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Sweet Potato Pie Bars

Irresistible Sweet Potato Pie Bars with Marshmallow Magic

Delight in these Sweet Potato Pie Bars with graham cracker crust, creamy filling, and marshmallow topping.
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Prep Time 15 minutes
Cook Time 50 minutes
Chilling Time 1 hour
Total Time 2 hours 5 minutes
Servings: 9 bars
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 10 sheets Graham Crackers Substitute with digestive biscuits for a different flavor.
  • 2 tablespoons Granulated Sugar Reduce if you prefer a less sweet result.
  • 1/2 cup Unsalted Butter Use melted coconut oil for a dairy-free option.
For the Filling
  • 2 cups Fresh Sweet Potato Puree Fresh is best for optimal texture.
  • 3 large Large Eggs Flax eggs can be used for a vegan alternative.
  • 1/2 cup Whole Milk Almond milk or coconut cream work for dairy-free needs.
  • 1/2 cup Heavy Cream Almond milk or coconut cream work for dairy-free needs.
  • 1 teaspoon Bourbon or Vanilla Extract Omit bourbon for a non-alcoholic version.
  • 1/2 teaspoon Fine Sea Salt Optional but highly recommended.
  • 1 teaspoon Ground Cinnamon Adjust to your taste.
  • 1/2 teaspoon Ground Ginger Adjust to your taste.
  • 1/4 teaspoon Ground Cloves Adjust to your taste.
For the Marshmallow Topping
  • 3 large Egg Whites Using commercial marshmallow fluff can save time but alters texture.
  • 1/4 teaspoon Cream of Tartar Key for achieving the right texture.
  • 1 cup Light Corn Syrup Don’t skip this for best results.

Equipment

  • Oven
  • Food Processor
  • mixing bowl
  • Electric mixer
  • saucepan
  • 8x8-inch Baking Pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare an 8x8-inch baking pan lined with foil.
  2. In a food processor, blend crushed graham crackers, granulated sugar, and a pinch of salt. Drizzle in melted unsalted butter and pulse until resembling wet sand. Press into the pan and bake for 10 minutes.
  3. In a large bowl, combine fresh sweet potato puree, sugar, eggs, whole milk, heavy cream, bourbon (or vanilla), salt, and spices. Whisk until smooth and pour over the cooled crust.
  4. Bake the filling at 350°F (175°C) for 40 minutes until firm with a slight jiggle in the center.
  5. Beat egg whites and cream of tartar until soft peaks form. Heat sugar, corn syrup, water, and salt until 240°F, then gradually combine with whipped egg whites until glossy and firm peaks form.
  6. Spread the marshmallow topping over the warm filling, toasting until golden brown.
  7. Let cool at room temperature, then refrigerate for at least 1 hour before lifting and slicing into squares.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 32gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 18gVitamin A: 1500IUVitamin C: 2mgCalcium: 40mgIron: 0.5mg

Notes

For best results, use fresh ingredients and avoid overbaking to maintain creaminess. Customize with nut options if desired.

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