Sweet Potato Pie Bars
User Reviews
5
Sweet Potato Pie Bars
Description
Sweet Potato Pie Bars start with a crisp graham cracker crust made from finely ground crackers, sugar, salt, and melted butter baked until set. The filling is a mixture of fresh sweet potato puree, eggs, milk, cream, and spices like cinnamon, ground ginger, and cloves, enriched with bourbon or vanilla for subtle depth. After pouring this custard-like filling onto the cooled crust, it bakes until just set but still slightly wobbly, ensuring a smooth texture.
The topping stands out as a marshmallow layer crafted from egg whites whipped with cream of tartar and a hot sugar syrup including corn syrup, water, and salt, with vanilla extract added for flavor. This marshmallow mixture adds a glossy, sweet cushion atop the bars, which can be browned slightly with a torch or broiler for a toasty finish.
These bars suit dessert occasions where a sliceable, spiced sweet potato treat is desired. The crust provides a firm base contrasting the creamy filling and pillowy topping. For best results, use fresh sweet potato puree and a heavy-bottomed pan for the sugar syrup to avoid scorching. Lining the pan with foil rather than parchment avoids fire risk when finishing the marshmallow topping under a broiler or torch.
Ingredients
Crust:
- 18 graham crackers
- 1/4 cup granulated sugar 50 grams
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter melted
Filling:
- 2 cups sweet potato puree not canned, fresh
- 1/4 cup granulated sugar
- 3 egg large
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 tablespoon bourbon (or 1 teaspoon vanilla)
- 1 teaspoon salt fine
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cloves ground
Topping:
- 2 egg large, whites
- 1/4 teaspoon cream of tartar
- 3/4 cup granulated sugar 150 grams
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract
Instructions
For the crust:
- Preheat the oven to 350°F. Line an 8x8-inch metal baking pan with foil, leaving an overhang.
- Place the graham crackers, sugar, and salt in the bowl of a food processor and pulse until finely ground. Add the melted butter and pulse until moistened. Press the mixture into the bottom of the prepared baking pan. Bake for 10 minutes. Place on a cooling rack and let cool completely. Maintain oven temperature.
For the filling:
- In a large bowl, use an electric mixer to beat all the sweet potato filling ingredients until well combined. Pour over the graham cracker crust and bake for 40 minutes, or until set but still slightly wobbly in the middle. Let cool to room temperature.
For the marshmallow topping:
- In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar until soft peaks form.
- Meanwhile, in a small heavy-bottomed saucepan** set over medium-high heat, combine the sugar, corn syrup, water, and salt. Bring the mixture to a boil and continue to cook until a candy thermometer registers exactly 240°F. Immediately remove from heat. Turn the egg white mixture on low speed and carefully and gradually drizzle the syrup into the egg whites. Increase speed to medium-high and beat until the mixture is thick and glossy and looks like marshmallow fluff, about 7 minutes longer. Add in the vanilla and beat until combined.
- Spread the marshmallow topping evenly over the sweet potato layer. Use a kitchen torch to gently torch the marshmallow layer until lightly golden. Alternatively, place the pan under the broiler and broil for about 1 minute, or until lightly golden. Don't step away - the broiler can go from toasted to burnt FAST!
- Refrigerate the pan for at least 1 hour before cutting into squares and serving. The bars can be stored in an airtight container in the refrigerator for up to 5 days, though they are best served soon after the marshmallow is made.
Notes
- Use fresh sweet potato puree rather than canned for best flavor and texture.
- Adjust the filling sugar to taste for preferred sweetness level.
- Use a heavy-bottomed saucepan for the hot sugar syrup to prevent scorching.
- Line the baking pan with foil, not parchment, to safely finish the marshmallow topping with a torch or broiler.
User Reviews
Overall Rating
5
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