🎉 Introduction
If you love the cozy, spiced flavor of traditional sweet potato pie but want something simpler to serve and share, these Sweet Potato Pie Bars are the perfect solution.
They’re rich, buttery, and filled with that familiar creamy sweet potato filling we all love — but instead of a traditional pie crust, these bars are baked on a soft, golden shortbread base. It’s pie meets cookie in the most delicious way possible!
Each bite delivers the warmth of cinnamon, nutmeg, and vanilla, the smoothness of mashed sweet potatoes, and the sweet aroma of buttery goodness. Whether you’re hosting a holiday party, potluck, or just want a make-ahead dessert that feeds a crowd, Sweet Potato Pie Bars are a stress-free way to enjoy a Southern classic in a modern, portable form.
They slice beautifully, pack perfectly, and taste heavenly. Imagine the comfort of Grandma’s sweet potato pie in a grab-and-go dessert bar — that’s what these are all about.
🧰 Equipment Needed
To make these decadent Sweet Potato Pie Bars, you’ll need:
- 9×13-inch baking pan
- Parchment paper (for easy removal)
- Large mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Whisk and spatula
- Medium saucepan (for cooking sweet potatoes)
- Potato masher or blender (for smooth puree)
- Oven mitts
- Cooling rack
Optional:
- Food processor (for extra-smooth filling)
- Offset spatula (for even spreading of batter)
🛒 Ingredients
Fruits & Vegetables
- 2 cups sweet potatoes, cooked and mashed
Fresh Produce
- 3 large eggs, room temperature
Dry Ingredients
- 1 ¾ cups all-purpose flour (divided)
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
Dairy
- ¾ cup (170g) unsalted butter, softened
- ½ cup whole milk
- ½ cup sour cream
Flavoring
- 1 teaspoon pure vanilla extract
Optional Toppings
- Whipped cream or cream cheese frosting for serving
- Chopped pecans for garnish
- Powdered sugar for dusting
👩🍳 Directions
Step 1: Prepare the Sweet Potatoes
- Peel and cube the sweet potatoes.
- Place in a saucepan, cover with water, and boil for 15–20 minutes until fork-tender.
- Drain well, mash until smooth, and set aside to cool slightly.
Step 2: Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
Step 3: Make the Shortbread Crust
- In a large bowl, combine 1 cup flour, ½ cup brown sugar, ½ teaspoon salt, and ¾ cup softened butter.
- Mix with a hand mixer (or by hand) until crumbly but cohesive — it should resemble wet sand.
- Press the mixture firmly into the bottom of the prepared baking pan.
- Bake for 12–15 minutes, or until the edges are lightly golden.
- Set aside to cool slightly while preparing the filling.
Step 4: Make the Sweet Potato Filling
- In another large bowl, whisk together mashed sweet potatoes, sugar, milk, sour cream, eggs, and vanilla extract.
- Add cinnamon, nutmeg, ginger, and ¼ teaspoon salt.
- Mix until smooth and creamy — use a hand mixer or whisk to remove any lumps.
Step 5: Assemble the Bars
- Pour the sweet potato filling evenly over the pre-baked crust.
- Smooth the top with a spatula for an even layer.
Step 6: Bake
- Bake for 35–40 minutes, or until the center is set and slightly firm to the touch.
- The edges should be golden brown, and the filling will puff up slightly.
Step 7: Cool and Chill
- Remove from the oven and cool completely on a rack.
- Once cooled, transfer to the refrigerator and chill for at least 2 hours to firm up before slicing.
Step 8: Slice and Serve
- Use the parchment paper overhang to lift the bars out of the pan.
- Slice into even squares or rectangles.
- Dust with powdered sugar, top with whipped cream, or drizzle with cream cheese frosting for a decadent touch.
🍽️ Servings & Timing
- Servings: 12–16 bars
- Prep Time: 25 minutes
- Bake Time: 40 minutes
- Cooling & Chilling Time: 2 hours
- Total Time: ~3 hours
Perfect for holiday dessert tables, family gatherings, or potluck parties.
🧊 Storage & Reheating
Refrigeration
- Store the bars in an airtight container in the fridge for up to 5 days.
- Place parchment between layers to prevent sticking.
Freezing
- Wrap bars individually and freeze for up to 3 months.
- Thaw overnight in the fridge before serving.
Reheating
- For a warm treat, microwave bars for 10–15 seconds.
- Serve with a scoop of vanilla ice cream for ultimate comfort.
🥄 Variations
- Pecan Streusel Topping: Mix ½ cup brown sugar, ¼ cup flour, ¼ cup butter, and ½ cup chopped pecans. Sprinkle on top before baking for a crunchy, caramelized layer.
- Maple Drizzle: Combine powdered sugar and maple syrup for a sweet drizzle over cooled bars.
- Cream Cheese Swirl: Drop spoonfuls of sweetened cream cheese on top of the filling and swirl with a knife before baking.
- Vegan Option: Replace butter with vegan butter, eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water), and milk with almond milk.
- Spiced Autumn Version: Add a pinch of cloves and gingerbread spice for a holiday twist.
- Mini Sweet Potato Bites: Bake in a muffin tin with liners for individual portions — perfect for parties!
❓ 10 FAQs
1. Can I use canned sweet potatoes?
Yes! Just make sure they’re plain mashed sweet potatoes, not sweetened pie filling.
2. Can I make these bars gluten-free?
Yes, substitute the flour with a 1:1 gluten-free baking mix.
3. Do I need to chill the bars before cutting?
Yes, chilling helps them set and makes cleaner slices.
4. Can I use evaporated milk instead of regular milk?
Absolutely — it will make the filling even creamier.
5. Why did my crust turn too hard?
Overbaking can cause that. Bake just until the edges are golden, not dark.
6. Can I add more spice?
Definitely! Feel free to adjust cinnamon or nutmeg to your taste.
7. Can I use a graham cracker crust instead?
Yes — it gives the bars a more dessert-like feel.
8. How do I serve them at a party?
Slice into bite-sized squares, top with whipped cream, and arrange on a platter.
9. What’s the best way to make the filling smooth?
Blend or use a food processor for velvety texture — no lumps!
10. Can I make these ahead for Thanksgiving?
Yes! They’re perfect made 1–2 days in advance and stored in the fridge.
🏁 Conclusion
Sweet Potato Pie Bars are the best of both worlds — all the creamy, cozy flavor of homemade sweet potato pie, baked into buttery, easy-to-serve squares.
They’re smooth, spiced, and full of that nostalgic sweetness that reminds you of holidays, family gatherings, and homemade desserts from scratch. The shortbread crust adds a lovely crunch, while the sweet potato filling brings warmth and richness to every bite.
Whether you serve them plain or topped with whipped cream, these bars are guaranteed to steal the show. They’re comforting, elegant, and made to share — perfect for when you want pie flavor without the fuss of rolling crusts.
Bake them once, and they’ll quickly become a year-round favorite in your home. Because sometimes, a simple bar can capture all the love and comfort of a pie — in every single bite.
Sweet Potato Pie Bars – All the Comfort of Classic Pie in Easy, Shareable Squares!
Ingredients
- 7 functions: Pressure, Slow, Sauté, Steam, Rice, Yogurt, Keep-Warm
- 6-Qt fits 4–6 servings • Dishwasher-safe pot & lid parts
- Stainless steel inner pot • Safety lock & overheat protection
Equipment
Method
- Peel and cube the sweet potatoes.
- Place in a saucepan, cover with water, and boil for 15–20 minutes until fork-tender.
- Drain well, mash until smooth, and set aside to cool slightly.
- Preheat your oven to 350°F (175°C).
- Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
- In a large bowl, combine 1 cup flour, ½ cup brown sugar, ½ teaspoon salt, and ¾ cup softened butter.
- Mix with a hand mixer (or by hand) until crumbly but cohesive — it should resemble wet sand.
- Press the mixture firmly into the bottom of the prepared baking pan.
- Bake for 12–15 minutes, or until the edges are lightly golden.
- Set aside to cool slightly while preparing the filling.
- In another large bowl, whisk together mashed sweet potatoes, sugar, milk, sour cream, eggs, and vanilla extract.
- Add cinnamon, nutmeg, ginger, and ¼ teaspoon salt.
- Mix until smooth and creamy — use a hand mixer or whisk to remove any lumps.
- Pour the sweet potato filling evenly over the pre-baked crust.
- Smooth the top with a spatula for an even layer.
- Bake for 35–40 minutes, or until the center is set and slightly firm to the touch.
- The edges should be golden brown, and the filling will puff up slightly.
- Remove from the oven and cool completely on a rack.
- Once cooled, transfer to the refrigerator and chill for at least 2 hours to firm up before slicing.
- Use the parchment paper overhang to lift the bars out of the pan.
- Slice into even squares or rectangles.
- Dust with powdered sugar, top with whipped cream, or drizzle with cream cheese frosting for a decadent touch.
Notes
Refrigeration Store the bars in an airtight container in the fridge for up to 5 days. Place parchment between layers to prevent sticking. Freezing Wrap bars individually and freeze for up to 3 months. Thaw overnight in the fridge before serving. Reheating For a warm treat, microwave bars for 10–15 seconds. Serve with a scoop of vanilla ice cream for ultimate comfort. 🥄 Variations Pecan Streusel Topping: Mix ½ cup brown sugar, ¼ cup flour, ¼ cup butter, and ½ cup chopped pecans. Sprinkle on top before baking for a crunchy, caramelized layer. Maple Drizzle: Combine powdered sugar and maple syrup for a sweet drizzle over cooled bars. Cream Cheese Swirl: Drop spoonfuls of sweetened cream cheese on top of the filling and swirl with a knife before baking. Vegan Option: Replace butter with vegan butter, eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water), and milk with almond milk. Spiced Autumn Version: Add a pinch of cloves and gingerbread spice for a holiday twist. Mini Sweet Potato Bites: Bake in a muffin tin with liners for individual portions — perfect for parties! ❓ 10 FAQs 1. Can I use canned sweet potatoes?
Yes! Just make sure they’re plain mashed sweet potatoes, not sweetened pie filling. 2. Can I make these bars gluten-free?
Yes, substitute the flour with a 1:1 gluten-free baking mix. 3. Do I need to chill the bars before cutting?
Yes, chilling helps them set and makes cleaner slices. 4. Can I use evaporated milk instead of regular milk?
Absolutely — it will make the filling even creamier. 5. Why did my crust turn too hard?
Overbaking can cause that. Bake just until the edges are golden, not dark. 6. Can I add more spice?
Definitely! Feel free to adjust cinnamon or nutmeg to your taste. 7. Can I use a graham cracker crust instead?
Yes — it gives the bars a more dessert-like feel. 8. How do I serve them at a party?
Slice into bite-sized squares, top with whipped cream, and arrange on a platter. 9. What’s the best way to make the filling smooth?
Blend or use a food processor for velvety texture — no lumps! 10. Can I make these ahead for Thanksgiving?
Yes! They’re perfect made 1–2 days in advance and stored in the fridge. 🏁 Conclusion Sweet Potato Pie Bars are the best of both worlds — all the creamy, cozy flavor of homemade sweet potato pie, baked into buttery, easy-to-serve squares. They’re smooth, spiced, and full of that nostalgic sweetness that reminds you of holidays, family gatherings, and homemade desserts from scratch. The shortbread crust adds a lovely crunch, while the sweet potato filling brings warmth and richness to every bite. Whether you serve them plain or topped with whipped cream, these bars are guaranteed to steal the show. They’re comforting, elegant, and made to share — perfect for when you want pie flavor without the fuss of rolling crusts. Bake them once, and they’ll quickly become a year-round favorite in your home. Because sometimes, a simple bar can capture all the love and comfort of a pie — in every single bite.
