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Sweet Potato Pie Bar Recipe

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3.8 from 77 reviews

These Sweet Potato Pie Bars combine a tender, spiced sweet potato filling atop a buttery crust, finished with a luscious whipped cream cheese topping. Perfect for fall gatherings or dessert lovers craving a twist on classic sweet potato pie, these bars offer rich autumn flavors in an easy-to-serve handheld form.

Ingredients

Crust

  • 6 tablespoons (3 oz) salted butter, room temperature
  • 1/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour

Sweet Potato Puree

  • 3-4 medium sweet potatoes
  • 1 tablespoon neutral oil

Filling

  • 4 oz (1 stick) unsalted butter
  • 1 cup brown sugar
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon cinnamon
  • 3/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 2 eggs
  • 2 egg yolks
  • 1/4 cup whole milk powder
  • 1/2 cup heavy cream
  • 1/2 teaspoon kosher salt
  • 2 1/2 cups sweet potato puree (from roasted sweet potatoes)

Topping

  • 4 oz brick-style cream cheese, room temperature
  • 1/4 cup pure maple syrup
  • 1/4 cup sour cream
  • 1 teaspoon freshly grated nutmeg
  • 1 teaspoon vanilla bean paste
  • 1 cup heavy cream, cold
  • Pinch of kosher salt

Instructions

  1. Make the sweet potato puree: Rinse and dry 3-4 medium sweet potatoes. Place them on a foil-lined baking sheet and drizzle with 1 tablespoon of neutral oil. Bake at 375°F for 50-60 minutes, until easily pierced with a knife. Let them cool completely, peel them, and blend the flesh in a food processor until very smooth and not stringy. You should end up with 2 1/2 cups of puree. This can be made several days in advance and stored in an airtight container in the fridge. Any leftover puree can be frozen for up to 3 months.
  2. Prepare the pan: Grease and line an 8×8 metal baking pan with parchment paper so that there’s overhang over two sides. This makes extracting the bars from the pan much easier.
  3. Make the crust: Beat the butter and sugar together in the bowl of a stand mixer or with a hand mixer for about 5 minutes, until very fluffy. Add the flour and vanilla and beat until just combined. Press the dough evenly into the prepared pan and chill for 15 minutes.
  4. Pre-bake the crust: Preheat the oven to 350°F. Prick the chilled crust all over with a fork and bake for 15 minutes. Cool completely.
  5. Brown the butter for the filling: Melt the 4 oz unsalted butter in a small saucepan over medium-low heat, swirling occasionally until it turns golden brown and smells nutty. Transfer to a heatproof mixing bowl and let it cool.
  6. Make the filling: To the cooled brown butter, add brown sugar, vanilla bean paste, cinnamon, nutmeg, cloves, and ginger; whisk together for 2 minutes. Whisk in the eggs and yolks until smooth. Then whisk in whole milk powder, sweet potato puree, kosher salt, and heavy cream until very smooth.
  7. Bake the bars: Pour the filling onto the cooled crust and bake for 45-55 minutes, until the edges are set and the center just barely jiggles. Cool to room temperature, then refrigerate for at least 4 hours. Bars can be made up to this point 2 days ahead and refrigerated.
  8. Make the topping: Combine room temperature cream cheese, vanilla bean paste, and maple syrup in a medium bowl. Use a hand mixer to whip until smooth. Beat in sour cream, freshly grated nutmeg, cold heavy cream, and a pinch of kosher salt until medium-stiff peaks form.
  9. Finish and serve: Spread the whipped topping evenly over the chilled sweet potato pie bars. Refrigerate for 1 hour before slicing and serving.

Notes

  • Sweet potato puree can be made several days in advance and refrigerated or frozen for up to 3 months.
  • Using vanilla bean paste enhances flavor but can be substituted with vanilla extract.
  • Be careful not to overbake the bars; the center should still slightly jiggle to ensure creamy texture.
  • The whipped cream cheese topping should be cold but not frozen for best whipping results.
  • Bars are best stored refrigerated and consumed within 3 days for optimal freshness.

Find it online: https://justsosavory.com/sweet-potato-pie-bar-recipe/