Sweet Potato Pie Bars Marshmallow (Printer-Friendly Version)

Creamy sweet potato filling meets buttery graham crust, finished with gooey toasted marshmallows for festive sharing.

# Required Ingredients:

→ Crust

01 - 200 g graham cracker crumbs
02 - 40 g white granulated sugar
03 - 85 g salted butter, melted

→ Filling

04 - 400 g sweet potatoes, peeled and cubed
05 - 320 g sweetened condensed milk
06 - 60 g salted butter, softened
07 - 2 large eggs
08 - 1 tsp grated orange zest
09 - 1 tsp ground cinnamon
10 - 1/4 tsp ground ginger
11 - 1/8 tsp ground cloves

→ Topping

12 - 120 g mini marshmallows

# Step-by-Step Instructions:

01 - Place cubed sweet potatoes in a large stockpot, cover with water, and bring to a boil. Simmer for 15–18 minutes until fork-tender, then drain and cool on a plate.
02 - Preheat the oven to 180°C. Line an 20 cm square baking pan with parchment paper, leaving an overhang for easy removal.
03 - Combine graham cracker crumbs, sugar, and melted butter in a medium bowl until evenly moistened. Firmly press mixture into the bottom of the prepared pan to create an even layer.
04 - Bake the crust for 15 minutes, or until set and fragrant. Remove from oven, and allow to cool slightly while preparing the filling.
05 - Scoop cooled sweet potato into a large bowl. Add condensed milk, softened butter, eggs, orange zest, cinnamon, ginger, and cloves. Use an electric mixer to blend until smooth and creamy with no lumps.
06 - Pour sweet potato mixture evenly over prebaked crust. Bake for 35–45 minutes, or until a skewer inserted in the center comes out clean and filling is set.
07 - Allow bars to cool to room temperature, then transfer to the refrigerator to chill for at least 4 hours until firm.
08 - Once chilled, sprinkle mini marshmallows evenly over the surface. Place under a broiler for 2–3 minutes until marshmallows are golden brown and just melted. Watch closely to avoid burning.
09 - Cut cooled bars into squares with a sharp serrated knife, wiping between cuts for clean edges. Serve chilled or at room temperature.

# Handy Cooking Tips:

01 - Press the crust firmly for a stable base and chill bars completely before slicing for neat portions.
02 - For gluten-free bars, substitute gluten-free graham crackers and double-check all ingredient labels.
03 - Bars can be prepared in advance and refrigerated for up to five days. Toast marshmallows just before serving for best texture.
04 - Sweet potato pie bars draw on Southern traditions and combine classic pie and casserole flavors in a convenient format.

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