Description
These Sweet Potato Pie Bars combine a tender, spiced sweet potato filling atop a buttery crust, finished with a crunchy pecan topping. Perfect for dessert or a festive treat, they offer all the flavors of classic sweet potato pie in convenient bar form.
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) and line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal of the bars after baking.
- Prepare the Crust: In a medium bowl, mix together the 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. Bake the crust for 10 minutes, then set aside to cool slightly.
- Make the Filling: In a large bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, eggs, evaporated milk, melted butter, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt. Mix thoroughly until the filling is smooth and well combined. Pour this mixture evenly over the pre-baked crust.
- Prepare the Topping: In another medium bowl, mix together the flour, brown sugar, and melted butter until the mixture becomes crumbly. Stir in the chopped pecans. Sprinkle this topping evenly over the sweet potato filling.
- 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, cool the bars completely in the pan. Using the parchment overhang, lift the bars out of the pan and cut into 16 squares for serving.
Notes
- Allow the bars to cool completely before cutting to ensure clean slices.
- Use well-cooked, mashed sweet potatoes for best texture and flavor.
- You can toast the pecans before adding them to the topping for extra flavor.
- Store leftover bars in an airtight container in the refrigerator for up to 4 days.
- These bars can be served chilled or at room temperature, optionally with a dollop of whipped cream.