Sweet Potato Pie Bars

Sweet Potato Pie Bars

November 2nd, 2022
5 from 3 votes
5 from 3 votes

Sweet Potato Pie Bars have a thick graham cracker crust, fresh sweet potato filling, and tall toasted homemade marshmallow topping. The perfect fall treat, and a terrific Thanksgiving dessert!

Yield: 9 large or 16 small bars

Prep Time: 30 minutes

Cook: 1 hour

Tessa's Recipe Rundown...

Taste: Sweet without being cloying. I love the natural flavor of the sweet potatoes, especially when combined with the sweet marshmallow topping.
Texture: My favorite part! The crust is thick (there’s nothing I hate more than a measly thin crust!) and buttery, the filling is ultra smooth and creamy, and the marshmallow topping is sticky yet light as a cloud. SO good!
Ease: As long as you follow the recipe instructions, your sweet potato pie bars should turn out beautiful!
Pros: Fun twist on a classic pie / casserole.
Cons: None.
Would I make this again? 100% yes. Sweet potatoes + marshmallow = ideal comfort food.

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Sweet Potato Pie Bars are sure to be a new hit on your Thanksgiving table!

a square of sweet potato pie bar on a white plate to be served

Growing up, the sweet potatoes on our Thanksgiving table always had brown sugar pecan topping (which I would gladly eat by itself!). It always seemed strange to me to go the marshmallow route, because marshmallows seem so dessert-y to me.

So when I was coming up with this Sweet Potato Pie Bar recipe, I knew I could happily incorporate homemade marshmallow topping here. It seems more natural to top a dessert bar with marshmallow, after all. 

These Sweet Potato Pie Bars are deliciously sweet potato-forward, without being super sweet.

And, bonus: no pie crust to mess around with! This simple graham cracker crust is super easy and quick.

These bars are perfect to take to Thanksgiving, Friendsgiving, or any potluck or gathering throughout the fall. I hope you’ll give them a try!

a slice of Sweet Potato Pie Bar with a bite taken out

How to Make Sweet Potato Pie Bars

Should I Use Canned or Fresh Sweet Potatoes?

I used fresh sweet potatoes for these Sweet Potato Pie Bars. Canned sweet potato puree has more water content and will take much much longer to cook. Fresh sweet potato puree is firmer and starchier so it makes for a much better filling. Not to mention the taste is 100x better!

How to Make Sweet Potato Puree

  1. Take 3 large sweet potatoes, place on a foil or parchment lined rimmed baking sheet, and bake at 425°F for 45 to 60 minutes, or until completely fork tender.
  2. Let cool then peel off the skin.
  3. Mash the flesh with a potato masher or blend in a food processor or blender.
  4. Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 2 months. Let come to room temperature before using in this recipe.
  5. DON’T BOIL the sweet potatoes to make the puree! We don’t want any additional water in the mix. You can microwave, but the cooking will be less even. Additionally, microwaves vary so much so timing will be varied.

Make Sure Your Spices are Fresh

This recipe is pretty spice-forward, for a beautiful fall flavor that balances the sweetness of the marshmallow topping nicely. Feel free to adjust the spices a little if you prefer less spice. Check your spices to ensure they’re not expired. If they are expired, toss them and purchase new ones – otherwise, your bars may be bland.

What Pan Should I Use for Sweet Potato Pie Bars?

I recommend using a light-colored 8×8-inch metal baking pan for this recipe. Using glass or ceramic will take longer to bake and the edges may dry out and overbake before the center is done. Learn more about Glass vs. Metal Baking Pans in this post here

How to Store Sweet Potato Pie Bars

These Sweet Potato Pie Bars are best enjoyed the day they’re made, but they will keep inside an airtight container for up to 5 days. The crust will become soggy and the marshmallow topping may begin to weep the longer they sit. I have not tried freezing these bars, but I don’t recommend it.

two slices of pie bars ready for serving

More Fall Recipes You’ll Love:

5 from 3 votes

How to make
Sweet Potato Pie Bars

Yield: 9 large or 16 small bars
Prep Time: 30 minutes
Cook Time: 1 hour
Inactive Time 1 hour
Total Time: 2 hours 30 minutes
Sweet Potato Pie Bars have a thick graham cracker crust, fresh sweet potato filling, and tall toasted homemade marshmallow topping. The perfect fall treat, and a terrific Thanksgiving dessert!



  • 18 full graham crackers
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 12 tablespoons unsalted butter, melted


  • 2 cups (16 ounces) sweet potato puree
  • 1/4 cup granulated sugar**
  • 3 large eggs
  • 1 tablespoon bourbon (or 1 teaspoon vanilla)
  • 1 teaspoon fine salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground clove
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream


  • 2 large egg whites
  • 1/4 teaspoon cream of tartar
  • 3/4 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons vanilla extract


For the crust:

  1. Preheat the oven to 350°F. Line an 8x8-inch baking pan with foil.

  2. Place the graham crackers, sugar, and salt in the bowl of a food processor and pulse until finely ground. Add the melted butter and pulse until the mixture is moistened. Press the mixture into the bottom of the prepared baking pan. Bake for 10 minutes. Remove to a cooling rack and let cool completely. Keep oven at 350°F.

For the filling:

  1. In a large bowl, use an electric mixer to beat all the sweet potato filling ingredients until well combined. Pour over the graham cracker crust and bake for 40 minutes, or until set but still slightly wobbly in the middle. Let cool to room temperature.

For the marshmallow topping:

  1. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar until soft peaks form.

  2. Meanwhile, in a small heavy-bottomed saucepan* set over medium-high heat, combine the sugar, corn syrup, water, and salt. Bring the mixture to a boil and continue to cook until a candy thermometer registers exactly 240°F. Immediately remove from heat. Turn the mixture on low speed and carefully and gradually drizzle the syrup into the egg whites. Increase speed to medium-high and beat until the mixture is thick and glossy and looks like marshmallow fluff, about 7 minutes longer. Add in the vanilla and beat until combined.

  3. Spread the marshmallow topping evenly over the sweet potato layer. Use a kitchen torch to gently torch the marshmallow layer until lightly golden. Alternatively, place the pan under the broiler and broil for 1 minute, or until lightly golden. Don't step away - the broiler can go from toasted to burnt FAST!

  4. Refrigerate the pan for at least 1 hour before cutting into squares and serving. The squares can be stored in an airtight container in the refrigerator for up to 5 days, though they are best served soon after the marshmallow is made.

Recipe Notes

*Be sure to use a heavy-bottomed saucepan for the sugar mixture, as thinner saucepans can scorch the mixture before the necessary temperature is reached.
**Feel free to leave the sugar out of the sweet potato filling if you prefer things less sweet.
Course : Dessert
Cuisine : American
Keyword : fall, fall baking, pie alternatives for thanksgiving, sweet potato, thanksgiving, thanksgiving dessert

This post was originally published in 2015 and has been updated with additional recipe tips.

Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

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Recipe Rating

  1. #
    Elisa — December 28, 2021 at 12:34 pm

    Delicious…. And the Marshmallow fluff.. perfection!

  2. #
    Keri — November 22, 2020 at 6:41 am

    Could you use marshmallow fluff on top?

    • #
      Tessa — November 23, 2020 at 4:29 pm

      That should work!

  3. #
    Lu — October 14, 2020 at 3:05 pm

    Just made these and they are amazing! Not too sweet and a fairly easy recipe. I got rave reviews from the coworkers & will be bringing them to a small family gathering. Thanks for the recipe!

  4. #
    Pamela Anderson — November 27, 2019 at 6:02 pm

    This recipe looks really good and I would love to make it, however, I am gluten free. They do make gluten free graham crackers but they are not the same size as the regular ones. Please tell me how many cups of the graham cracker crumbs you need for the crust.

    Thank you.

  5. #
    SaraAnn — November 22, 2019 at 6:56 pm

    Do you use prepared sweet potato puree or make it? If you use prepared can you tell me what it is and if you make it can you share the recipe please? Thank you.

  6. #
    Karen — November 28, 2017 at 12:00 am

    Just made these for Thanksgiving. They were good, however, I want to know in what universe does it take only 30 minutes to make? Took me 4 hours!! Also, I followed the directions strictly and the marshmallow topping did not turn out, flopped miserably! Using already made fluff or mini marshmallows would be fine.

    • #
      Stephanie — November 7, 2020 at 3:31 pm

      LOL Karen.

  7. #
    Robin — November 23, 2017 at 9:09 pm

    J…. I did the recipe as directed and the same thing happen to me… it still tasted great. I’m going to try it again next weekend for Thanksgiving #2, going to try and let the marshmallow/egg mixture cool a little before pouring on to the sweet potato pie part. Would still love to know if the original baker knows a secret!!!

  8. #
    J — November 23, 2017 at 2:30 pm

    My pie never fully set even though I added 20 minutes to baking time. I let it overnight and went to slice it but it wasn’t firm enough. What did I do wrong?

  9. #
    J — November 23, 2017 at 7:13 am


    I made a double recipe last night for Thanksgiving. I took both out today to slice before hitting the road and the marshmellow/egg whites are literally sliding off the sweet potato mixture! Will anything help or is it a goner?

  10. #
    Aisha — November 12, 2017 at 6:48 am

    I live in France and had to substitute honey for corn syrup and speculoos cookies for graham crackers but it turned out delish. The honey I used changed the flavor of the whipped topping but it was still delish.

    • #
      Tessa — November 12, 2017 at 1:41 pm

      Yay! Glad you were able to make it work. The speculoos cookies in the crust sound amazing 🙂

  11. #
    Soraya — October 31, 2017 at 7:01 am

    I maide it, double size for work, looks great, same as yours. I will let you know my coworkers opinion…

  12. #
    Tayler — October 4, 2017 at 5:52 pm

    That crust looks amazing!! Could I sub canned pumpkin for the sweet potato purée?

    • #
      Tessa — October 5, 2017 at 7:57 am

      I haven’t tried that myself, but if you give it a shot let us know how it goes!

    • #
      John Guarino — November 27, 2019 at 9:06 am

      Made these with canned pumpkin purée. Enjoy! FYI – Took about an hour and twenty to set. Actually, made them for my wife’s coworkers so
      I didn’t get to try them, but I was told they were a big hit.

  13. #
    Sabrina B. — June 22, 2017 at 4:01 pm

    love that this is mostly naturally sweet! And sweetened with sweet potatoes! Thank you for this recipe, love the topping too, really all of the layers!

  14. #
    Jerri — April 4, 2017 at 10:08 am

    Could I take a short cut using “Fluff” marshmallow topping? I know, I know, but would that work okay?

    • #
      Tessa — April 5, 2017 at 3:55 pm

      I’ve never tried!

  15. #
    Prim — November 27, 2016 at 10:21 am

    why don’t I just eat a gallon of butter

  16. #
    Rebecca soares — November 10, 2016 at 12:31 pm

    Incredible! Just fantastic!! Loveeeee tô recipes!!

  17. #
    Krista — November 29, 2015 at 6:22 pm

    Will leaving out the cream of tartar have any significant negative effects? I don’t want to buy some for one recipe and then never use it again :).

  18. #
    Nan — November 25, 2015 at 2:20 pm

    These are delicious!
    Joyce — Puree is a fancy word for processing a cooked food in a blender until creamy.
    Ibambi — I used 8 oz of crushed graham cracker crumbs. That was half of the 16 oz box that I purchased. Depending on the brand, graham crackers usually come in squares that can be split in to 2 pieces or rectangles that can be split into 4 pieces, but you can also find them in various shapes or already crushed.

  19. #
    Joyce — October 15, 2015 at 5:26 pm

    What is the sweet potato puree ?

  20. #
    Quinton @ Southern Food Lovin’ — October 6, 2015 at 9:11 am

    Well I am a marshmallow fan for sweet potato casserole, but seeing these bars makes me want to toss the casserole out. Looking forward to making these. WOW!

  21. #
    Gaby Dalkin — October 5, 2015 at 3:01 pm

    These look incredible! Already has me thinking about Thanksgiving… there I said it!

  22. #
    Joan Hayes — October 5, 2015 at 1:10 pm

    These look incredible Tessa, how clever! They’re like sweet potato casserole meets s’mores. I will most DEFINITELY be making these! 😀

  23. #
    Melanie @ Gather for Bread — October 5, 2015 at 9:20 am

    What an amazing idea! Gotta get start with the sweet potato baking ASAP!

  24. #
    ibambi — October 4, 2015 at 9:12 pm

    Hi Tessa,
    Love your blog. How many graham crackers by weight? I have mini individual crackers to use up.
    Looks like an amazing recipe, I’ll be making it tomorrow night. ?
    Thanks, B.

  25. #
    June @ How to Philosophize with Cake — October 3, 2015 at 6:08 am

    Wow those look incredible! I just love that layer of fluffy toasted meringues 😀 I’ve never even tried sweet potato pie, but I really ought to, it sounds amazing–especially in bar form!

  26. #
    Neeli @ Neeli’s Unique Creations — October 2, 2015 at 8:58 am

    Tessa, these pie bars look so good. Sweet potatoes have always been a favorite root vegetable of mine. I prefer sweet potato pie over pumpkin pie any day. Have you ever tried Jersey white sweet potatoes? They are just as good as regular sweet potatoes but a little milder in taste.

    • #
      Tessa — October 2, 2015 at 11:00 am

      I’ve never seen those. Will have to keep an eye out – thanks for the tip!

  27. #
    Kristina — October 2, 2015 at 6:10 am

    Waw, just waw. These sound amazing. So fluffy and creamy. Oh my. There is not one thing that I don’t like in this bars.

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