Description
These Sweet Potato Bars with a crunchy graham cracker and pecan crust are topped with a smooth, spiced sweet potato filling and a luscious cinnamon whipped cream. Perfect for a cozy dessert, these bars combine warm autumn flavors with a creamy texture, ideal for holiday gatherings or a comforting treat.
Ingredients
Graham Cracker Crust
- 1 ¾ cups graham cracker crumbs (175g)
- ½ cup pecan halves (50g)
- ½ cup unsalted butter, melted (113g)
- ¼ cup light brown sugar (50g)
- ¼ teaspoon kosher salt
Sweet Potato Filling
- 2 cups sweet potato puree (480g, about 3-4 sweet potatoes)
- 3 large eggs, room temperature
- ⅓ cup granulated sugar (67g)
- 1 teaspoon vanilla paste or extract
- ½ teaspoon kosher salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ cup whole milk, room temperature (4 fl oz)
- ½ cup heavy whipping cream, room temperature (4 fl oz)
Cinnamon Whipped Cream Topping
- 1 ½ cups heavy whipping cream, very cold (12 fl oz)
- ¼ cup powdered sugar (30g)
- 1 teaspoon vanilla paste or extract
- ½ teaspoon ground cinnamon
Instructions
- Prepare the Sweet Potatoes. Bake or microwave 3-4 sweet potatoes until very soft inside, then allow to cool for handling.
- Preheat and Line Pan. Preheat oven to 350℉ (180℃) and line an 8×8″ baking pan with parchment paper, creating slings for easy removal later.
- Make the Graham Cracker Crust. Pulverize graham crackers and pecans in a food processor until fine crumbs form. Transfer to a bowl and mix with melted butter, brown sugar, and salt using a fork until fully combined and moistened.
- Form and Bake Crust. Press the crumb mixture firmly and evenly into the prepared pan, making sure to get into the corners. Use a ⅓ cup measure and an offset spatula for an even crust. Bake for 8 minutes, then remove and allow to cool.
- Prepare Sweet Potato Layer. Scoop the baked sweet potato flesh into a food processor and blend until smooth. Transfer to a large mixing bowl.
- Mix Filling. In a separate large bowl, whisk together eggs, granulated sugar, vanilla, and salt. Add the sweet potato puree along with cinnamon, ginger, and cloves, whisking to combine thoroughly.
- Add Dairy and Combine. Stir in whole milk and room temperature heavy cream, whisking until the mixture is completely smooth and homogenous.
- Assemble and Bake. Pour the sweet potato filling over the cooled crust. Bake at 350℉ for 35-40 minutes until the filling is set with a slight jiggle in the center and slightly puffed edges. The center should have a jello-like jiggle but not be sloshy.
- Cool Completely. Remove from oven and set on a wire rack to cool for 1 hour. Then refrigerate uncovered for at least 3 hours to fully set and chill.
- Make Cinnamon Whipped Cream. Before serving, whip the very cold heavy cream, powdered sugar, vanilla, and cinnamon in a stand mixer fitted with a whisk attachment. Start on medium speed until frothy, then increase to high speed and whip until stiff peaks form, about 1 minute.
- Serve. Use the parchment paper slings to lift the bars onto a cutting board. Top with cinnamon whipped cream using decorative swoops and sprinkle with additional cinnamon if desired. Cut into 12 bars and serve chilled.
Notes
- Baking or microwaving the sweet potatoes ahead of time saves preparation time on baking day.
- Make sure the sweet potatoes are very soft inside for a smooth filling texture.
- Allowing the bars to chill uncovered helps them set properly and prevents sogginess.
- Use room temperature eggs and dairy in the filling for better mixing and texture.
- The slight jiggle in the center after baking means it will set perfectly after chilling—avoid overbaking.
- Keep the cream very cold for whipped cream to whip up quickly and hold stiff peaks.
- The graham cracker crust adds nice texture and nutty flavor from pecans, but can be adjusted for allergies.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
