Sweet Potato Bars

These homemade sweet potato pie bars all have a generous layer of homemade marshmallow fluff.

5 from 3 votes

Looking for an alternative to traditional sweet potato pie this holiday season? These Sweet Potato Bars are not only easier, they're absolutely delicious! With a layer of pecan crust, sweet potato pie filling and homemade marshmallow fluff, this dessert will be a winner on your holiday table.

Prep Time30

Cook Time1

Total Time1 30

Course: All Recipes, Dessert, Snacks

Cuisine: American

Keyword: holiday baking recipe, marshmallow fluff, pecan crust, sweet potato dessert, sweet potato recipe, thanksgiving dessert recipe, thanksgiving recipe

Servings:

Calories: 296kcal

Author: Kimberlee Ho

Equipment

Ingredients

Pecan Crust

3 cups pecans glazed or plain, whole or pieces
¼ cup unsalted butter room temperature
3 tablespoons brown sugar packed
1 pinch salt

Sweet Potato Pie Filling

1 ½ cups mashed sweet potatoes from 2-3 roasted, peeled and mashed sweet potatoes* (see note) or canned sweet potatoes
½ cup packed dark brown sugar
2 large eggs room temperature
4 tablespoons butter softened
¼ cup heavy cream
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 pinch salt

Marshmallow Topping

¼ cup + 2 tablespoon water
¾ cup granulated sugar
¾ cup light corn syrup
4 ounces egg whites from about 3-4 large eggs, not from carton egg whites
½ teaspoon cream of tartar
1 pinch salt
1 ½ teaspoon pure vanilla extract

US Customary - Metric

Instructions

Make Pecan Crust

Line an 8x8-inch square baking pan with aluminum foil, allowing at least 6 inches of foil hanging over at least two of the sides. This will make it easier to lift the baked bars out of the pan. Set aside.
Place the pecans in the bowl of a food processor and process until finely ground. Add the softened butter, brown sugar and a pinch of salt. Process until the mixture comes together in a ball.
3 cups pecans, ¼ cup unsalted butter, 3 tablespoons brown sugar, 1 pinch salt
Press the crust mixture firmly into the prepared baking pan, ensuring an even layer. Freeze for 15 minutes. Meanwhile, preheat the oven to 350ºF (177ºC). After 15 minutes of chilling, bake the crust for 10-12 minutes. Cool on a wire rack while preparing the filling.

Make Sweet Potato Pie Filling

Set the oven to 300ºF. To a high speed blender, add all ingredients. Blend until smooth, scraping the sides as needed.
1 ½ cups mashed sweet potatoes, ½ cup packed dark brown sugar, 2 large eggs, 4 tablespoons butter, ¼ cup heavy cream, 1 teaspoon vanilla extract, ¼ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, 1 pinch salt
Pour the sweet potato filling mixture into the baked crust, smoothing the top with a spatula. Bake until a toothpick inserted in the center comes out clean and the top looks set, about 45-55 minutes. Set aside to cool while preparing the marshmallow topping.

Make Marshmallow Topping

Place the water, sugar, and corn syrup in a medium saucepan. Warm over medium-high heat until the mixture reaches 240°F (116ºC) on a candy thermometer, typically 10 to 15 minutes.
¼ cup + 2 tablespoon water, ¾ cup granulated sugar, ¾ cup light corn syrup
While the sugar is heating, place the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Beat on medium until the egg whites are foamy. Increase the speed to high and add in the cream of tartar and salt. Continue to mix until soft peaks form.
4 ounces egg whites, ½ teaspoon cream of tartar, 1 pinch salt
Once the sugar mixture reaches 240°F (116ºC), carefully remove it from the heat and let rest for about 20 seconds. With the mixer running on high, (very carefully) slowly stream the sugar mixture into the egg whites. Continue to mix for 7 to 8 minutes, or until the outside of the mixing bowl returns to room temperature. Add in the vanilla; mix until medium-stiff peaks form.
1 ½ teaspoon pure vanilla extract
Top the slightly cooled sweet potato filling with the marshmallow creme, spreading with a spatula or offset spatula into an even layer. Place under the broiler for 45-90 seconds until the top is golden brown and the higher points of the topping a bit darker, watching it carefully to ensure it does not burn.
Cover the pan loosely with foil and place in the refrigerator until cool, at least 1 hour. Slice, wiping the knife between cuts, and serve.

Notes

To roast the sweet potatoes, scrub the skins with warm water. Place on a foil-lined baking sheet, pierce all over with a fork and roast at 425ºF for 30-45 minutes, depending on the size of the potatoes. Allow to cool slightly and remove the flesh from the skins.
Marshmallow topping can be made up to 2 weeks in advance. Store in an airtight container in the refrigerator. Allow to come to room temperature before using in this recipe.
Sweet Potato filling recipe adapted from Trisha Yearwood; Marshmallow fluff recipe adapted from Tessa Huff

Nutrition