Description
These Sweet Potato Pie Bars combine a tender buttery crust, a smooth spiced sweet potato filling, and a crunchy pecan streusel topping for a delightful twist on traditional sweet potato pie. Perfect for holiday gatherings or anytime you crave a comforting, autumn-inspired dessert, these bars are easy to make and yield 16 servings of deliciousness.
Ingredients
Scale
Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
Filling
- 2 cups mashed sweet potatoes (about 2 large sweet potatoes)
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/2 cup evaporated milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Topping
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter, melted
- 1/2 cup chopped pecans
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, making sure to leave an overhang on the sides for easy lifting later.
- Make the Crust: In a medium bowl, combine the all-purpose flour, brown sugar, and salt. Stir in the melted butter until the mixture is evenly moistened. Press this mixture firmly into the bottom of the prepared baking pan to form an even crust. Bake the crust for 10 minutes, then remove and allow it to cool slightly.
- Prepare the Filling: In a large bowl, mix together the mashed sweet potatoes, granulated sugar, brown sugar, eggs, evaporated milk, melted butter, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt until the mixture is smooth and well combined. Pour this filling evenly over the pre-baked crust in the pan.
- Make the Topping: In a separate medium bowl, mix the flour, brown sugar, and melted butter until crumbly. Stir in the chopped pecans to create a textured topping. Evenly sprinkle this mixture over the sweet potato filling in the pan.
- Bake the Bars: Place the pan in the oven and bake for 45 to 50 minutes, or until the filling is set and the topping turns golden brown. Once baked, allow the bars to cool completely in the pan.
- Serve: Use the parchment paper overhang to lift the bars out of the pan. Cut into 16 squares and serve. Enjoy your delicious sweet potato pie bars!
Notes
- For best results, use sweet potatoes that are fully cooked and mashed without lumps.
- You can substitute pecans with walnuts if preferred.
- Make sure bars are fully cooled before cutting to prevent them from crumbling.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- These bars can be served with whipped cream or a scoop of vanilla ice cream for extra indulgence.
