Sweet Potato Pie Bars

This sweet potato pie transformed into convenient bars brings all the comfort of traditional pie with the portability of a handheld treat. The rich, creamy sweet potato filling delivers warm spices and natural sweetness while resting on a buttery crust for the perfect fall or holiday dessert without the fuss of serving pie slices.

I first made these bars when looking for a dessert to bring to a Thanksgiving potluck where buffet-style serving meant traditional pie would be challenging. They were such a hit that they've become my signature holiday contribution ever since.

Ingredients

• Sweet potatoes: Roasted sweet potatoes provide the best flavor with a caramelized sweetness that boiled ones simply cannot match
• Granulated sugar: Balances the natural flavor of the sweet potatoes without overwhelming them
• Brown sugar: Adds depth with its molasses notes that complement the warm spices perfectly
• Unsalted butter: Creates richness and allows you to control the salt content
• Evaporated milk: Provides creaminess without thinning the filling too much
• Large eggs: Act as the binding agent that helps the filling set properly
• Vanilla extract: Enhances the overall flavor profile with its warm aromatic qualities
• Ground cinnamon: Brings familiar warmth essential to sweet potato desserts
• Ground nutmeg: Adds slight nuttiness and complexity to the spice blend
• Ground ginger: Provides a subtle zingy note that cuts through the sweetness
• Pre-baked pie crust: Gives structure while saving time during assembly

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 350°F ensuring it reaches full temperature before baking. This consistent heat helps the filling set evenly throughout and prevents a soggy bottom crust.

Mix the Filling:

Combine the mashed sweet potatoes with both sugars, melted butter, and evaporated milk in a large bowl. Mix thoroughly until completely smooth, taking care to eliminate any lumps that would create an inconsistent texture in the final bars. The mixture should be velvety and uniform in color.

Add Eggs and Flavorings:

Incorporate eggs one at a time, beating well after each addition to ensure they're fully integrated into the mixture. This gradual addition prevents the eggs from cooking on contact with warm sweet potatoes. Add the vanilla extract and all spices, stirring until the spices are evenly distributed throughout the filling.

Assemble:

Pour the sweet potato mixture over your pre-baked crust, using a spatula to create an even layer. Tap the baking dish gently on the counter a few times to release any air bubbles that might have formed during mixing.

Bake:

Place in the center rack of your preheated oven and bake for 40-45 minutes. The bars are done when the edges appear set and the center has just a slight jiggle when the pan is gently shaken. Avoid overbaking as this can cause the filling to crack.

Cool and Slice:

Allow the bars to cool completely at room temperature before refrigerating for at least 2 hours. This cooling process is crucial for clean cuts and proper texture. Once fully cooled, use a sharp knife to slice into squares or rectangles of desired size.

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The roasting method for the sweet potatoes is my secret weapon in this recipe. I wrap them in foil and bake until caramelized and ultra-soft, which intensifies their natural sweetness. My grandmother taught me this trick, and I remember the aroma filling her kitchen every holiday season, signaling that the best dessert was on its way.

Perfect Sweet Potatoes Every Time

For the best flavor in your bars, choose sweet potatoes with deep orange flesh and roast them instead of boiling. Pierce the skin several times with a fork, wrap in foil, and bake at 400°F for about an hour until completely tender. The natural sugars caramelize during roasting, creating a deeper, more complex flavor profile than boiling could ever achieve. Let them cool slightly before peeling and mashing for the smoothest results.

Make-Ahead and Storage Tips

These bars actually improve with a day of rest in the refrigerator as the flavors meld together beautifully. You can prepare them up to three days in advance of serving, making them perfect for busy holiday preparations. Store bars in an airtight container with parchment paper between layers if stacking. They'll keep refrigerated for up to 5 days or freeze beautifully for up to 3 months when wrapped individually and stored in a freezer-safe container.

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Serving Suggestions

While these bars are delicious on their own, elevate them with a dollop of freshly whipped cream or a small scoop of vanilla ice cream. For special occasions, try a drizzle of bourbon caramel sauce or a sprinkle of candied pecans on top. These bars make a wonderful addition to a dessert buffet alongside other fall favorites, or serve them as a satisfying finish to a weeknight dinner. The rectangular shape means they can be cut to any size according to appetite or occasion.

The Sweet Potato Tradition

Sweet potato pie has deep roots in African American culinary history, dating back to early American history when enslaved people from West Africa brought their knowledge of cooking with root vegetables to the South. Sweet potatoes became a staple crop, more readily available than pumpkins, leading to the development of sweet potato-based desserts. This bar version maintains that rich cultural heritage while adapting to modern serving needs. The warm spices and comforting sweetness continue to make this dessert a beloved tradition at holiday gatherings across America.

Frequently Asked Questions

→ Can I use canned sweet potatoes for this dish?

Yes, you can use canned sweet potatoes. Make sure to drain and mash them for a smooth texture before mixing.

→ Do I need a special baking dish?

No, a standard rectangular baking dish works fine. Ensure it's large enough to hold the filling and pre-baked crust.

→ How do I know when the filling is done baking?

The filling is done when it's set and slightly firm to the touch. Avoid over-baking to keep the filling moist and creamy.

→ Can I substitute the evaporated milk?

Yes, you can replace evaporated milk with half-and-half, heavy cream, or full-fat coconut milk for a slightly different flavor.

→ Can these bars be made ahead of time?

Absolutely! These bars can be baked a day in advance and stored in the fridge. Slice them just before serving.

→ What toppings go well with these bars?

Whipped cream, a sprinkle of cinnamon, or a drizzle of caramel sauce all pair beautifully with these sweet potato bars.