Sweet Potato Pie Bars
A buttery shortbread crust topped with spiced sweet potato pie filling, baked in a 9x13 pan and sliced into neat bars for easy serving.
Servings: 16 bars
Calories: 190kcal
Ingredients
Shortbread Crust
- 1 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1/2 tsp salt
- 3/4 cup unsalted butter, cold and cubed
Sweet Potato Filling
- 2 cups mashed cooked sweet potato (about 2 medium, roasted, or 2 cans sweet potato puree)
- 3/4 cup packed brown sugar
- 2 large eggs
- 1/2 cup evaporated milk
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Line a 9x13-inch pan with parchment paper, leaving an overhang on the sides.
- Pulse the flour, sugar, and salt together, then cut in the cold butter until the mixture looks like coarse crumbs.
- Press the crust mixture firmly and evenly into the bottom of the prepared pan.
- Bake the crust for 15 minutes, until just golden at the edges.
- While the crust bakes, whisk the sweet potato, brown sugar, eggs, evaporated milk, cinnamon, ginger, nutmeg, salt, and vanilla until smooth.
- Pour the filling over the hot crust and spread into an even layer.
- Bake for 28 to 32 minutes, until the filling is set around the edges with a slight jiggle in the center.
- Cool completely on a wire rack, about 1 hour, then chill for at least 1 hour before slicing.
- Lift out using the parchment overhang and cut into 16 bars.
Notes
Store covered in the refrigerator for up to 5 days. Freeze sliced bars in a single layer, then transfer to a freezer bag for up to 2 months; thaw overnight in the fridge. If using fresh sweet potatoes, roast 2 medium (about 1 lb) at 400°F for 45-50 minutes until fork-tender, then scoop and mash.