Description
Delight in these Sweet Potato Pie Bars, a perfect blend of creamy sweet potato filling atop a buttery crust, all topped with a crunchy pecan streusel. With warm spices like cinnamon, nutmeg, and cloves, these bars bring the comforting flavors of a traditional sweet potato pie into an easy-to-serve bar form, ideal for holidays or any cozy dessert craving.
Ingredients
Scale
Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
Filling
- 2 cups mashed sweet potatoes (about 2 large sweet potatoes)
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/2 cup evaporated milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Topping
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter, melted
- 1/2 cup chopped pecans
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
- Prepare the Crust: In a medium bowl, combine the flour, brown sugar, and salt. Stir in the melted butter until the mixture is evenly moistened. Press this mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes to set, then remove and let it cool slightly.
- Make the Filling: In a large bowl, mix together the mashed sweet potatoes, granulated sugar, brown sugar, eggs, evaporated milk, melted butter, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt. Whisk until the filling is smooth and well combined. Pour the filling evenly over the pre-baked crust, spreading it out smoothly.
- Prepare the Topping: In another medium bowl, combine flour, brown sugar, and melted butter. Mix until crumbly, then stir in the chopped pecans. Evenly sprinkle this topping over the sweet potato filling in the pan.
- Bake the Bars: Return the pan to the oven and bake for 45-50 minutes, or until the filling is set and the topping turns golden brown. Once baked, remove from oven and allow the bars to cool completely in the pan.
- Serve: Use the parchment paper overhang to lift the bars from the pan. Cut into 16 squares and serve at room temperature or chilled.
Notes
- For best results, use freshly cooked sweet potatoes that are well mashed and free of lumps.
- The topping can be customized by adding other nuts or oats for varied texture.
- Store leftover bars in an airtight container refrigerated for up to 4 days.
- These bars can be served warm or cold, with a dollop of whipped cream or vanilla ice cream for extra indulgence.
- Ensure the filling is fully set before cutting to avoid runny bars.
