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
Scale
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.
