Sweet potato pie bars are a cozy dessert with a creamy spiced sweet potato filling baked over a simple pecan crust. They have all the warm flavor of sweet potato pie, but in an easy bar form that is simple to slice and serve.
A Quick Look at the Recipe
✅ Recipe Name: Sweet Potato Pie Bars
🕒 Ready In: ~1 hour, plus cooling
👪 Serves: 9 servings
🍽 Calories: ~260 per serving (estimated)
🥣 Main Ingredients: Pecans, butter, maple syrup, mashed sweet potatoes, eggs, milk, vanilla, cinnamon, nutmeg
📖 Dietary Info: Gluten-free; dairy-free option
👌 Difficulty: Easy - make crust, mix filling, bake, cool
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This version feels especially good for fall and holiday baking because it gives you that classic sweet potato pie flavor in a dessert that is a little easier to make ahead and bring to the table. The pecan crust adds a nice buttery, nutty base that works really well with the soft filling.
If you want more cozy dessert recipes, try our Gluten-Free Pumpkin Cake, Gluten-Free Peanut Butter Brownies, or Honey Baked Pears.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this Sweet Potato Pie Bars:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Sweet Potato Pie Bars:
- Recipe Notes & Tips:
- How to Store:
- Sweet Potato Pie Bars FAQs:
- More Dessert Recipes You'll Love
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- Sweet Potato Pie Bars
Why You'll Love this Sweet Potato Pie Bars:
All the flavor of sweet potato pie in bar form: These bars have that same creamy, spiced filling you expect from sweet potato pie, but they are easier to slice and serve.
Great for holidays and fall baking: This is the kind of dessert that feels right at home on a holiday table or anytime you want something cozy.
Buttery pecan crust: The pecan crust adds a rich, nutty base that makes these bars feel a little extra special.
Naturally gluten-free: The crust and filling come together without traditional flour, which makes this an easy gluten-free dessert option.
Key Ingredients:
- sweet potatoes. These are the star of the filling and give the bars their creamy texture and naturally sweet flavor.
- pecans. Form the base of the crust and add a rich, nutty flavor that pairs really well with the sweet potato filling.
- eggs. Help the filling set so the bars slice cleanly once cooled.
- maple syrup. Sweetens both the crust and the filling and adds a warm flavor that works well with the spices.
- cinnamon and nutmeg. These give the filling that classic sweet potato pie flavor and make the bars feel cozy and familiar.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use a different nut: Walnuts can be used instead of pecans for the crust, though the flavor will be a little different.
- Swap the sweetener: Honey can be used in place of maple syrup if you prefer.
- Make it dairy-free: Use a dairy-free butter alternative and a dairy-free milk.
- Add more spice: A little ginger or cloves can be added if you want a more spiced filling.
- Top with whipped cream: These sweet potato pie bars are great served with whipped cream or a sprinkle of extra chopped pecans.
How to Make Sweet Potato Pie Bars:
- Step 1: Preheat the oven to 350°F and line an 8x8-inch baking dish with parchment paper. Add the pecans, melted butter, and maple syrup to a food processor and pulse until the mixture is finely chopped.
- Step 2: Press the crust mixture firmly into the bottom of the prepared baking dish. Bake the crust for 10 minutes, then let it cool slightly.
- Step 3: In a large bowl, whisk together the mashed sweet potatoes, eggs, maple syrup, milk, melted butter, vanilla extract, cinnamon, salt, and nutmeg until smooth.
- Step 4: Pour the filling over the crust and spread it into an even layer. Bake for 35 to 45 minutes, or until the center is set. Let the bars cool completely, then chill before slicing for the cleanest cuts.
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Recipe Notes & Tips:
- Press the crust firmly: Packing the pecan crust down well helps it hold together better once the bars are sliced.
- Bake the crust first: Giving the crust 10 minutes in the oven helps it set and keeps it from getting too soft under the filling.
- Use smooth mashed sweet potatoes: The smoother the sweet potatoes, the creamier the filling will be.
- Let them cool fully: These bars need time to cool and chill so the filling can set properly before slicing.
- Chill for cleaner slices: Refrigerating the bars before cutting makes it much easier to get neat squares.
How to Store:
Refrigerator: Store sweet potato pie bars in an airtight container in the refrigerator for up to 4 days.
Best chilled: These bars slice and hold together best once they have been chilled.
Freezer: Wrap the bars tightly or store them in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.
Sweet Potato Pie Bars FAQs:
Sweet potato pie bars have the same creamy, spiced sweet potato filling as sweet potato pie, but they are baked in a square pan and cut into bars instead of being served in slices from a pie dish. They are often a little easier to make ahead, transport, and serve.
Sweet potato pie bars may not set if they need more baking time or if they were sliced before they had time to cool and chill. The center should look set before coming out of the oven, and the bars need time to firm up as they cool.
Yes, sweet potato pie bars should be refrigerated once they have cooled. Since the filling contains eggs and milk, they are best stored in the refrigerator to keep them fresh and set properly.
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Sweet Potato Pie Bars
Ingredients
- 1 ½ cups pecans
- 3 tablespoons butter, melted
- 2 tablespoons maple syrup
- 2 cups mashed sweet potatoes
- 2 eggs
- ⅓ cup maple syrup
- ¼ cup milk
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon nutmeg
Instructions
- Preheat the oven to 350°F and line an 8x8-inch baking dish with parchment paper.
- Add the pecans, melted butter, and maple syrup to a food processor and pulse until the mixture is finely chopped and starts to hold together.
- Press the crust mixture firmly into the bottom of the prepared baking dish.
- Bake the crust for 10 minutes, then let it cool slightly.
- In a large bowl, whisk together the mashed sweet potatoes, eggs, maple syrup, milk, melted butter, vanilla extract, cinnamon, salt, and nutmeg until smooth.
- Pour the filling over the crust and spread it into an even layer.
- Bake for 35 to 45 minutes, or until the center is set.
- Let the bars cool completely, then chill before slicing for the cleanest cuts.
Nutrition
Notes
- Press the crust firmly: Packing the pecan crust down well helps it hold together better once the bars are sliced.
- Bake the crust first: Giving the crust 10 minutes in the oven helps it set and keeps it from getting too soft under the filling.
- Use smooth mashed sweet potatoes: The smoother the sweet potatoes, the creamier the filling will be.
- Let them cool fully: These bars need time to cool and chill so the filling can set properly before slicing.
- Chill for cleaner slices: Refrigerating the bars before cutting makes it much easier to get neat squares.
Maria says
The crust is amazing. I will be making these often.