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Delicious Sweet Potato Pie Bars: Easy Recipe for Fall Treats

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These sweet potato pie bars are a delightful blend of creamy filling and buttery crust, perfect for fall gatherings. With a hint of maple syrup and a toasted marshmallow topping, they are sure to impress your loved ones.

Ingredients

Scale
  • 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)
  • 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
  • 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

  1. Preheat your oven to 350°F (175°C). This ensures the crust bakes evenly and achieves a golden color.
  2. In a mixing bowl, combine 18 crushed graham crackers, 1/4 cup granulated sugar, and 1/2 teaspoon fine sea salt. Mix well until combined.
  3. Pour in the 12 tablespoons melted butter and stir until the mixture resembles wet sand. This will help the crust hold together when baked.
  4. Press the graham cracker mixture evenly into the bottom of a 9×9-inch baking pan. Use the back of a measuring cup for an even layer. Bake for 10 minutes or until lightly browned.
  5. While the crust is baking, prepare the sweet potato filling. In a large bowl, combine 2 cups sweet potato puree, 1/4 cup granulated sugar, 3 large eggs, 1 1/2 cups whole milk, 1/2 cup heavy cream, 1 tablespoon bourbon (or vanilla), 1 teaspoon fine sea salt, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cloves. Mix until smooth and well combined.
  6. Once the crust is done, pour the sweet potato filling over the crust, smoothing the top with a spatula. Bake for 40-45 minutes, or until the filling is set and the edges start to puff slightly. Avoid overbaking, which can lead to a dry texture.
  7. While the filling bakes, prepare the marshmallow topping. In a clean bowl, beat 2 large egg whites with 1/4 teaspoon cream of tartar until soft peaks form. Gradually add 3/4 cup granulated sugar, continuing to beat until stiff peaks form.
  8. In a saucepan, combine 1/2 cup light corn syrup, 1/4 cup water, and 1/4 teaspoon fine sea salt. Bring to a boil over medium heat. Remove from heat and immediately add the marshmallow mixture, beating until smooth and glossy.
  9. Once the sweet potato filling is set, remove it from the oven and spread the marshmallow topping over the warm filling. Use a spatula to create peaks for a toasted effect.
  10. Return the pan to the oven and broil for 1-2 minutes, watching carefully, until the marshmallow topping is golden brown. Overbaking can lead to burnt marshmallow, so stay close!
  11. Once toasted to your liking, remove from the oven and let cool completely before cutting into bars. This allows the filling to set further and makes slicing easier.

Nutrition

Keywords: Ensure your butter is fully melted but not too hot when making the crust to prevent greasiness. Mix the sweet potato filling just until combined to maintain a light texture.

Find it online: https://homebitesia.com/delicious-sweet-potato-pie-bars-easy-recipe-for-fall-treats/