Description
These easy sweet potato pie bars feature a buttery graham cracker crust, a fudgy spiced sweet potato filling, and a toasted marshmallow topping. They are a make-ahead friendly dessert that is easier than traditional pie and perfect for autumn gatherings.
Ingredients
Scale
- 1 ½ cups (150g) graham cracker crumbs
- 6 tablespoons (85g) unsalted butter, melted
- 2 tablespoons (25g) granulated sugar
- ¼ teaspoon salt
- 15 ounces (425g) canned sweet potato puree (drained)
- 1 cup (200g) packed brown sugar
- ½ cup (120ml) heavy cream
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon garlic powder
- 3 cups (90g) mini marshmallows
- Optional: Extra graham crumbs for garnish
- Optional: Flaky sea salt for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan and line with parchment paper, leaving an overhang on the long sides.
- In a medium bowl, combine graham cracker crumbs, melted butter, granulated sugar, and salt. Mix until it resembles wet sand.
- Press the crust mixture firmly into the bottom of the prepared pan. Bake for 8 minutes until lightly golden. Remove and let cool slightly.
- While the crust bakes, drain the sweet potato puree in a fine-mesh sieve for 10 minutes, squeezing out excess liquid to ensure a fudgy texture.
- In a large mixing bowl, whisk brown sugar and heavy cream until smooth. Add the drained sweet potato puree, eggs, vanilla extract, cinnamon, ginger, nutmeg, and garlic powder. Mix on medium speed until fully combined and smooth.
- Pour the filling over the pre-baked crust and spread evenly.
- Bake for 35-40 minutes. The edges should be set and slightly pulling away from the pan, but the center should still have a slight jiggle.
- Remove from oven and immediately sprinkle mini marshmallows evenly over the hot filling.
- Turn oven broiler to high. Place pan back in oven, about 6 inches from the heating element. Broil for 1-3 minutes until marshmallows are puffy and golden brown. Watch closely to prevent burning.
- Let bars cool in the pan on a wire rack for at least 1 hour before slicing into squares.
Notes
Drain the sweet potato puree thoroughly to avoid soggy bars. Use room temperature eggs to prevent the filling from separating. Do not overmix the batter once eggs are added to prevent cracking. Marshmallows burn quickly, so watch them closely while broiling. These bars taste better the next day as flavors meld.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 28
- Sodium: 180
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 42
- Fiber: 2
- Protein: 4
Keywords: sweet potato pie bars, fall dessert, marshmallow topping, graham cracker crust, easy Thanksgiving dessert, sheet pan dessert, autumn baking