Sweet Potato Pie Bars with Marshmallow Topping

August 27, 2025

- by Jenna

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If you love the cozy flavors of sweet potato pie but want a fun, handheld treat, these Sweet Potato Pie Bars are for you! A buttery graham cracker crust cradles a velvety spiced sweet potato filling, all topped with a fluffy toasted marshmallow layer. Perfect for holiday gatherings, potlucks, or just satisfying your sweet tooth.

Why You’ll Love This Sweet Potato Pie Bars Recipe

Sweet Potato Pie Bars with Marshmallow Topping

A Dessert That Tastes Like Fall in Every Bite:

Warm cinnamon, ginger, and cloves mingle with creamy sweet potato for a flavor that’s pure autumn comfort. The bourbon (or vanilla) adds a subtle depth that makes these bars extra special.

Toasted Marshmallow Takes It Over the Top:

Forget plain whipped cream—the homemade marshmallow topping gets lightly torched for a gooey, golden finish that’s as delicious as it is impressive.

Make-Ahead Friendly for Stress-Free Entertaining:

These bars can be prepped a day ahead, so you’re not scrambling when guests arrive. They also hold up well in the fridge, making them ideal for gifting or packing in lunchboxes.

Ingredients for Sweet Potato Pie Bars

Graham Crackers:

They form the base of the crust, adding a sweet, slightly nutty crunch that pairs perfectly with the creamy filling.

Fresh Sweet Potato Puree:

Using fresh sweet potatoes (not canned) ensures the best flavor and texture. Roasting them intensifies their natural sweetness.

Bourbon (or Vanilla):

A splash of bourbon enhances the filling’s warmth, but vanilla works just as well if you prefer an alcohol-free version.

Heavy Cream and Whole Milk:

This combo creates a luxuriously smooth custard-like filling that sets beautifully.

Egg Whites and Cream of Tartar:

Essential for stabilizing the marshmallow topping, giving it that signature fluffy texture.

(Note: The full list of ingredients with quantities is provided in the recipe card just below.)

Variations

Dairy-Free Version:

Swap the butter for coconut oil in the crust and use full-fat coconut milk instead of dairy milk and cream in the filling.

Nutty Crust Upgrade:

Replace half the graham crackers with finely ground pecans or walnuts for a richer, more complex crust.

Pumpkin Spice Twist:

Use pumpkin puree instead of sweet potato and add a pinch of nutmeg to the spice mix for a seasonal variation.

How to Prepare Sweet Potato Pie Bars

Step 1:

Preheat your oven to 350°F and line an 8×8-inch metal pan with foil, leaving an overhang for easy removal later.

Step 2:

Pulse graham crackers, sugar, and salt in a food processor until fine. Add melted butter and pulse until the mixture resembles wet sand.

Step 3:

Press the crust mixture firmly into the pan and bake for 10 minutes. Let it cool completely while you prepare the filling.

Step 4:

Beat all filling ingredients together until smooth, then pour over the cooled crust. Bake for 40 minutes until set but slightly wobbly in the center.

Step 5:

For the marshmallow topping, whip egg whites and cream of tartar to soft peaks. Meanwhile, cook sugar, corn syrup, water, and salt to 240°F, then slowly drizzle into the egg whites while mixing.

Step 6:

Continue whipping the marshmallow for 7 minutes until thick and glossy. Spread over the cooled bars and torch or broil until golden.

Step 7:

Chill for at least 1 hour before slicing into squares. Serve and enjoy!

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Take a look, compare, and see if one of them could make your time in the kitchen a little easier!

Torch with Fuel Gauge S907

Essential for achieving that perfect golden-brown marshmallow topping without risking the broiler.

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Food Processor 14-Cup Vegetable Chopper

Makes quick work of grinding graham crackers and blending the filling smoothly.

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Candy/Deep Fry Thermometer with Instant Read

Takes the guesswork out of making marshmallow by ensuring the sugar syrup reaches exactly 240°F.

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Tips and Tricks

Roast Your Sweet Potatoes for Maximum Flavor:

Baking sweet potatoes (instead of boiling) caramelizes their natural sugars, giving the filling a deeper, more complex taste.

Use a Candy Thermometer for Foolproof Marshmallow:

Precision matters when making the topping—240°F is the magic number for perfect texture.

Chill Before Cutting for Clean Slices:

Letting the bars firm up in the fridge prevents the marshmallow from sticking to your knife.

How to Serve

With a Dollop of Whipped Cream:

For extra indulgence, add a spoonful of bourbon-spiked whipped cream alongside each bar.

Drizzled with Caramel Sauce:

A zigzag of salted caramel takes these bars to dessert heaven.

Paired with Spiced Coffee:

The warm spices in the bars complement a cup of cinnamon-laced coffee or chai tea beautifully.

Make-Ahead and Storage

Refrigerate for Up to 5 Days:

Store bars in an airtight container with parchment between layers to prevent sticking.

Freeze Without the Marshmallow Topping:

The base and filling freeze well for up to 2 months; add fresh marshmallow after thawing.

Revive the Topping with a Quick Torch:

If refrigerated, the marshmallow may deflate slightly—a quick re-toast restores its texture.

FAQ

1. Can I use canned sweet potato puree?

Fresh is best for flavor, but in a pinch, drain canned puree well and reduce added sugar slightly.

2. My marshmallow topping deflated—what went wrong?

This usually happens if the sugar syrup wasn’t hot enough (must reach 240°F) or if the egg whites were overbeaten before adding the syrup.

3. Can I make these bars gluten-free?

Absolutely! Use gluten-free graham crackers or substitute with 2 cups almond flour + 2 tbsp sugar for the crust.

Whether you’re serving these at Thanksgiving or just treating yourself, these Sweet Potato Pie Bars are sure to become a new favorite. That marshmallow topping might just steal the show!