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fall sweet potato pie bars - featured image

Fall Sweet Potato Pie Bars: Easy Holiday Toasted Marshmallow Treat

  • Author: Lilya
  • Total Time: 2 hours 5 minutes
  • Yield: 16 servings 1x

Description

These fall sweet potato pie bars offer the comforting, nostalgic flavor of a classic holiday pie without the stress of a crust. Featuring a buttery graham cracker base, a rich spiced sweet potato filling, and a gooey toasted marshmallow topping, they are make-ahead friendly and perfect for holiday entertaining.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • 15 oz canned sweet potato puree
  • 3 large eggs
  • 1 cup heavy cream
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 4 cups mini marshmallows
  • 1 cup chopped pecans or walnuts (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish and line with parchment paper if desired.
  2. In a medium bowl, mix graham cracker crumbs, melted butter, 2 tablespoons sugar, and a pinch of salt until resembling wet sand. Press firmly into the bottom of the prepared pan.
  3. In a large bowl, whisk eggs until smooth. Add brown sugar, ½ cup granulated sugar, pumpkin pie spice, vanilla, and ½ teaspoon salt. Whisk vigorously until glossy.
  4. Add sweet potato puree and heavy cream to the egg mixture. Mix until completely smooth, ensuring no lumps remain.
  5. Pour filling over the crust and smooth the top with a spatula.
  6. Bake for 45-50 minutes until edges are set and slightly pulling away, but the center still has a slight jiggle.
  7. Remove from oven and immediately sprinkle mini marshmallows (and optional nuts) evenly over the hot surface.
  8. Switch oven to broil. Toast marshmallows for 1-3 minutes, watching closely, until golden brown and puffy.
  9. Cool completely in the pan on a wire rack for at least 2 hours to allow filling to set.
  10. Lift out using parchment overhang or cut directly in pan. Cut into 12-16 squares and serve at room temperature.

Notes

Ensure sweet potato puree is completely smooth to avoid lumps in the filling. Do not overbake, as the bars will firm up as they cool. For clean cuts, chill bars in the fridge for 30 minutes before slicing. Marshmallows burn quickly under the broiler, so watch them closely.

  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar
  • Calories: 280
  • Sugar: 28
  • Sodium: 180
  • Fat: 12
  • Saturated Fat: 7
  • Carbohydrates: 42
  • Fiber: 1
  • Protein: 4

Keywords: sweet potato pie bars, holiday dessert, toasted marshmallow, graham cracker crust, fall baking, easy dessert, make-ahead dessert

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Find it online: https://platelyn.com/fall-sweet-potato-pie-bars-easy-holiday-toasted-marshmallow-treat/