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Sweet Potato Pie Bars

Sweet Potato Pie Bars with Fluffy Toasted Marshmallow Delight

These Sweet Potato Pie Bars are a delightful fall treat, featuring a buttery crust and fluffy marshmallow topping.
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Prep Time 30 minutes
Cook Time 50 minutes
Chilling Time 1 hour
Total Time 2 hours 20 minutes
Servings: 9 bars
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Crackers Substitute with digestive biscuits or Biscoff cookies for a unique twist.
  • 2 tablespoons Granulated Sugar Can reduce or omit for less sweetness.
  • 1/4 teaspoon Fine Sea Salt Feel free to use table salt as a substitute.
  • 1/2 cup Unsalted Butter No substitutes recommended.
For the Filling
  • 1 cup Fresh Sweet Potato Puree Avoid canned varieties.
  • 2 large Eggs
  • 1/2 cup Whole Milk Low-fat substitutes work but may alter texture.
  • 1/2 cup Heavy Cream Low-fat substitutes work but may alter texture.
  • 1 tablespoon Bourbon or Vanilla Extract Choose bourbon for warmth or vanilla for a classic touch.
  • 1 teaspoon Ground Cinnamon Adjust to taste.
  • 1/2 teaspoon Ground Ginger Adjust to taste.
  • 1/4 teaspoon Ground Cloves Adjust to taste.
For the Marshmallow Topping
  • 2 large Egg Whites Crucial for achieving the right texture.
  • 1/4 teaspoon Cream of Tartar Stabilizes egg whites.
  • 1 cup Light Corn Syrup Don't skip this ingredient!
  • 1/4 cup Water Helps create the right consistency.
  • 1 teaspoon Vanilla Extract Adds flavor.

Equipment

  • 8x8-inch metal baking pan
  • Food Processor
  • mixing bowl
  • Saucepan
  • Candy thermometer
  • kitchen torch or broiler

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line an 8x8-inch metal baking pan with foil.
  2. In a food processor, pulse together graham crackers, sugar, and salt until finely ground.
  3. Melt the unsalted butter and mix it with the crumb mixture until it resembles wet sand. Press firmly into the bottom of the prepared pan.
  4. Bake the crust for 10 minutes until set and lightly golden, then set aside to cool.
Making the Filling
  1. Combine sweet potato puree, sugar, eggs, milk, cream, bourbon or vanilla, salt, and spices in a bowl. Whisk until smooth.
  2. Pour filling over the cooled crust and bake for about 40 minutes until the edges are set.
  3. Cool to room temperature on a wire rack.
Making the Marshmallow Topping
  1. Beat egg whites with cream of tartar until soft peaks form.
  2. In a saucepan, combine sugar, corn syrup, water, and salt. Boil until it reaches 240°F (115°C).
  3. Carefully pour syrup into the egg whites while beating on high speed until thick and glossy.
  4. Spread marshmallow topping over the cooled filling and toast it until golden.
Serving
  1. Refrigerate bars for at least an hour. Cut into squares to serve.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 18gVitamin A: 1200IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

For best results, use fresh sweet potatoes and press the crust mixture firmly into the pan. Avoid omitting light corn syrup for the marshmallow topping.

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