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Sweet Potato Pie Bars

October 17, 2019 By Dawn 4 Comments

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Sweet Potato Pie Bars are a sweet dessert bar flavored with fall spices and topped with sweet marshmallows. It is the perfect dessert to serve on Thanksgiving Day, but you will love it whenever you serve it.

Sweet potato bar on white plate with napkin and fork by the side.

With Thanksgiving right around the corner, you may be looking for a new dessert to serve this year. One of my favorite desserts for Thanksgiving is always pumpkin pie, not only is it delicious, but it is a tradition. But, maybe this year it is time to break the tradition and try something new.

Not only do these sweet potato pie bars have a marshmallow topping, but it also has a ginger snap crust. The gingersnap brings a great spicy taste to the bars. All of the ingredients come together to make this one great dessert.

The benefits of eating sweet potatoes:

  • They are a great source of fiber.
  • They are a great source for vitamin A
  • Also, they are a great source for vitamin C
  • Natural anti-inflammatory compounds are found in sweet potatoes.
  • Sweet potatoe bar on white plate.

Ingredients that you will need to make these sweet potato pie bars:

  • Ginger snap cookies: Make into crumbs for the crust.
  • Pecans: Are chopped finely and added to the crust
  • Butter: Melt the butter so it mixes well with the other ingredients.
  • Sweet potatoes: I use sweet potatoes that I bake. But canned or frozen sweet potatoes can be used.
  • Cream: Heavy whipping cream is recommended.
  • Eggs: The eggs should be at room temperature.
  • Brown sugar:  Is used in the crust and the filling.
  • Granulated sugar:  Is used in the filling.
  • Spices:  I like the combination of cinnamon, ginger, nutmeg, and cloves.
  • Marshmallows:  Are used for the topping once the bars are baked. Use the broiler to brown them.

What if you don’t have sweet potatoes or you don’t like sweet potatoes. Can pumpkin be used as a substitute?

Yes, just substitute the 2 cups of sweet potatoes with 2 cups of pumpkin.

Sweet Potato bars with marshmallow topping on a white plate.

Do the bars need to be refrigerated?

For best results cover the bars and store them in the refrigerator. The bars are best when first made.

Tips to help you with the recipe:

  • Use a food processor for making the ginger snap crumbs. You will want the cookies to be finely crushed.
  • Also, use the food processor for the pecan. You will want them also finely chopped.
  • Bake the sweet potatoes ahead of time and let them cool thoroughly before pureeing them.
  • If not sure if the bars are baked enough use a knife and insert it into the center of the bars if it comes out clean they are done.
  • Brown the marshmallow under the broiler, so that they brown quickly. If they are baked they will become too puffy and when they cool they will harden a bit.

Steps for making sweet potatoes pie bars:

Step One:

Preheat the oven to 350 degrees F. Lightly grease the bottom of the baking pan.

Step Two:

Make the ginger snap crust. Using a food processor to make the cookies into crumbs. Also, you will use the food processor to process the pecan into crumbs. Mix the cookie crumbs, pecans, brown sugar, and melted butter and mix well. Press into the prepared 9 by 9-inch pan.

Cookies in food processor.
Cookie crumbs in a glass bowl.

Step Three:

Prepare the filling. Combine the sweet potato puree, granulated sugar, brown sugar, and spices mix well. Add the cream and eggs and mix until combined. Spread the filling over the crust and bake 45 to 50 minutes or the center is set.

Sweet potato puree, sugar, and spices in a glass bowl.
Crean and egg add to batter.

Step Four:

Once the bars are done baking remove from the oven and turn the oven to broil. Top with the marshmallows and put under the broiler for 1 to 2 minutes. Watch carefully so that the marshmallows don’t burn.

Cookie crumb crust in pan.
Mini marshmallow on top of sweet potato bars.

Check out these other fall treats:

  • Bake Pumpkin Pudding
  • Skillet Pumpkin Monkey Bread
  • Mini Pumpkin Pie Tarts

Golden brown marshallow sweet potato bars.

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Sweet potatoe bar on white plate.

Sweet Potato Pie Bars

Sweet Potato Pie Bars are a sweet dessert bar flavored with fall spices and topped with sweet marshmallows.

5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Sweet potato pie bars, Sweet potato bars, bars
Prep Time: 15 minutes minutes
Cook Time: 52 minutes minutes
Servings: 16 bars
Calories: 165kcal
Author: Dawn

Ingredients

Crust

  • 1 1/2 cups ginger snap crumbs
  • 2 tablespoons brown sugar
  • 1/2 cup pecan crumbs
  • 1/4 cup butter

Filling

  • 2 cups sweet potato puree
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup cream
  • 2 1/2 cups mini marshmallows

Instructions

Crust

  • Preheat the oven to 350 degrees F. Grease a 9 by 9-inch pan
  • In a food processor process, ginger snaps cookies into fine crumbs. Use the processor for the pecans as well, to make fine crumbs.
  • Combine the ginger snaps cookie crumbs, finely chopped pecans, 2 tablespoons brown sugar, and butter. Pat into the prepared pan and set aside

Filling

  • In a large bowl combine the sweet potato puree, sugars, salt, and spices with an electric mixer mix until well blended.
  • Add the cream and egg and mix together. Spread the filling over the crust.
  • Place in the oven and bake for 45 to 50 minutes or until the filling is firm.
  • Remove from the oven. Turn the oven to broil. Top the bars with the mini marshmallows and place back into the oven for 1 to 2 minutes or until the marshmallows are browned.
  • Remove from the oven and cool on a cooling rack.

Notes

  1. Use a food process the ginger snap cookies and pecans into crumbs
  2. Insert a knife to see is the bars are baked enough, if the knife comes out clean they are ready to take out of the oven. 
  3. Store in the refrigerator.
 
 
Nutrition information is an estimate and may vary with brands of ingredients used.

Nutrition

Calories: 165kcal | Carbohydrates: 25.4g | Fat: 6.5g | Saturated Fat: 3.4g | Cholesterol: 34mg | Sodium: 148mg | Potassium: 94mg | Fiber: 0.7g | Sugar: 15.5g | Calcium: 24mg | Iron: 1mg

 

 

Filed Under: Bars, Desserts Tagged With: Bars, marshmallows, sweet potato

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Reader Interactions

Comments

  1. angiesrecipes

    October 18, 2019 at 12:36 am

    This looks amazing! I don’t think I have ever baked pie with sweet potatoes…time to do one soon!

    Reply
  2. Reeni

    October 23, 2019 at 7:19 pm

    5 stars
    These look absolutely delicious Dawn! I am loving the gingersnap crust! Such a great pairing.

    Reply
  3. Juliana

    October 24, 2019 at 3:40 pm

    I could not read this post and this pie looks so inviting…love all the layers of this pie…indeed perfect to share at Thanksgiving dinner.

    Reply
  4. David @ Spiced

    October 28, 2019 at 6:40 am

    5 stars
    I love the gingersnap base you used here, Dawn! These bars look tasty, and they would be perfect for any gathering during November!

    Reply

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Dawn

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My name is Dawn! I am a wife, mom, grandma and the blogger behind Words of Deliciousness! I love sharing my favorite recipes and I hope some of these become your favorites too.
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Updated on October 20, 2019