Sweet Potato Pie Bars

I’ve always loved sweet potato pie, but making a full pie from scratch felt like a project I didn’t always have time for. One day, while craving that rich, spiced flavor, I decided to take a shortcut—pressing the crust into a pan and pouring the filling over it. No rolling, no fuss, just the same creamy, comforting goodness in an easier form.

The first batch was a hit, and now, these Sweet Potato Pie Bars have become a go-to dessert in my kitchen. They’re perfect for sharing, simple to make, and have that nostalgic, homey taste that always brings people back for another slice.

What Are Sweet Potato Pie Bars?

Sweet Potato Pie Bars are a delicious twist on the classic Southern dessert. Instead of a traditional round pie, the filling is baked over a crisp, buttery crust in a rectangular pan, then sliced into squares for easy serving. They have all the rich, spiced flavors of sweet potato pie but in a more convenient and portable form.

Key Ingredients

For the Filling:

• 2 cups mashed sweet potatoes (roasted or boiled and peeled)
• 1 cup granulated sugar
• ½ cup brown sugar
• ½ cup unsalted butter, melted
• ½ cup evaporated milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger

For the Crust:

• 1 pre-baked pie crust (homemade or store-bought)

Tools Needed

– Mixing bowls
– Whisk
– Spatula
– 9×13-inch baking dish
– Oven

How to Make Sweet Potato Pie Bars

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) to ensure even baking.

Step 2: Prepare the Filling

In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, melted butter, and evaporated milk. Stir until smooth.

Step 3: Add the Eggs and Spices

Beat in the eggs one at a time until fully incorporated. Stir in the vanilla extract, cinnamon, nutmeg, and ginger, ensuring the spices are evenly distributed for that warm, comforting flavor.

Step 4: Assemble and Bake

Pour the sweet potato mixture over the pre-baked crust, spreading it evenly. Bake for 40–45 minutes, or until the filling is set and no longer jiggles in the center.

Step 5: Cool and Slice

Allow the bars to cool completely before slicing into squares. For an extra indulgent touch, top them with whipped cream or a sprinkle of cinnamon.

Why You’ll Love This Recipe

Easy to Make – No need to fuss over rolling out a pie crust!

Rich and Creamy – The filling is smooth, spiced, and perfectly sweet.

Great for Sharing – Perfect for potlucks, parties, or family gatherings.

Make-Ahead Friendly – The flavors deepen overnight, making them even better the next day.

Mistakes to Avoid & Solutions

1. Overbaking the Filling

Solution: Check for doneness by gently shaking the pan. If the center is set, it’s ready. Overbaking can lead to a dry texture.

2. Using Uncooked Sweet Potatoes

Solution: Always use mashed, fully cooked sweet potatoes to ensure a creamy texture.

3. Skipping the Cooling Time

Solution: Let the bars cool completely before slicing to prevent them from falling apart.

4. Not Pre-Baking the Crust

Solution: A pre-baked crust prevents sogginess and creates a firm base for the filling.

Serving and Pairing Suggestions

– Serve warm or chilled with a dollop of whipped cream.
– Pair with a hot cup of coffee or spiced chai for a cozy treat.
– Drizzle with caramel sauce for an extra indulgent touch.

Storage and Reheating Tips

Refrigeration: Store leftover bars in an airtight container in the fridge for up to 5 days.

Freezing: Wrap individual bars in plastic wrap, then place them in a freezer-safe bag for up to 3 months.

Reheating: Warm in the microwave for 15–20 seconds or enjoy cold straight from the fridge.

FAQs

1. Can I use canned sweet potatoes instead of fresh?
Yes! Just be sure to drain and mash them well to remove excess liquid.

2. How do I know when the bars are fully baked?
The center should be set and no longer jiggle when gently shaken.

3. Can I use a graham cracker crust instead?
Absolutely! A graham cracker crust adds a slightly different texture but works beautifully with the filling.

4. How can I make these dairy-free?
Swap butter for coconut oil and use coconut milk instead of evaporated milk.

5. Can I make these ahead of time?
Yes! The flavors develop even more after a day in the fridge, making them a great make-ahead dessert.

Tips & Tricks

– For a smoother texture, blend the sweet potato filling in a food processor.
– For extra spice, add a pinch of cloves or allspice to the filling.
– For a crunchier crust, brush the pre-baked crust with egg wash before adding the filling.

Recipe Variations

1. Maple Pecan Sweet Potato Pie Bars

Reduce granulated sugar to ½ cup and replace brown sugar with ½ cup maple syrup.

Add ½ cup chopped pecans to the filling for a nutty crunch.

2. Coconut Sweet Potato Pie Bars

Use coconut milk instead of evaporated milk.

Sprinkle shredded coconut on top before baking.

3. Chocolate Chip Sweet Potato Pie Bars

Fold in ½ cup dark chocolate chips into the filling before baking.

Drizzle with melted chocolate after cooling.

Final Thoughts

Of all the desserts I’ve made, these Sweet Potato Pie Bars hold a special place in my heart. They have the comforting flavors of a classic pie but in an easy-to-share form, making them perfect for any occasion.

The buttery crust paired with the silky-smooth filling creates a balance that keeps you coming back for more. I love how simple they are to make, yet they taste like something that took hours in the kitchen. If you’re looking for a dessert that’s both effortless and unforgettable, this one’s for you!