Description
These Sweet Potato Pie Bars offer a delightful twist on the classic southern dessert, featuring a crisp buttery crust, a smooth spiced sweet potato filling, and a crunchy oat crumble topping. Perfect for fall gatherings or any time you crave a comforting, sweet treat.
Ingredients
Scale
Crust
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter (1 stick, cold and cubed)
- ¼ cup granulated sugar
- ½ teaspoon salt
- 3-4 tablespoons ice water
Filling
- 2 cups sweet potatoes (cooked and mashed, about 2 medium sweet potatoes)
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
Crumble Topping
- 1 cup all-purpose flour
- ½ cup brown sugar
- ½ cup rolled oats
- ½ cup unsalted butter (1 stick, melted)
- ½ teaspoon ground cinnamon
Instructions
- Prepare the Sweet Potatoes: Wash, peel, and cut the sweet potatoes into chunks. Boil in water until tender, then drain and mash until smooth to create the base for the filling.
- Make the Crust: In a bowl, mix 1 ½ cups flour, ¼ cup granulated sugar, and ½ teaspoon salt. Cut in cold cubed butter until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until dough forms. Chill the dough for at least 30 minutes to firm up.
- Prepare the Filling: Combine the mashed sweet potatoes with brown sugar, granulated sugar, eggs, heavy cream, vanilla extract, cinnamon, nutmeg, and salt. Mix until smooth and well incorporated.
- Assemble the Bars: Roll out the chilled dough and press it evenly into a greased baking dish to form the crust. Pour the sweet potato filling over the crust, spreading it evenly.
- Make the Crumble Topping: In a separate bowl, mix flour, brown sugar, rolled oats, melted butter, and cinnamon until crumbly. Sprinkle this topping evenly over the sweet potato filling.
- Bake the Bars: Preheat oven to 350°F (175°C). Bake for 30 to 35 minutes, until the filling is set and the crumble topping turns golden brown. Let cool completely for at least 30 minutes before slicing and serving.
Notes
- Chilling the crust dough helps prevent shrinkage and creates a flakier texture.
- Ensure sweet potatoes are fully cooked and mashed smoothly to avoid lumps in the filling.
- The crumble topping can be toasted separately for extra crunch if desired.
- Bars can be stored in an airtight container in the refrigerator for up to 4 days.
- For a dairy-free version, substitute butter and heavy cream with non-dairy alternatives.
