Sweet Potato Pie Bars with Shortbread Crust Recipe

Introduction

Sweet Potato Pie Bars with a buttery shortbread crust are a delightful twist on traditional sweet potato pie. These bars combine a rich, spiced filling with a crisp, tender base, making them perfect for holiday gatherings or anytime you crave a cozy dessert.

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter (softened)
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 ¾ cup cooked sweet potato (about 1 large sweet potato, or 375g)
• 12 oz evaporated milk
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1 egg yolk
• 1 teaspoon vanilla extract
• 2 teaspoons cornstarch
• 1 ½ teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1/2 teaspoon salt

Instructions

1. Step 1: Preheat your oven to 350°F. Line an 8×8 inch pan with parchment paper, leaving an overhang on the sides for easy removal of the bars later.
2. Step 2: In a medium bowl, combine the flour, cornstarch, granulated sugar, salt, vanilla extract, and softened butter. Mix these ingredients until a soft dough forms.
3. Step 3: Press the dough evenly into the bottom of the prepared pan. Bake for 15 to 18 minutes, or until the crust is lightly golden. Remove from oven and set aside.
4. Step 4: Prepare the sweet potato by baking it at 400°F for about 55 minutes until tender. Once cooled, peel and cut it into chunks.
5. Step 5: Place the cooked sweet potato, brown sugar, granulated sugar, spices, cornstarch, vanilla extract, and evaporated milk into a blender or food processor.
6. Step 6: Blend or pulse the mixture until smooth and fully combined. Add the eggs and egg yolk last, pulsing a few more times to incorporate them evenly.
7. Step 7: Pour the sweet potato filling over the warm shortbread crust, spreading it evenly.
8. Step 8: Bake for 30 to 37 minutes, until the edges are set and the center is slightly jiggly. To check doneness, insert a toothpick near the center; it should come out mostly clean. Begin checking at 30 minutes, then every 2 minutes thereafter.
9. Step 9: Allow the bars to cool completely, then chill them in the refrigerator for at least 2 hours to fully set the filling.
10. Step 10: Use the parchment paper overhang to lift the bars out of the pan. Cut into squares and serve, optionally topped with whipped cream.

Tips & Variations

• For extra flavor, try roasting the sweet potato wrapped in foil to enhance its natural sweetness before pureeing.
• You can substitute pumpkin puree for the sweet potato for a similar taste with a slight twist.
• Add a handful of chopped pecans or walnuts to the filling for added texture and nuttiness.
• Use a stand mixer or food processor for easier dough preparation and smooth filling blending.

Storage

Store the sweet potato pie bars in an airtight container in the refrigerator for up to 4 days. They are best served chilled or at room temperature. To reheat, warm individual squares briefly in the microwave, but avoid overheating to maintain the creamy texture of the filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potato or pumpkin puree instead of fresh sweet potato?

Yes, canned sweet potato or pumpkin puree can be used as a convenient substitute. Use about 1¾ cups, and make sure it is well drained if overly moist to avoid a runny filling.

Can these bars be made gluten-free?

Yes, you can substitute the all-purpose flour in the crust with a gluten-free all-purpose blend. Make sure it contains xanthan gum or another binder for best results.

Sweet Potato Pie Bars with Shortbread Crust Recipe

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★★★★★

4.5 from 71 reviews

• Author: Mariam
• Total Time: 1 hour 30 minutes
• Yield: 9 servings 1x

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Description

These Sweet Potato Pie Bars with a buttery shortbread crust are a delightful twist on the classic sweet potato pie, perfect for dessert or a special treat. The smooth, spiced sweet potato filling is blended to creamy perfection, baked over a crisp, golden shortbread base, and chilled until set for easy slicing and serving.

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Ingredients

Scale 1x2x3x

Shortbread Crust

• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Sweet Potato Filling

• 1 3/4 cup cooked sweet potato (about 1 large sweet potato or 375g)
• 12 oz evaporated milk
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1 egg yolk
• 1 teaspoon vanilla extract
• 2 teaspoons cornstarch
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1/2 teaspoon salt

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Instructions

1. Prepare the Shortbread Crust: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving some overhang to lift the bars out easily later. In a medium bowl, combine the all-purpose flour, cornstarch, granulated sugar, salt, vanilla extract, and softened unsalted butter. Mix these together until a soft dough forms.
2. Bake the Crust: Press the dough evenly into the bottom of the prepared pan to form the crust. Bake for 15 to 18 minutes, or until the edges turn lightly golden. Remove from the oven and set aside.
3. Cook the Sweet Potato: If not already cooked, bake your sweet potato at 400°F (204°C) for about 55 minutes until tender. Let it cool slightly, then peel and cut into chunks to measure 1 3/4 cups.
4. Make the Sweet Potato Filling: Add the cooked sweet potato chunks, brown sugar, granulated sugar, spices (cinnamon, ginger, nutmeg, allspice, cloves), cornstarch, vanilla extract, salt, and evaporated milk into a blender. Blend or pulse until smooth and fully combined. Then add the eggs and egg yolk last and pulse a few more times until everything is incorporated.
5. Assemble and Bake: Pour the sweet potato filling over the hot shortbread crust. Return the pan to the oven and bake for 30 to 37 minutes. The edges should be set while the center remains slightly jiggly. Test doneness by inserting a toothpick; it should come out mostly clean. Begin checking at 30 minutes and then every 2 minutes after.
6. Cool and Serve: Remove the pie bars from the oven and let them cool completely at room temperature. Once cooled, chill the bars in the refrigerator for at least 2 hours to set properly. Use the parchment paper overhang to lift the bars from the pan, cut into squares, and serve. These bars are delicious garnished with whipped cream if desired.

Notes

• Make sure to pre-bake the crust to ensure it remains crisp under the moist filling.
• Use a blender to get a perfectly smooth filling texture.
• Allow the bars to chill well for easy cutting and clean slices.
• Spices can be adjusted to taste – feel free to increase cinnamon or ginger for more warmth.
• Sweet potatoes can be roasted ahead of time and refrigerated.

• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: sweet potato pie bars, shortbread crust, sweet potato dessert, fall dessert, holiday dessert, baked sweet potato bars