Sweet Potato Pie Bars are a combination of a pumpkin pie bar and a sweet potato pie recipe. This version has a brown sugar, cinnamon, pecan base and topping.
Sweet Potato Pie Bars
Crust:
1 ½ cups all purpose flour plus 1 tablespoon
½ teaspoon salt
½ cup granulated sugar
½ cup firmly packed brown sugar
1 teaspoons ground cinnamon
6 oz unsalted butter, cut up
1 cup finely chopped pecans
Filling:
1 pound cooked sweet potato
4 tablespoons melted butter
1 (14-ounce) can sweetened Condensed Milk
2 eggs, beaten
1 teaspoon cinnamon
⅛ teaspoon fresh nutmeg
½ teaspoon grated orange zest
¼ teaspoon salt
½ teaspoon vanilla
Preheat oven to 350 degrees F. Have ready a 13x9 inch metal pan – greased or lined with foil and sprayed with cooking spray.
Combine flour, salt, both sugars and cinnamon in bowl of food processor. Add cold butter and pulse until mixture is crumbly. Set aside a heaping half cup of the mixture, then dump the rest into the pan and press into bottom.
Clean food processor bowl. Process sweet potatoes, melted butter, sweetened condensed milk, eggs, remaining, cinnamon, nutmeg, orange zest, salt and vanilla. Process until smooth. Pour evenly over crust.
Toss reserved flour mixture with pecans and sprinkle over sweet potato mixture. Bake 30 to 35 minutes or until set. Set on a wire rack to cool.
Lift from pan and cut into squares.
Makes about 32
Anna says
Thanks for the review, Margot! I guess it's a keeper 🙂
margot says
Oh I just made them and they are absolutely delicious. I was forced to use walnuts instead of pecans, but they were still so good. Only change is I would reserve more crumble for the topping next time. Thank you for a really good recipe!
Anna says
Thanks for the comments, all.
Bernadette, thanks especially for being daring enough to try these. I am SO glad to have a second opinion on the recipe and am even more pleased to hear that you tested with oatmeal.
I ended up sending mine to Todd's office. He said people really liked them, but again -- it's good to get a second opinion from someone who actually baked the recipe.
bernadettebear says
Made the bars yesterday and they were great. We had some small sweet potatoes from our CSA that needed to be used and this was a good spot for them. Also used some oatmeal in the crust and added about 1/2 cup of chopped pecans to the top. Really, really good. Thanks.
ayankeeinasouthernkitchen says
Anna- these look wonderful especially since I can see all that good looking sweet potato filling.
Heather - Ghost Baker says
These look good! I made pumpkin pie bars earlier this year and I (surprisingly) was not that impressed with them. I do love sweet potatoes; maybe I would have better luck with these!
Lisa Ernst says
I am so going to make these! I have a vegan pumpkin (or sweet potato) pie filing recipe I'll substitute and adjust the recipe to firm it up a bit. I think the dark orange sweet potatoes are a little more flavorful than pumpkin, but you do have to watch the sugar in those pie recipes. Most are overly sweetened for me too.
Karen says
Those look great! I love sweet potato everything! Maida Heatter has a great recipe for a bundt cake with sweet potatoes, you coat the pan with ground peanuts before baking and it is SO good.
VeggieGirl says
YES, PLEASE!!
Anna says
Kim, I think the oatmeal would work. I'd omit the pecans and add in 3/4 cup oatmeal. Also, if you are going to use oatmeal you might as well add it into the crust AND the topping. That is, add it when you cut in the butter. The crust, as written, is very good. However, it's pretty thin and rich and I think a little oatmeal would make it nice and sturdy.
Kim says
Anna,
Could you substitute oatmeal for the pecans in the crust/topping? I don't like pecans, but I love sweet potato desserts.
Thanks!
Pearl says
that looks so cute! you are so creative 🙂
Rosa says
That looks delicious! I love sweet potatoes. An unusual recipe. Yummy!
Cheers,
Rosa