Sweet Potato Pie Bars

Why You’ll Love Sweet Potato Pie Bars Recipe

These Sweet Potato Pie Bars are a decadent yet wholesome twist on classic sweet potato pie. Creamy, spiced sweet potato filling sits atop a buttery, flaky crust, making it perfect for dessert, holiday gatherings, or afternoon treats. Easy to slice and serve, these bars combine comforting flavors with a portable, shareable format.

Ingredients

For the Crust:

• 1 1/2 cups all-purpose flour

• 1/2 cup unsalted butter, cold and cubed

• 1/4 cup granulated sugar

• 1/4 tsp salt

For the Filling:

• 1 1/2 cups cooked sweet potato, mashed (about 2 medium sweet potatoes)

• 1/2 cup brown sugar

• 1/4 cup granulated sugar

• 2 large eggs

• 1/2 cup evaporated milk or whole milk

• 1 tsp vanilla extract

• 1 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1/4 tsp ground ginger

• Pinch of salt

Directions

1. Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan and line with parchment paper.

2. Prepare the crust: In a bowl, combine flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Press evenly into the bottom of the prepared pan. Bake for 12–15 minutes until lightly golden.

3. Prepare the filling: In a mixing bowl, combine mashed sweet potatoes, brown sugar, granulated sugar, eggs, milk, vanilla, cinnamon, nutmeg, ginger, and salt. Mix until smooth.

4. Pour the filling over the baked crust and smooth the top.

5. Bake for 25–30 minutes, or until the filling is set and a toothpick inserted comes out clean.

6. Allow to cool completely in the pan, then refrigerate for at least 2 hours before slicing into bars.

Servings and Timing

• Servings: 12 bars

• Prep Time: 15 minutes

• Cook Time: 45 minutes

• Chill Time: 2 hours

• Total Time: 3 hours

Variations

• Nutty Twist: Sprinkle chopped pecans or walnuts on top before baking.

• Mini Bars: Use a 9×13-inch pan to make smaller, party-friendly bars.

• Spice Adjustments: Add a pinch of cloves or allspice for extra warmth.

• Gluten-Free: Substitute the crust with almond flour or a gluten-free flour blend.

Storage/Reheating

• Fridge: Store in an airtight container for up to 4 days.

• Freezer: Wrap individually and freeze up to 2 months. Thaw at room temperature before serving.

• Reheating: Enjoy chilled, or warm briefly in the microwave for a soft, freshly-baked feel.

FAQs

Q: Can I use canned sweet potatoes?
A: Yes, drain well and mash thoroughly before using.

Q: Can I make this ahead of time?
A: Absolutely! Bars taste even better after chilling overnight.

Q: Can I skip the spices?
A: You can, but the warming spices are key to that classic sweet potato flavor.

Conclusion

Sweet Potato Pie Bars offer all the cozy flavors of traditional sweet potato pie in a convenient, sliceable format. Creamy, spiced, and perfectly sweet, they’re ideal for holidays, dessert tables, or simply indulging in a comforting treat at home.

Sweet Potato Pie Bars

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This Healthy Cucumber Pasta Salad is fresh, light, and perfect for warm-weather meals. Crisp cucumbers, tender pasta, and a tangy Greek yogurt dressing come together for a wholesome, refreshing dish. Packed with flavor and easy to make ahead, it’s a great option for BBQs, picnics, or a quick lunch.

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4–6 servings
• Category: Salad
• Method: Boiling
• Cuisine: Mediterranean-inspired
• Diet: Vegetarian

Ingredients

• For the Salad:
• 2 cups whole wheat pasta (rotini, penne, or fusilli)
• 2 medium cucumbers, thinly sliced (peeled if desired)
• 1 cup cherry tomatoes, halved
• ½ small red onion, thinly sliced
• ¼ cup fresh dill, chopped
• ¼ cup crumbled feta cheese (optional)
• For the Dressing:
• ½ cup plain Greek yogurt
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1 garlic clove, minced
• 1 tsp Dijon mustard
• Salt and black pepper, to taste

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Instructions

• Cook pasta: Bring a pot of salted water to a boil. Cook pasta until al dente, drain, rinse under cold water, and set aside.
• Prepare veggies: Slice cucumbers, halve cherry tomatoes, and thinly slice onion.
• Make dressing: In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, zest, garlic, Dijon mustard, salt, and pepper until smooth.
• Assemble: In a large bowl, combine pasta, cucumbers, tomatoes, onion, and dill. Pour dressing over and toss gently to coat.
• Serve: Top with feta cheese if using. Chill for 30 minutes before serving for best flavor.

Notes

• Make ahead: This salad holds well in the fridge for up to 3 days.
• For extra protein: Add chickpeas, grilled chicken, or shrimp.
• Gluten-free option: Use gluten-free pasta or quinoa.
• Fresh herbs: Parsley or basil can be used instead of dill.