Professional Tips
If you have time, try roasting the sweet potatoes instead of boiling for an even richer filling. Sweet potato pie and cooking guides explain that roasting at higher heat (often 375–425°F) breaks down starches into sugars and evaporates excess moisture, which deepens flavor and improves pie texture. Boiling is faster but can dilute flavor and add water, so if your filling ever seems loose, roasting or draining and drying the potatoes more thoroughly can help.
When making the crust, use very fine graham cracker crumbs and press them firmly into the pan; sweet potato pie bar recipes with graham crust mention that a firmly packed crust is less likely to crumble when sliced. If your crust mixture seems too dry to hold together, adding a teaspoon or two more melted butter can help it compress; if it’s too greasy, a bit more crumbs will balance it.
For the marshmallow topping, keep the pan on a middle or upper rack according to your broiler’s strength, and rotate the pan as needed for even browning. Many recipes suggest using a kitchen torch as an alternative if you want more control, but broiling for a minute or two is the common, easy method. Let the toasted marshmallow layer cool and set before cutting so it doesn’t slide off when you slice.
Storage Instructions
Because these bars contain eggs and dairy and have a custard‑style filling, they should be stored covered in the refrigerator. Sweet potato pie bar recipes generally recommend keeping leftovers in an airtight container in the fridge for up to about 3–4 days, and some note that the crust may soften over time while the flavor of the filling and spices continues to develop. Food safety guides for sweet potato pie similarly stress prompt refrigeration due to the perishable filling.
If you plan to store them longer, several sweet potato bar recipes say you can freeze the bars (ideally without the marshmallow topping) for up to about 3 months by wrapping tightly in plastic and foil or placing in an airtight container, then thawing in the refrigerator before serving. For best marshmallow texture, it’s usually recommended to add or toast the marshmallow topping shortly before serving rather than freezing it.
FAQs
Can I use canned sweet potato instead of fresh?
Yes, many sweet potato bar and pie recipes say you can use canned sweet potato or canned yams as long as they’re plain and not pre‑sweetened “pie filling,” so you maintain control over sugar and spice levels. Drain well and measure the same amount of mashed sweet potato by weight or volume as the recipe calls for.
Can I double this recipe for a bigger pan?
Several sweet potato pie bar recipes note that you can double the ingredients and bake in a 9×13‑inch pan, adding a little extra time to the bake until the filling is set and a skewer comes out clean.
Why are my bars too soft or runny in the center?
Sweet potato pie and bar troubleshooting often points to underbaking, too much moisture in the sweet potatoes (especially if boiled), or cutting before the bars have fully chilled. Make sure the filling bakes until just set and always chill for several hours before slicing.
Do I have to add marshmallows on top?
No, you can skip the marshmallows or swap them for a toasted pecan topping, whipped cream, or a cream cheese drizzle; many sweet potato bar recipes offer variations with different toppings depending on how rich or sweet you want the final dessert to be.
Sweet Potato Pie Bars give you everything you love about holiday sweet potato dishes—graham crust, spiced sweet potato filling, and toasted marshmallows—in a tidy, shareable bar that’s easy to bake ahead and serve straight from the fridge. Save this recipe for your fall and holiday baking, test it with roasted sweet potatoes for extra depth, and don’t forget that final marshmallow broil—it’s the part that makes these bars look and taste like a cross between sweet potato pie and s’mores.