Sweet Potato Pie Bars Recipe

Sweet Potato Pie Bars are a delightful twist on the classic holiday dessert. They feature a buttery Biscoff cookie crust topped with a rich, spiced sweet potato filling and a creamy whipped topping. Perfectly portioned for gatherings, these bars combine cozy flavors with an easy-to-serve format that everyone will love.

Sweet Potato Pie Bars combine the cozy flavors of a classic sweet potato pie with the convenience of a dessert bar, making them a perfect addition to your holiday dessert table. With a buttery Biscoff cookie crust, creamy sweet potato filling, and a crunchy pecan topping, these bars strike the perfect balance of flavor and texture.

They’re easy to make, a delight to serve, and sure to impress your guests with their golden brown appearance and holiday charm.

Why This Recipe Works

• Perfect Texture Combination: The buttery crust, creamy sweet potato pie filling, and crunchy pecan topping create a delightful mix of textures that elevates this dessert bar.
• Simple Steps, Big Flavor: Using fresh sweet potatoes and pantry staples like pumpkin pie spice, vanilla extract, and brown sugar ensures maximum flavor with minimal effort.
• Versatile Recipe: This recipe easily adapts to dietary preferences by swapping ingredients like coconut milk for heavy cream or using almond flour crust for a gluten-free option.

Supplies Needed

• 9×9-inch baking dish
• Parchment paper
• Mixing bowls (large, medium, and small)
• Food processor or high-speed blender
• Hand masher or whisk attachment
• Cooking spray
• Measuring cups and spoons
• Spatula
• Sharp knife
• Cooling rack

Ingredients

Crust Ingredients

• Biscoff Cookie Crust: Substitute graham crackers for a traditional pie crust feel or almond flour crust for a gluten-free option.
• Melted Butter: Coconut oil can be used for a vegan sweet potato pie bars recipe.

Sweet Potato Filling Ingredients

• Fresh Sweet Potatoes: Sweet potato puree works as a quick alternative.
• Granulated Sugar: Try coconut sugar or maple syrup for a refined sugar-free version.
• Eggs: Replace with flax eggs for a vegan option.
• Heavy Cream: Swap with coconut milk for a dairy-free twist.
• Vanilla Extract, Salt, Pumpkin Pie Spice

Topping Ingredients

• Chopped Pecans: Substitute with walnuts or skip for a nut-free variation.
• Brown Sugar: Coconut sugar works well as a replacement.
• Pumpkin Pie Spice

Cooking Instructions

Step 1: Prepare the Sweet Potatoes

• Peel and chop fresh sweet potatoes into cubes. Boil them until fork tender, about 10-12 minutes. Drain and mash in a medium bowl until smooth, then let them cool to room temperature. For a faster method, cook the sweet potatoes in an Instant Pot for 30-35 minutes.

Step 2: Make the Biscoff Cookie Crust

• Preheat the oven to 350°F. Grease a square baking pan with cooking spray and line it with parchment paper, allowing extra paper to hang over the edges for easy removal.
• In a food processor, blend the Biscoff cookies into fine crumbs. Add melted butter and mix until the crust mixture resembles wet sand. Press the mixture into the bottom of the parchment-lined baking dish using the bottom of a measuring cup for an even layer.
• Bake the crust for 9 minutes, then cool it on a cooling rack.

Step 3: Create the Sweet Potato Filling

• In a large bowl, mix the mashed sweet potatoes, granulated sugar, eggs, heavy cream, vanilla, salt, and pumpkin pie spice. Whisk until smooth and creamy. Pour the sweet potato mixture over the cooled crust, spreading it evenly with a spatula.

Step 4: Add the Topping

• In a medium mixing bowl, combine chopped pecans, brown sugar, and pumpkin pie spice. Sprinkle this mixture evenly over the sweet potato layer.

Step 5: Bake

• Bake the bars at 350°F for 50-60 minutes, until the topping is golden brown and the filling is set. Let the bars cool completely in the pan before slicing for clean cuts.

Cutting, Serving, and Storing

• Use a sharp knife to slice the bars once fully cooled. For best results, refrigerate for a few hours before cutting.
• Serve with whipped cream, mini marshmallows, or a drizzle of maple syrup for a festive touch.
• Store leftover bars in an airtight container in the fridge for up to five days. These bars also freeze well for up to a month; thaw overnight in the fridge before serving.

Variations

• Marshmallow Topping: Swap the pecan topping for mini marshmallows or homemade marshmallow fluff, then lightly toast with a kitchen torch for a sweet potato casserole-inspired dessert.
• Gluten-Free Option: Use an almond flour crust or arrowroot powder for a crust that’s free of gluten.
• Dairy-Free Twist: Replace heavy cream with coconut milk and butter with coconut oil.
• Extra Creamy: Add cream cheese to the sweet potato filling for a richer, creamier texture.

More Recipes To Try

Smoked Sweet Potatoes

Sweet Potato Fritters

Sweet Potato Baked Oats

Pumpkin Pudding Bars

Keto Pumpkin Pie