Sweet Potato Pie Bars
Oh sweet mother of desserts, this is worth every single calorie consumed. The layers of thick buttery graham cracker crust and smooth creamy sweet potato filling, topped with sticky sweet toasted marshmallow is perfection.

Servings
16
Servings
16
Ingredients
Crust

  • 18full


    Graham Crackers

  • 1/4cup


    Granulated Sugar

  • 1/2tsp


    Salt

  • 12tbsp


    Unsalted Buttermelted
Filling

  • 2cups


    Sweet Potato Puree

  • 1/4cup


    Granulated Sugar

  • 3large


    Eggs

  • 1tbsp


    Bourbon

  • 1tsp


    Salt

  • 1 1/2tsp


    Ground Cinnamon

  • 1/2tsp


    Ground Cloves

  • 1 1/2cup


    Milk

  • 1/2cup


    Heavy Cream
Topping

  • 2Large


    Eggs Whites

  • 1/4tsp


    Cream Of Tartar

  • 3/4cup


    Granulated Sugar

  • 1/2cup


    Corn Syrup

  • 1/4cup


    Water

  • 1/4tsp


    Salt

  • 1 1/2tsp


    Vanilla Extract
Instructions
Crust
  1. Preheat the oven to 350 degrees F. Line an 8×8-inch baking pan with foil.
  2. Place the graham crackers, sugar, and salt in a blender or bowl of a food processor and pulse until finely ground.
  3. Add the melted butter and pulse until the mixture is moistened.
  4. Press the mixture into the bottom of the prepared baking pan and bake for 10 minutes.
  5. Remove to a cooling rack and let cool completely. Keep oven at 350 degrees F.
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 wiggly in the middle. Let cool to room temperature.
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 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 degrees F. Immediately remove from heat.
  3. 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.
  4. Spread the marshmallow topping evenly over the sweet potato layer.
  5. 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!
  6. Refrigerate the pan for at least 1 hour before cutting into bars and serving. These 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 toasted.