Sweet Potato Pie Bars
These sweet potato pie bars offer a delightful twist on the classic pie, combining rich flavors and creamy texture in a portable form, perfect for any occasion.
Ingredients
For the filling
- 2 cups sweet potato puree Freshly made or canned
- 1 cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- 1 cup evaporated milk
- 1 cup all-purpose flour Could substitute with whole wheat or gluten-free flour
- ½ cup unsalted butter, melted Can replace with margarine if desired
- ¼ teaspoon salt
For the crust
- 1 pre-made pie crust or shortbread crust
Instructions
Preparation
- Preheat your oven to 350°F (175°C). If using a pre-made pie crust, fit it into a 9x13-inch baking dish and set aside.
- In a large mixing bowl, combine the sweet potato puree, granulated sugar, and brown sugar. Mix until well incorporated.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Add the cinnamon, nutmeg, and ginger, mixing thoroughly.
- Slowly blend in the evaporated milk until the mixture is smooth and uniform.
- In a separate bowl, whisk together the flour and salt. Gradually fold this dry mixture into the sweet potato mixture until just combined, being careful not to overmix.
Baking
- Pour the sweet potato mixture into the prepared crust, spreading it evenly.
- Bake in the preheated oven for about 45-50 minutes or until the center is set and lightly golden.
- Allow the bars to cool in the pan for at least 30 minutes before cutting into squares.
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Notes
Serve chilled with a dollop of whipped cream or scoop of vanilla ice cream. Sweet potato pie bars can be stored in the refrigerator for up to one week or frozen for up to three months.