Sweet Potato Pie Bars Marshmallow

Sweet potato pie bars are a mashup of graham cracker crust, creamy sweet potato filling, and a toasted marshmallow crown that makes dessert feel like fall in every bite. With simple steps and mostly pantry ingredients, these bars come together in one pan and deliver sweet nostalgia for cozy gatherings or holidays.

I first made these bars for a family fall potluck The tray came home empty and everyone raved Now they are what I bring to Thanksgiving every year

Ingredients

• Graham cracker crumbs: give a sweet and sturdy base Choose crackers that are crisp and fresh
• White granulated sugar: adds crunch and balances the crust Check your sugar for no clumps
• Salted butter melted: binds the crust and makes it rich I love European style for the flavor
• Sweet potatoes: the hero ingredient Choose ones that feel heavy and look vibrant orange
• Sweetened condensed milk: gives unbeatable silkiness Always check the use by date
• Salted butter for the filling: use softened butter to blend everything smoothly Unsalted works too with a pinch of added salt
• Eggs: hold the filling together Use large eggs for best texture
• Grated orange zest: brings a little citrus brightness Zest only the orange not the bitter white pith
• Ground cinnamon ginger and cloves: classic pie spices For bold aroma use the freshest spices you can find
• Mini marshmallows: finish it off with a gooey toasted top Look for marshmallows that feel soft and pillowy

Step-by-Step Instructions

Cook and cool the sweet potatoes:

Add sweet potatoes to a stockpot with enough water to cover them Place a lid on the pot and bring to a boil Simmer until the potatoes are completely fork tender which usually takes about 15 to 18 minutes Drain and let cool on a plate until safe to handle

Preheat and prep your oven and pan:

Set your oven to 350 degrees Fahrenheit or 180 Celsius Line an eight inch square pan with parchment paper letting some hang over for easy lifting later

Mix up the graham cracker crust:

In a medium bowl combine graham cracker crumbs sugar and melted butter Use a fork or your hands to mix until every crumb is coated and there are no dry bits Press this mixture firmly and evenly into the pan Use the bottom of a measuring cup to smooth it all out

Prebake that crust:

Transfer the pan to the oven and bake for 15 minutes The crust should look set and smell toasty This step helps your bars hold together

Prepare the pie filling:

While the crust is baking scoop cooled sweet potato flesh into a large mixing bowl Add sweetened condensed milk softened butter eggs orange zest cinnamon ginger and cloves Use an electric mixer to blend until it is creamy and free of lumps

Bake the bars:

Once the crust is ready pour the sweet potato filling on top Spread evenly Bake for 35 to 45 minutes Check by poking the center with a skewer If it comes out clean the bars are done

Chill so they firm up:

Cool the bars on the counter until room temperature Then refrigerate for at least four hours This makes slicing neat and easy

Toast the marshmallow topping:

Before serving scatter the mini marshmallows over the chilled bars Place under a broiler for two to three minutes until the marshmallows are golden and melty Watch them the whole time because they brown in a flash

Slice and enjoy:

Use a sharp serrated knife to cut into squares Wipe the blade between cuts for the cleanest bars Serve and watch them disappear in minutes

Bookmark

My favorite part is always the toasted marshmallow top I am instantly reminded of family camping trips and s'mores The way everyone circles the oven as they brown lets me know dessert will not last long

Storage Tips

To keep sweet potato pie bars fresh store them in the refrigerator Put the uncut pan or sliced bars in a container with a tight lid They stay moist and delicious for up to five days If you plan to freeze skip topping with marshmallows until after thawing then toast fresh for the best texture

Ingredient Substitutions

Swap in gluten free graham crackers for a crust everyone can enjoy If you do not have sweetened condensed milk use evaporated milk with a bit of extra sugar Orange zest is optional but worth it for an added pop Any orange fleshed sweet potato works as long as it is fresh

Serving Suggestions

Show these bars off at potlucks family gatherings or on your holiday table They look lovely next to pumpkin pie or apple crisp For a festive centerpiece I sometimes add a dash of cinnamon on top as the marshmallows cool The flavor is fantastic straight from the fridge or after setting out for half an hour

Bookmark

Cultural and Historical Roots

Sweet potato pie is a classic Southern treat especially in autumn Many families also love sweet potato casserole with marshmallows on Thanksgiving These bars bring together both traditions making every bite taste familiar and new all at once

Common Recipe Questions

→ How do I achieve a sturdy graham crust?

Press the graham crumb mixture firmly into the lined pan, then prebake for 15 minutes so the crust holds together in neat bars.

→ Can canned sweet potatoes be used?

Yes, just drain and mash well. Adjust for sweetness since canned options may include syrup.

→ How can I make the filling especially creamy?

Blend cooled, cooked sweet potatoes with condensed milk, butter, and eggs until silky and completely smooth.

→ Is this dessert suitable for advance prep?

Absolutely. Chill the bars well after baking and add the marshmallows just before serving for the best texture.

→ What’s the secret to perfectly toasted marshmallows?

Broil briefly and keep a close watch—marshmallows brown quickly, so remove the pan once golden and gooey.

→ How should leftovers be stored?

Keep bars in an airtight container in the fridge for up to five days. They hold their square shape best when chilled.