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Sweet Potato Pie Bars for Thanksgiving Dessert

Ingredients

  • CRUST:
  • 18 graham crackers
  • 1/3 C. sugar
  • 1/2 tsp. salt
  • 10 Tbsp. butter melted
  • PIE FILLING:
  • 2 C. 16 oz sweet potato puree
  • 1/4 C. sugar
  • 1/4 C. brown sugar
  • 3 eggs
  • 1 tsp. vanilla extract
  • 1 tsp. salt
  • 1 1/2 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/4 tsp. cloves
  • 1 1/2 C. whole milk
  • 1/2 C. heavy cream
  • MINI MARSHMALLOW
  • 1 1/2 C.

Instructions

  1. 1. Preheat oven to 350 degrees and line an 8X8 inch pan with parchment paper or foil. lightly grease.
  2. 2. CRUST: Finely crush graham crackers in a blender or food processor. Add sugar, salt and butter and stir (or zip in your food processor) until combined. Dump into prepared pan and use the bottom of a glass or measuring cup to flatten. Bake for 10 minutes and then remove to let cool completely.
  3. 3. FILLING: Use a mixer to combine all ingredients. Pour over cooled crust and bake for 40 minutes or until the middle is set. It will still have a little jiggle like jello but it won't be liquid.
  4. 4. Pour mini marshmallows over cooked pie bars, you only need one layer of mallows so you may only need 1 cup! Place in the oven on BROIL but watch your pie bars! The marshmallows can start to burn very quickly so I just sit on the floor and watch my marshmallows get toasted to perfection! Remove and let cool. Store in the refrigerator until ready to serve!
  5. TIP: I buttered my knife so the marshmallows wouldn't stick to it when I cut slices!