Description
Southern comfort meets dessert perfection in these sweet potato pie bars. Creamy spiced filling nestles atop a buttery graham cracker crust, delivering pure autumn warmth that will make your gathering memorable.
Ingredients
Scale
Sweet Potato Ingredients:
- 2 cups (16 ounces / 454 grams) sweet potato puree
- 1 ½ cups (360 milliliters) whole milk
- ½ cup (120 milliliters) heavy cream
Spices and Flavor Enhancers:
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground clove
- 1 tablespoon bourbon (or 1 teaspoon vanilla extract)
- 1 teaspoon fine salt
Base and Binding Ingredients:
- 3 large eggs
- ¼ cup (50 grams) granulated sugar
- 18 full graham crackers
- 12 tablespoons (170 grams) unsalted butter, melted
- ¼ teaspoon salt
Topping Ingredients:
- 2 large egg whites
- ¾ cup (150 grams) granulated sugar
- ½ cup (120 milliliters) light corn syrup
- ¼ cup (60 milliliters) water
- ¼ teaspoon salt
- ¼ teaspoon cream of tartar
- 1 ½ teaspoons vanilla extract
Instructions
- Prepare your baking workspace by positioning an oven rack in the center and heating to 350°F (175°C). Carefully line an 8×8-inch (20×20 cm) baking pan with aluminum foil, ensuring complete coverage of the bottom and sides.
- Transform graham crackers, granulated sugar, and kosher salt into fine crumbs using a food processor. Gradually incorporate melted unsalted butter, pulsing until the mixture resembles moistened sand-like texture.
- Firmly press the crumb mixture into the bottom of the prepared pan, creating an even, compact base. Transfer to the preheated oven and bake for 10 minutes until lightly golden. Remove and allow to cool completely on a wire rack.
- Blend sweet potato filling ingredients using an electric mixer, whisking until completely smooth and free of lumps. Gently pour the vibrant orange mixture over the cooled graham cracker crust.
- Return the pan to the oven and bake for 40 to 45 minutes, watching for a slight jiggle in the center that indicates perfect doneness. Remove and let cool to room temperature, allowing the filling to set completely.
- Create the marshmallow meringue topping by whipping egg whites and cream of tartar until soft, billowy peaks form. Simultaneously, combine granulated sugar, light corn syrup, water, and a pinch of salt in a saucepan.
- Heat the sugar syrup until it reaches exactly 240°F (116°C) on a candy thermometer. Carefully stream the hot syrup into the whipped egg whites while continuously beating on medium-high speed.
- Incorporate vanilla extract and continue whipping until the meringue becomes glossy and forms stiff, dramatic peaks. Spread the marshmallow meringue evenly across the cooled pie bars.
- Position the pan under the broiler or use a kitchen torch to caramelize the meringue until golden brown and beautifully toasted. Watch carefully to prevent burning.
Notes
- Make the crust ahead of time to ensure a crisp, sturdy base that holds up perfectly when cutting bars.
- Use fresh sweet potatoes for the richest, most authentic flavor that elevates this classic dessert.
- Calibrate your candy thermometer carefully when making the marshmallow topping to achieve the perfect glossy, golden finish.
- Allow bars to cool completely before cutting to get clean, precise slices that look professionally made.
- Store leftovers in an airtight container in the refrigerator for up to 3 days to maintain the texture and taste of your delectable dessert.
- Optional broiling creates a beautiful caramelized topping that adds a professional bakery-style touch to your homemade bars.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 12
- Calories: 352 kcal
- Sugar: 32 g
- Sodium: 218 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 85 mg