Sweet Potato Pie Bars
Buttery graham crust topped with a smooth, spiced sweet potato custard, cooled and cut into squares.
Equipment
- 8 by 8 inch baking pan
- Mixing bowls
Ingredients
Main Ingredients
- 1 cup graham cracker crumbs plus 1/2 cup more
- ½ cup unsalted butter melted
- ¼ cup light brown sugar for the crust
- 2 cup mashed sweet potatoes from about 2 medium sweet potatoes
- ½ cup light brown sugar for the filling
- 2 large eggs
- ½ cup evaporated milk
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp salt
- 1 cup whipped topping optional
- ½ cup chopped pecans optional
Instructions
Cooking
- Make the crust. Heat the oven to 350 degrees F and line an 8 by 8 inch pan with parchment. Mix the crumbs, butter, and 1/4 cup brown sugar, press firmly into the pan, and bake for 10 minutes.
- Mash the filling. Whisk the sweet potatoes with 1/2 cup brown sugar, eggs, evaporated milk, vanilla, cinnamon, nutmeg, and salt until smooth.
- Pour and bake. Spread the filling over the warm crust and bake for 35 to 40 minutes until the center reaches 160 degrees F.
- Cool. Cool the pan on a rack for 1 hour, then refrigerate until firm.
- Top and slice. Cut into 9 squares and add whipped topping and pecans just before serving.
Notes
Substitutions: Use crushed gingersnaps for a spicier crust, or swap evaporated milk for heavy cream.
Tips: Drain boiled sweet potatoes well so the filling sets firmly.
Storage: Refrigerate covered up to 4 days, or freeze up to 2 months. Do not leave out longer than 2 hours.
Nutrition does not include the optional whipped topping and pecans.