How to Make Sweet Potato Pie Bars Recipe

This Sweet Potato Pie Bars with shortbread crust recipe is just what you need, and let me tell you why. Of course, there’s just something about sweet potato pie that just feels like fall. The warm spices, creamy filling, and that cozy homemade aroma.

However, let’s be honest, making a whole pie takes time, and slicing it neatly can often be a challenge. That’s where these Sweet Potato Pie Bars come in. They give you all the flavor and comfort of the classic dessert, but in a convenient, easy-to-serve bar form.

These bars start with a rich, buttery shortbread crust that’s made to be a little thicker than a traditional pie crust, which keeps the bottom crispy instead of getting soggy. That crust then holds a silky smooth, spiced sweet potato filling bursting with cinnamon, ginger, nutmeg, and cloves. They’re creamy, sweet, and full of autumn flavor.

If that wasn’t enough, they’re also surprisingly simple to make. Whether you’re baking for a crowd or just craving a seasonal treat for yourself, these bars are the perfect dessert to make ahead, slice up, and enjoy all week long.

Since you are here and love pie flavors, check out these Pecan Pie Twice Baked Sweet Potatoes, this Fall Stuffed Sweet Potatoes Recipe, this guide on How to Bake Sweet Potatoes in the Oven, these Sweet Potato Fudge Brownies, or this Sweet Potato Smoothie Recipe.

Ingredients for this sweet potato pie bars recipe

Here are the ingredients you will need to make this dessert bar recipe. Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements. 

Shortbread Crust

• All-purpose Flour: is the structural base of the crust.
• Cornstarch: softens the crust and creates a melt-in-your-mouth bite.
• Granulated Sugar: adds sweetness and helps the crust brown evenly.
• Unsalted Butter: binds everything together. You’ll want it to be softened.
• Salt: balances sweetness and enhances the buttery flavor.
• Vanilla Extract: complements both the crust and filling.

Sweet Potato Filling Ingredients

• Cooked Fresh Sweet Potatoes: are the star of the show.
• Evaporated Milk: provides richness and creaminess without diluting the filling.
• Brown Sugar and Granulated Sugar: sweeten the sweet potatoes. You can use dark brown sugar instead of light for a deeper flavor.
• Eggs: give structure and stability to the filling. You’ll need two whole eggs and one extra yolk.
• Vanilla Extract: enhances the sweet potato’s natural flavor.
• Cornstarch: thickens the filling slightly.
• Ground Cinnamon: is the dominant spice.
• Ground Ginger, Nutmeg, Allspice, and Cloves: add a hint of sharp spice that balances the sweetness.
• Salt: balances the sweetness and enhances every spice note.

How to make this sweet potato pie bars recipe

This is how you can make the creamy filling and buttery crust. Make sure to scroll down to the recipe card at the end of this post for the oven temp, bake time, and full step-by-step instructions! 

Prepare the Shortbread Crust

1. Preheat your oven and line an 8×8-inch baking dish with parchment paper, leaving a little overhang on the sides for easy lifting later.
2. In a medium bowl, combine the flour, cornstarch, sugar, salt, vanilla, and softened butter until the dough begins to come together and feels soft but not sticky.
3. Press the dough into the bottom of the prepared pan in an even layer and bake until the edges begin to turn golden.

Make the Sweet Potato Pie Filling

1. Cook and peel your sweet potato, then cut it into chunks.
2. Add the sweet potato, both sugars, spices, cornstarch, vanilla, and evaporated milk to a blender or food processor and blend until silky smooth.
3. Add the eggs and extra yolk last, blending just until combined. Try not to overmix.

Assemble and Bake

1. Pour the smooth sweet potato filling mixture directly over the warm shortbread crust in the square pan.
2. Bake until the edges are set and the center still has a slight jiggle. A toothpick should come out mostly clean. Start checking around the 30-minute mark, and continue baking in 2-minute intervals if needed.

Cool and Serve

1. Let the bars cool completely at room temperature, then chill them in the fridge for at least 2 hours to set up nicely.
2. Once firm, lift the bars out using the parchment paper, cut into squares, and serve with a dollop of whipped cream or a sprinkle of cinnamon for that classic pie touch.

Why do you need to make these sweet potato bars?

• Bless your Thanksgiving dessert table with a fun and bite-sized version of a classic sweet potato pie.
• Easy to slice and serve without the fuss of a whole pie.
• Very make-ahead friendly and freezer-safe. Gets even better as it sits and the spiced flavors develop.
• The crisp-bottomed, shortbread crust pairs perfectly with the sweet flavor of the creamy filling for a delightful texture contrast.
• It’s bound to become your new favorite pie recipe.

Frequently asked questions – FAQ

What’s the best way to cook a sweet potato to prepare it for this recipe?

How you prepare your raw sweet potato makes a huge difference in the flavor and texture of these bars! Roasting them in the oven is the best option, as it brings out the most natural sweetness and yields the smoothest, most flavorful filling. Bake for 50-55 minutes at 400°F. You’ll know it’s ready when the syrup starts to ooze out of the skin.

For faster options, you can steam or boil them, or even pop them in the microwave if you’re in a hurry.

Can I use canned sweet potato instead of fresh?

You can, but it may alter the texture slightly, as canned sweet potatoes have a different moisture content. I would dump them into a sieve first to let the syrup drain out and maybe even blot them with a paper towel if they seem a little too wet.

What flavor variations can I try?

• Swap some of the granulated sugar for pure maple syrup for a richer, fall-flavored treat.
• Sprinkle chopped pecans over the filling before baking for a crunchy texture.
• Add shredded coconut to the crust or sprinkle it on top before serving.
• Use browned butter in the crust for a rich and nutty flavor.
• Use a crust made from graham crackers for this sweet potato pie bars recipe.

Can I make these ahead of time?

Yes! These bars actually taste even better after a few hours or overnight in the fridge, when the filling is fully set and the spices have fully infused. You can also bake them a day ahead and store them in the refrigerator until ready to serve.

How do I store my leftover sweet potato pie bars?

Put your leftovers in an airtight container and place them in the fridge. They’ll stay fresh for up to 3-4 days as long as the lid is sealed and they’re kept cold.

Can I freeze these bars?

Yes! Wrap them tightly in a double layer of plastic wrap and foil, and freeze for up to 3 months. Thaw in the fridge before serving.

Can I make a gluten-free version?

Yes, I believe so. As long as you substitute the all-purpose flour in the crust with a 1:1 gluten-free flour blend, it should work.