Creamy, spiced sweet potato filling on a buttery graham cracker crust, topped with gooey toasted marshmallows — the perfect holiday dessert in bar form!

Why You’ll Love This Recipe

• Creamy, spiced sweet potato filling that’s perfectly smooth.

• Buttery graham cracker crust adds a delightful crunch.

• Toasted marshmallow topping gives a fun, gooey finish.

• Easy to make in bar form — perfect for holiday parties or gifting.

Ingredients

Graham Cracker Crust:

• 3/4 cup (90 g) graham cracker crumbs (about 5 sheets)

• 1/8 cup (25 g) white granulated sugar

• 1/4 cup (60 g) salted butter, melted

Sweet Potato Pie Filling:

• 1 lb (450 g) sweet potatoes (2 to 3 roots)

• 1 can (14 oz / 400 g) sweetened condensed milk

• 1/4 cup (30 g) salted butter, softened

• 2 eggs

• 1 tsp grated orange zest (optional)

• 1 tsp ground cinnamon

• 1/2 tsp ground ginger

• 1/4 tsp ground cloves

Topping:

• 2 cups (100 g) mini marshmallows

Prep Time: 25 minutes
Cooking Time: 55 minutes
Total Time: ~5 hours 30 minutes
Yield: 12 bars
Kcal: ~280 kcal per bar

Directions

Step 1: Cook Sweet Potatoes

Add sweet potatoes to a stockpot, cover with water, and boil 15–18 minutes until fork tender. Drain and let cool.

Step 2: Prepare Oven & Pan

Preheat oven to 350°F (180°C) and line an 8-inch square pan with parchment paper.

Step 3: Make Crust

Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press evenly into the pan and bake for 15 minutes.

Step 4: Prepare Filling

In a large bowl, beat cooled sweet potatoes, condensed milk, softened butter, eggs, spices, and orange zest until smooth.

Step 5: Assemble & Bake

Pour filling over crust and bake 35–45 minutes, or until a skewer comes out clean.

Step 6: Chill

Cool to room temperature, then refrigerate 4–5 hours until firm.

Step 7: Add Marshmallow Topping

Sprinkle mini marshmallows on top and broil 2–3 minutes until golden and slightly melted. Slice into squares and serve chilled or at room temperature.

Tips & Variations

• Make Ahead: Bars can be made a day in advance and stored in the fridge.

• Spice Swap: Add nutmeg or allspice for extra warmth.

• Gooey Topping: Use marshmallow fluff if you prefer a thicker layer.

Frequently Asked Questions

Can I use canned sweet potatoes?
Yes, substitute 1½ cups mashed canned sweet potatoes for fresh ones.
Can these bars be frozen?
Yes, wrap tightly and freeze up to 2 months. Thaw in the fridge before serving.
Can I omit the marshmallows?
Absolutely — they’re optional, but add a fun texture and sweetness.

Storage & Reheating

• Store in an airtight container in the fridge for up to 5 days.

• Reheat briefly under the broiler for a toasted marshmallow top.

Final Thoughts

Sweet Potato Pie Bars are a festive, creamy dessert that combines classic holiday flavors with a fun, easy-to-serve bar form. Perfect for parties, gifting, or simply enjoying with family and friends.