If you’re on the hunt for a dessert that feels like a warm hug on a plate, let me introduce you to my absolute favorite Sweet Potato Pie Bars with Marshmallow Topping Recipe. These bars bring together the cozy, rich flavors of sweet potato pie with the nostalgic delight of a golden toasted marshmallow topping. Imagine a buttery graham cracker crust holding a luscious, spiced sweet potato filling, topped with fluffy, lightly caramelized marshmallow that melts in your mouth. This recipe is perfect for gatherings or an indulgent treat when you want to impress without stress. Trust me, once you try these bars, they’ll be your new go-to dessert for every cozy occasion!
Ingredients You’ll Need
This recipe uses simple, pantry-friendly ingredients that come together to create a stunning explosion of flavor and texture. Each one plays an essential role—from the crispy, buttery crust to the velvety sweet potato filling and that irresistible marshmallow fluff topping. Having these on hand means you’re just steps away from a show-stopping dessert.
- 18 full graham crackers (270 grams): The foundation for a crumbly, buttery crust that adds perfect crunch.
- 1/4 cup granulated sugar (50 grams): Sweetens and binds the crust while balancing flavors throughout.
- 1/2 teaspoon fine sea salt: A pinch of salt enhances the sweetness and deepens all the flavors.
- 12 tablespoons unsalted butter (169 grams), melted: Gives the crust richness and holds it all together beautifully.
- 2 cups fresh sweet potato puree (454 grams): The star ingredient, offering sweetness, earthiness, and creamy texture—fresh is key!
- 1/4 cup granulated sugar (50 grams): Adds the right amount of sweetness to the filling without overpowering.
- 3 large eggs: Provide structure and help the filling set just right.
- 1 1/2 cups whole milk (356 grams): Keeps the filling smooth and luscious.
- 1/2 cup heavy cream (119 grams): Adds incredible richness and creaminess.
- 1 tablespoon bourbon (or 1 teaspoon vanilla): Infuses a warm, subtle depth of flavor that elevates every bite.
- 1 teaspoon fine sea salt: Balances and highlights the sweet notes.
- 1 1/2 teaspoons ground cinnamon: Brings that cozy, signature warmth.
- 1/2 teaspoon ground ginger: Adds a gentle, zesty kick that complements the sweet potato perfectly.
- 1/4 teaspoon ground cloves: A tiny amount for that aromatic, festive touch.
- 2 large egg whites: The base for the delicate marshmallow topping.
- 1/4 teaspoon cream of tartar: Stabilizes the egg whites to create fluffy peaks.
- 3/4 cup granulated sugar (150 grams): Sweetens the marshmallow and helps achieve that glossy finish.
- 1/2 cup light corn syrup (120 grams): Ensures a smooth, stretchy marshmallow texture.
- 1/4 cup water: Helps dissolve the sugar mixture evenly.
- 1/4 teaspoon fine sea salt: Enhances sweetness and adds balance to the marshmallow.
- 1 1/2 teaspoons vanilla extract: Adds aromatic richness to the marshmallow topping.
How to Make Sweet Potato Pie Bars with Marshmallow Topping Recipe
Step 1: Prepare the Graham Cracker Crust
Start by preheating your oven to 350°F and lining an 8×8-inch baking pan with foil, leaving an overhang for easy removal later. Pulse the graham crackers, sugar, and salt in a food processor until fine crumbs form. Then, add the melted butter and pulse just until everything is evenly moistened. Press this mixture firmly into the bottom of your prepared pan. Bake it for 10 minutes to set the crust and bring out its rich, buttery aroma. Once baked, let it cool completely on a rack while you prep the filling.
Step 2: Whip Up the Sweet Potato Filling
In a large bowl, combine fresh sweet potato puree with sugar, eggs, milk, cream, bourbon (or vanilla), salt, and warming spices like cinnamon, ginger, and cloves. Use an electric mixer to beat everything until smooth and silky—this creates the luscious and velvety filling every bite deserves. Pour the mixture over your cooled graham cracker crust and bake for about 40 minutes. The filling should be set but still have a slight wobble in the middle—that perfect balance ensures creamy texture with the right firmness. Let it cool to room temperature before moving on.
Step 3: Create the Fluffy Marshmallow Topping
Time for the magic! Beat the egg whites and cream of tartar until soft peaks form, then prepare the sugar syrup by boiling sugar, corn syrup, water, and salt until your candy thermometer reads exactly 240°F. Carefully drizzle this hot syrup into the egg whites while mixing on low, then increase the speed and whip until the marshmallow is glossy and thick—just like fluffy marshmallow fluff. Stir in vanilla extract for a fragrant finish. Spread this heavenly topping evenly over the sweet potato layer.
Step 4: Toast the Marshmallow Topping
To get that irresistible golden finish, gently toast the marshmallow topping with a kitchen torch until lightly browned. No torch? No problem! Simply place the pan under a preheated broiler for about a minute—watching closely so it turns beautifully golden without burning. This toasty marshmallow layer adds a perfect textural contrast and visual wow factor. Chill the bars in the fridge for at least an hour before slicing so everything sets beautifully.
How to Serve Sweet Potato Pie Bars with Marshmallow Topping Recipe
Garnishes
A dusting of ground cinnamon or a sprinkle of crushed toasted pecans can add a lovely crunch and complement the warm spices in the pie bars. If you want to make it extra special, add a drizzle of caramel or a few mini marshmallows toasted separately on top.
Side Dishes
These bars pair wonderfully with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream. Fresh cranberries or apple slices on the side can add a burst of freshness that balances the sweet richness perfectly. A cup of spiced chai or hot coffee makes the ideal cozy beverage companion.
Creative Ways to Present
To impress guests, serve these bars on a wooden board surrounded by autumn leaves or cinnamon sticks for a seasonal touch. Cut into petite squares for bite-sized treats at parties or layer the bars in a glass trifle bowl with whipped cream and toasted nuts for a stunning dessert presentation.
Make Ahead and Storage
Storing Leftovers
Sweet Potato Pie Bars with Marshmallow Topping Recipe can be stored in an airtight container in the refrigerator for up to 5 days. Keep in mind that the marshmallow topping tastes best fresh, as it may become a bit sticky or lose its delicate toasted texture over time.
Freezing
If you want to freeze these bars, it’s best to skip the marshmallow topping beforehand. Wrap the bars tightly and freeze for up to 2 months. When ready to serve, thaw in the fridge and add a freshly made marshmallow topping to retain that light, fluffy texture and toasty finish.
Reheating
To revive the bars, especially if chilled, gently warm individual pieces in the microwave for about 15 seconds. Avoid heating for too long to prevent the marshmallow from melting excessively. If you prefer the toasted look, a quick broil for 30 seconds can refresh the topping beautifully.
FAQs
Can I use canned sweet potato puree instead of fresh?
While fresh sweet potato puree provides the best flavor and texture, you can substitute canned if that’s what you have. Just make sure it’s 100% pure sweet potato with no added sugar or spices for the most authentic taste.
Is bourbon necessary in the filling?
Bourbon is optional but highly recommended for its warm, complex flavor that complements the fall spices beautifully. If you prefer, substitute with pure vanilla extract or skip it entirely without sacrificing too much taste.
Can I make the marshmallow topping without a candy thermometer?
A candy thermometer is ideal for precision, but if you don’t have one, watch the sugar syrup closely and remove it when it reaches a soft-ball stage (approximately when a small amount dropped in cold water forms a soft, flexible ball). This ensures the marshmallow will be just right.
What if I don’t have a kitchen torch?
You can easily toast the marshmallow topping under the broiler in your oven. Just place the pan on the top rack, set the broiler to high, and keep a close eye—it only takes about a minute to get that perfect golden brown color.
How do I get clean cuts when slicing the bars?
Use a sharp knife dipped in hot water and wiped dry before each cut. This helps prevent the marshmallow from sticking and keeps the edges neat and tidy, making your bars look as fabulous as they taste.
Final Thoughts
I can’t recommend this Sweet Potato Pie Bars with Marshmallow Topping Recipe enough—it’s the perfect way to bring heartwarming flavors and textures together in a single, show-stopping dessert. Whether you’re baking for family, friends, or simply treating yourself, these bars will fill your kitchen with irresistible aromas and smiles. Give them a try and watch them vanish faster than you can say ‘marshmallow’!
Print
Sweet Potato Pie Bars with Marshmallow Topping Recipe
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 2 hours 30 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Sweet Potato Pie Bars combine a buttery graham cracker crust with a luscious sweet potato filling and a fluffy homemade marshmallow topping, lightly toasted for a perfect balance of flavors and textures. This dessert is a delightful twist on classic sweet potato pie, ideal for fall gatherings or holiday celebrations.
Ingredients
Crust
- 18 (270 grams) full graham crackers
- 1/4 cup (50 grams) granulated sugar
- 1/2 teaspoon fine sea salt
- 12 tablespoons (169 grams) unsalted butter, melted
Filling
- 2 cups (16 ounces or 454 grams) fresh sweet potato puree (not canned)
- 1/4 cup (50 grams) granulated sugar
- 3 large eggs
- 1 1/2 cups (356 grams) whole milk
- 1/2 cup (119 grams) heavy cream
- 1 tablespoon bourbon (or 1 teaspoon vanilla)
- 1 teaspoon fine sea salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Marshmallow Topping
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- 3/4 cup (150 grams) granulated sugar
- 1/2 cup (120 grams) light corn syrup
- 1/4 cup water
- 1/4 teaspoon fine sea salt
- 1 1/2 teaspoons vanilla extract
Instructions
- Prepare the crust: Preheat the oven to 350°F. Line an 8×8-inch metal baking pan with foil, leaving an overhang for easy removal. In a food processor, pulse the graham crackers, sugar, and salt until finely ground. Add the melted butter and pulse until the mixture is moistened. Press this mixture evenly into the bottom of the prepared pan and bake for 10 minutes. Remove from oven and let cool completely on a rack, keeping the oven temperature steady for the next step.
- Make the filling: In a large bowl, combine the fresh sweet potato puree, sugar, eggs, whole milk, heavy cream, bourbon (or vanilla), sea salt, cinnamon, ginger, and cloves. Use an electric mixer to beat the ingredients until fully incorporated and smooth. Pour the filling evenly over the cooled graham cracker crust. Return the pan to the oven and bake for 40 minutes, or until the filling is set but still slightly wobbly in the center. Remove and allow to cool to room temperature.
- Prepare the marshmallow topping: Attach the whisk attachment to an electric mixer and beat the egg whites with cream of tartar on medium speed until soft peaks form. Meanwhile, in a small heavy-bottomed saucepan over medium-high heat, combine sugar, corn syrup, water, and salt. Bring to a boil and cook until a candy thermometer reads exactly 240°F (soft ball stage). Remove from heat immediately. With the mixer running on low, slowly drizzle the hot syrup into the egg whites. Increase speed to medium-high and beat until the mixture becomes thick, glossy, and marshmallow-like, about 7 minutes. Mix in vanilla extract until combined.
- Assemble the topping: Spread the marshmallow fluff evenly over the sweet potato filling in the pan. Use a kitchen torch to gently toast the marshmallow layer until golden brown. Alternatively, place the pan under the broiler for about 1 minute, watching closely to avoid burning as the layer can go from toasted to burnt very quickly.
- Chill and serve: Refrigerate the pan for at least 1 hour to allow the bars to set fully before cutting into squares. Store leftover bars in an airtight container in the refrigerator for up to 5 days, though they are best enjoyed fresh after making the marshmallow topping.
Notes
- Use fresh sweet potato puree for the best texture and flavor; canned puree will alter the taste and consistency.
- If you prefer non-alcoholic, substitute bourbon with vanilla extract.
- Be very cautious when broiling the marshmallow topping to prevent burning.
- To remove bars easily, use foil overhang from the pan for lifting.
- Bars are best enjoyed within a day but can be refrigerated for up to 5 days.
- For extra flavor, consider adding a dash of nutmeg to the filling spices.
