Description
These Maple Sweet Potato Pie Bars are a delightful twist on traditional sweet potato pie, featuring a rich maple syrup-sweetened filling atop a buttery graham cracker crust. Perfect for dessert or a special occasion, these bars combine warm spices and natural sweetness in a convenient bar format that’s easy to serve and enjoy.
Ingredients
Scale
Filling
- 2 cups sweet potatoes (cooked and mashed, about 2 medium sweet potatoes)
- 1 cup maple syrup
- 1/2 cup brown sugar (packed)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/4 teaspoon salt
Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter (melted)
- 1/4 cup granulated sugar
Instructions
- Preheat and Prepare Sweet Potatoes: Preheat your oven to 350°F (175°C). Peel and chop the sweet potatoes, then boil them for 15-20 minutes until tender. Mash until smooth to create the base of your filling.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Press this mixture firmly into the bottom of a greased 9×13 inch baking dish to form an even crust. Bake the crust for 10 minutes to set.
- Prepare Filling Mixture: In a large mixing bowl, whisk together the mashed sweet potatoes, maple syrup, brown sugar, ground cinnamon, ground nutmeg, vanilla extract, eggs, and salt until the mixture is smooth and well combined.
- Assemble Bars: Pour the sweet potato filling evenly over the pre-baked graham cracker crust, smoothing the top to ensure an even layer.
- Bake the Bars: Bake the assembled bars at 350°F (175°C) for 30-35 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the bars to cool completely at room temperature, then refrigerate for at least 2 hours to firm up before serving. Optionally, dust the top with a sprinkle of cinnamon before slicing and serving.
Notes
- Use medium-sized sweet potatoes for approx. 2 cups mashed.
- Ensure the crust is baked until slightly firm before adding the filling to prevent sogginess.
- Refrigeration after baking improves texture and makes slicing easier.
- For a dairy-free version, substitute butter with coconut oil in the crust.
- These bars can be stored refrigerated for up to 4 days in an airtight container.
