Sweet Potato Pie Bars

Sweet potato pie bars with graham cracker crust and marshmallows are a delicious cross between sweet potato pie and casserole. The recipe comes together quickly with simple ingredients and is the perfect dessert for Thanksgiving and all fall celebrations.

Sweet potato squares recipe

These sweet potato pie bars are a mash-up between classic sweet potato pie and sweet potato casserole. The creamy filling pairs perfectly with the graham cracker base and toasted marshmallow topping.

Sweet potato squares make for a simple, fuss-free Thanksgiving dessert and are delicious fall treats with a cup of coffee.

I bake them for many of our autumn gatherings and holiday parties. They are so easy, and everyone always loves them!

For more pie bars, try our pumpkin pie bars, pecan pie bars, and blueberry streusel bars.

Ingredients

The ingredient list is incredibly simple and uses mostly pantry staples. They are such a great dessert for Thanksgiving and your other fall occasions. Check out the recipe card below for exact measurements.

Graham cracker crust

• Graham cracker crumbs: You can either buy premade crumbs or make your own by crushing a few sheets in the food processor.
• Sugar: A touch of sugar helps to sweeten the crust a bit.
• Melted butter holds everything together.

Sweet potato filling

• Sweet potatoes are the base of the pie filling. You need fresh sweet potatoes; canned yams are not suitable for this recipe. I used orange yams, but you could also use white or purple yams.
• Condensed milk provides sweetness and creates a rich, creamy texture. Be sure to use full-fat sweetened condensed milk, not evaporated milk or low-fat milk.
• Eggs help to bind everything together. Let the eggs sit out on the counter to come to room temperature before mixing the filling.
• Spices: A blend of cinnamon, ginger, and cloves makes the bars so comforting and delicious.
• Orange zest (optional) adds a wonderfully bright, fresh flavor. While optional, I highly recommend it for the best aroma.

Topping

We’re always having our sweet potato casserole with marshmallows. I decided to garnish my sweet potato bars with mini marshmallows as well. The marshmallows are added after baking and toasted until golden brown and delicious.

If you don’t care for marshmallows, scroll to the variations section. You’ll find a few other topping ideas there, from sweetened whipped cream to pecan streusel and meringue.

How to make sweet potato pie bars

Now that you have all your ingredients, it’s time to bake sweet potato pie bars. The squares are so delicious that you won’t be able to stop at just one!

#1: Cook sweet potatoes

• Cook. Add the sweet potatoes to a large stockpot and cover with water. Cover the pot with a lid and bring it to a boil. Cook the sweet potatoes until fork tender, about 15 to 18 minutes.
• Drain. Drain the sweet potatoes and set them aside to cool while you prepare the crust.

#2: Make crust

• Preheat oven. Preheat your oven to 350°F / 180°C / gas mark 4.
• Prepare baking pan. Line the bottom and sides of an 8 in x 8 in / 20 cm x 20 cm square baking pan with parchment (baking) paper. The paper should overhang on the sides.
• Mix crust. In a mixing bowl, stir together the graham cracker crumbs, sugar, and melted butter until combined. Press the mixture evenly into the prepared baking pan.
• Prebake crust. Bake the crust for 15 minutes.

#3: Mix filling

• Make filling. Add the cooled sweet potato chunks, sweetened condensed milk, softened butter, eggs, spices, and orange zest to a large mixing bowl. Beat with a mixer until the sweet potatoes are mashed and everything is well combined.

#4: Bake & chill bars

• Bake bars. Pour the filling over the pre-baked crust and return the baking tin to the oven. Bake for 35 to 45 minutes or until a skewer inserted in the middle comes out clean (without liquid filling).
• Chill. Let the cooled bars cool to room temperature. Then place them into the fridge to cool for 4 to 5 hours, or until completely cool and firm.

#5: Marshmallow topping

• Toast marshmallows. Sprinkle mini marshmallows on top of the bars. Broil for 2 to 3 minutes until they are browned and slightly melted.
• Serve. Using a sharp, serrated knife, cut into squares. Enjoy!

Baking tips

These sweet potato pie bars are so delicious, and I want yours to turn out just perfect. Here are some helpful tips and tricks to make sure they do!

• Pan size: The recipe is designed for an 8 in x 8 in baking pan. You could also use a 9 in x 9 in or 11 in x 7 in dish. Just keep in mind that the baking time will be a bit shorter, and the bars will turn out slightly thinner if you use a larger pan.
• Paper sling: Lining the baking pan with parchment (baking) paper to ensure the bars don’t stick to the pan and can be removed easily. You can use the overhang as handles to lift the pie bars out of the pan.
• Allow the bars to set before serving: The sweet potato pie needs some time to thicken and set before serving. Otherwise, the mixture will be soft and messy.
• Keep an eye on the marshmallows: Watch them closely after switching on the broiler because they burn quickly. Depending on how your broiler heats, the cooking time might be less.
• Cutting the bars: Sticky, warm marshmallows can be difficult to cut through. I find it helps to use a very sharp knife and rub the blade with a little butter or shortening before your slice.

Storage instructions

How to store sweet potato pie bars

Cover leftover sweet potato bars with plastic wrap (cling film) and store in the fridge. They will be good for 3 to 4 days. Let them sit on the counter for 20 minutes to warm up before serving.

Make sweet potato bars ahead of time

This sweet potato dessert is great to make ahead of time! You can prepare the bars and refrigerate them for up to 4 days. I recommend adding and torching the marshmallow topping shortly before serving.

Freeze sweet potato squares

If you want to freeze the sweet potato squares, let them cool completely. Arrange them on a lined baking sheet and flash-freeze for 1 to 2 hours or until solid. It’s best to freeze them without the marshmallow topping.

Then wrap each square in plastic and place in a large freezer bag or freezer-friendly container. Keep in the freezer for up to 3 months.

When it’s time to eat, defrost the bars overnight in the fridge or at room temperature for a couple of hours.

Variations

One thing I love about these sweet potato pie bars is that the recipe is so versatile. Prefer a shortbread crust? Go for it! Want a crunchy pecan topping! Do it! Here are some ideas how you can adapt and customize the bars.

Shortbread crust

Not a fan of a graham cracker crust? Try sweet potato pie bars with shortbread crust instead! Mix 1 cup all-purpose flour + 1/3 cup melted, cooled butter + 1/3 cup granulated sugar + 1/2 tsp baking powder.

Whisk together the flour, sugar, and baking powder in a medium mixing bowl. Add the melted butter and stir until a crumbly dough forms.

Press the shortbread dough into the prepared pan, add the sweet potato filling and bake as directed.

Oatmeal crust

To make sweet potato oatmeal bars, combine 1 cup all-purpose flour + 1/2 cup rolled oats + 1/2 cup brown sugar + 1/2 cup softened butter until crumbly

Press the crumb mixture on the bottom of your baking dish and pre-bake for 15 minutes. Add the sweet potato pie filling and bake as directed.

Whipped cream topping

Tuffs of sweetened whipped cream are simple yet gorgeous garnish for your sweet potato bars. To make it, beat 1 cup cold heavy cream until soft peaks form. Add 1/8 cup powdered sugar and continue whipping until stiff peaks.

You can pipe rosettes or dollop the cream on with a spoon. Add a pecan half or sprinkle with ground cinnamon as a finishing touch.

Pecan topping

This topping idea is inspired by the crunchy pecan crumble topping you’d find on classic sweet potato casseroles. It adds a delightful buttery crunch.

Simple combine 3 tbsp melted butter + 1/3 cup brown sugar + 1/4 cup all-purpose flour until moist crumbs form. Toss in 1/2 cup pecan halves. Evenly turn the topping out over the filling and bake the sweet potato bars according to the recipe instructions.

Streusel topping

For streusel sweet potato bars, simply double the amounts for the shortbread crust recipe I showed you above. Press half the mixture into the baking dish, add the filling, and top with the remaining crumbs.

Meringue topping

A meringue topping is an excellent alternative for marshmallows. It pairs so beautifully with sweet potatoes. First, stir together 1/4 cup powdered sugar + 1 tsp cornstarch. Set aside.

In a large, clean mixing bowl, beat 2 egg whites on high speed until frothy. Add the dry ingredients, 1 tablespoon at a time, and beat until stiff, glossy peaks form. Be careful not to overbeat.

Spread the meringue on the hot sweet potato pie bars and bake for 5 to 10 minutes until the meringue starts to brown slightly.

Refrigerate the squares for at least 1 hour before slicing and serving. While you can store the bars for a few days, the meringue is best served soon after making.

More Thanksgiving pie recipes

We are pie lovers and have a lot more pie recipes where this came from. Pumpkin, pecan, chocolate… check out these ideas for your Thanksgiving spread!

• Easy Pecan Pie Squares
• Apple Crisp Bars
• Pumpkin Pie
• Pecan Pie
• Chocolate Cream Pie
• Butterscotch Pie
• Chocolate Silk Pie