Description
Classic sweet potato pie bars bring Southern comfort to dessert tables with creamy spiced filling and buttery graham cracker crust. Home bakers will enjoy this simple yet memorable treat that celebrates traditional holiday flavors.
Ingredients
Scale
- 2 cups (16 oz / 454 g) sweet potato puree
- 1 ½ cups (360 ml) whole milk
- ½ cup (120 ml) heavy cream
- 3 large eggs
- 18 full graham crackers
- 12 tbsps (170 g) unsalted butter, melted
- 2 large egg whites
- ¾ cup (150 g) granulated sugar
- ½ cup (120 ml) light corn syrup
- ¼ cup (50 g) granulated sugar
- ¼ cup (60 ml) water
- 1 ½ tsps ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground clove
- 1 tbsp bourbon (or 1 tsp vanilla extract)
- 1 tsp fine salt
- ¼ tsp salt
- ¼ tsp salt
- ¼ tsp cream of tartar
- 1 ½ tsps vanilla extract
Instructions
- Crust Preparation: Pulverize graham crackers with sugar and salt in a food processor. Drizzle melted butter and pulse until mixture resembles damp sand. Press firmly into foil-lined 8×8-inch pan and bake at 350°F for 10 minutes until lightly golden. Cool completely on wire rack.
- Sweet Potato Filling: Whisk sweet potato mixture with electric mixer until silky smooth, eliminating all lumps. Pour vibrant orange filling over cooled crust, spreading evenly.
- Initial Baking: Bake for 40-45 minutes, monitoring for subtle center jiggle indicating perfect doneness. Remove and allow to cool to room temperature, permitting filling to set completely.
- Marshmallow Meringue Construction: Whip egg whites and cream of tartar until soft peaks emerge. Simultaneously, heat sugar syrup with corn syrup and water to precisely 240°F. Stream hot syrup into whipped whites while continuously beating.
- Meringue Finishing: Fold in vanilla extract, whipping until meringue becomes glossy with dramatic stiff peaks. Spread evenly across cooled pie bars.
- Caramelization: Torch or broil meringue surface until golden brown, exercising extreme caution to prevent burning. Allow to cool before slicing and serving.
Notes
- Crust Consistency Check: Press graham cracker mixture firmly and evenly to create a solid, compact base that won’t crumble when slicing.
- Temperature Precision: Use a candy thermometer for exact sugar syrup temperature to ensure perfect marshmallow meringue texture.
- Doneness Detection: Look for a slight jiggle in the center of the sweet potato filling, which indicates optimal baking without over-cooking.
- Toasting Technique: Monitor meringue closely during caramelization to achieve golden-brown color without burning the delicate topping.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 13
- Calories: 288
- Sugar: 24 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 62 mg