.
Freezer: If you need to store them longer, wrap the bars tightly in plastic wrap and aluminum foil before placing them in the freezer. They can be frozen for up to 3 months.
Thawing: When you’re ready to enjoy your frozen Sweet Potato Pie Bars, simply transfer them to the fridge to thaw overnight. For a quick option, let them sit at room temperature for about 30 minutes before serving.
Reheating: If desired, you can gently warm individual bars in the microwave for about 15-20 seconds. This refreshes the richness of the filling and marshmallow topping.
Sweet Potato Pie Bars Recipe FAQs
What’s the best way to select fresh sweet potatoes?
Absolutely! When choosing sweet potatoes, look for ones that are firm and free of dark spots or bruises. The skin should be smooth and unwrinkled. Go for medium-sized sweet potatoes to avoid excessively starchy ones, as these can lead to a less desirable texture in your pie bars.
How should I store leftover Sweet Potato Pie Bars?
You can store Sweet Potato Pie Bars in an airtight container in the refrigerator for up to 5 days. Make sure they’re cooled completely before storing to avoid moisture buildup. If you prefer, place parchment paper between layers to prevent sticking.
Can I freeze Sweet Potato Pie Bars?
Yes! To freeze your Sweet Potato Pie Bars, wrap them tightly in plastic wrap, followed by aluminum foil to prevent freezer burn. You can store them for up to 3 months. When you’re ready to enjoy them, simply thaw them in the refrigerator overnight or let them sit at room temperature for about 30 minutes before serving.
What if my marshmallow topping is runny or doesn’t set properly?
Very! If your marshmallow topping is runny, it may not have been beaten long enough or the sugar syrup wasn’t cooked to the right temperature (240°F). Ensure you check with a candy thermometer while cooking the sugar. If it’s too thin after cooling, you can reheat it gently and try whisking in a bit more sugar while beating until it reaches the desired consistency.
Are these bars suitable for people with allergies?
Absolutely! If you have any egg allergies, unfortunately, this recipe relies heavily on eggs for the marshmallow topping, which cannot be substituted without sacrificing texture. For dairy-free options, swap out the heavy cream for coconut cream and use a plant-based milk for the filling. Always verify that your graham crackers and any additional ingredients are free from allergens if needed.
What’s a good alternative to graham crackers if I want a different flavor?
Certainly! If you want to switch things up, consider using Biscoff cookies for a spiced, caramel flavor or chocolate wafer cookies for a richer twist. Simply crush them in the same way you would graham crackers, and proceed with the recipe normally for a delightful variation!
Sweet Potato Pie Bars with Toasted Marshmallow Magic
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and prepare the baking pan by lining it with aluminum foil.
- In a food processor, combine graham crackers, granulated sugar, and fine sea salt. Pulse until fine crumbs, about 30-40 seconds. Add melted butter and pulse until combined. Press into the bottom of the prepared pan and bake for 10 minutes.
- In a large bowl, mix sweet potato puree, sugar, eggs, milk, cream, bourbon or vanilla, salt, and spices until smooth. Pour over the cooled crust.
- Bake the filling for 40 minutes or until set at the edges, with a slight wobble in the center. Allow to cool at room temperature for about an hour.
- Beat egg whites and cream of tartar until soft peaks form, about 3-5 minutes.
- In a saucepan, combine sugar, corn syrup, water, and a pinch of salt. Cook over medium heat until sugar dissolves; then bring to a boil. Cook until it reaches 240°F (115°C). Carefully pour hot syrup into beaten egg whites and beat until thick and glossy, about 5 minutes.
- Spread the marshmallow topping over the cooled filling and create peaks. Toast using a kitchen torch or broil briefly in the oven, watching closely to prevent burning.
- Chill the pie bars in the refrigerator for at least 1 hour before slicing.