Description
Delicious and comforting Sweet Potato Pie Bars featuring a buttery crust, smooth spiced sweet potato filling, and a crisp oat crumble topping. Perfect for a cozy dessert or holiday treat with classic fall flavors of cinnamon and nutmeg.
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 Sweet Potatoes: Wash, peel, and cut the sweet potatoes into chunks. Boil them until tender, then mash until smooth.
- Make the Crust: In a bowl, combine flour, sugar, and salt. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, until the dough just comes together. Chill the dough for at least 30 minutes.
- Prepare Filling: In a large bowl, mix the mashed sweet potatoes with brown sugar, granulated sugar, eggs, heavy cream, vanilla extract, cinnamon, nutmeg, and salt until smooth and well combined.
- Assemble Bars: Roll out the chilled dough and press it evenly into a baking dish. Pour the sweet potato filling over the crust, spreading it evenly.
- Make Crumble Topping: Combine flour, brown sugar, oats, melted butter, and cinnamon in a bowl until crumbly. Sprinkle this crumble mixture evenly over the filling layer.
- Bake: Heat the oven to 350°F (175°C). Bake the assembled bars for 30 to 35 minutes, or until the filling is set and the topping is golden brown. Remove from oven and cool for at least 30 minutes before cutting and serving.
Notes
- Ensure sweet potatoes are thoroughly mashed for a smooth filling texture.
- Use cold butter for the crust to achieve a flaky texture.
- Chilling the dough is important to prevent shrinking during baking.
- The bars can be stored in an airtight container in the refrigerator for up to 4 days.
- Reheat gently before serving to enjoy warm bars.
- You can substitute heavy cream with half-and-half for a lighter option, though texture may vary slightly.
