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Sweet Potato Pie Bars

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 3 hours 5 minutes
Servings 9 bars

Ingredients

For the Crust

  • ½ cup unsalted butter melted, plus more for the pan
  • 1 ½ cups old fashioned rolled oats
  • 1 cup pecans toasted and chopped
  • ⅓ cup dark brown sugar packed
  • ½ teaspoon ground cinnamon
  • ½ teaspoon kosher salt

For the Filling

  • 2 medium sweet potatoes about 1 lb, roasted, to yield 1 ½ cups mashed
  • 3 large eggs
  • ½ cup heavy cream
  • ½ cup pure maple syrup
  • ¼ cup light brown sugar packed
  • 1 teaspoon vanilla extract
  • 1 ¼ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 pinch ground cloves
  • ½ teaspoon kosher salt
  • ½ teaspoon maple extract optional

Instructions

Roast and Mash the Sweet Potatoes

  • Prick the sweet potatoes and roast whole at 400°F for 45 to 55 minutes, until a knife slides through with no resistance. Cool, scoop out the flesh, and mash smooth. Measure 1 ½ cups after mashing.

Press and Par Bake the Crust

  • Heat the oven to 350°F and line an 8x8 pan with parchment, leaving overhangs on two sides.
  • Stir the melted butter into the oats, toasted pecans, brown sugar, cinnamon, and salt until evenly coated. Press firmly and evenly into the pan with the flat bottom of a glass.
  • Bake for 15 minutes, until the surface looks dry and the edges are set.

Mix, Pour, and Bake

  • Whisk the mashed sweet potato with the maple syrup, brown sugar, cream, vanilla, cinnamon, nutmeg, ginger, cloves, salt, and maple extract until completely smooth.
  • Whisk in the eggs last, one at a time, only until each disappears. Do not whip air into the filling.
  • Pour over the warm crust, smooth the top, and bake 40 to 50 minutes, until the edges are set and matte and the center two inches hold a slight wobble.
  • Cool at room temperature for 1 hour, then refrigerate at least 2 hours before cutting.
  • Lift the slab out by the parchment and cut into 9 squares with a long thin blade, wiping it dry between cuts.

Notes

  • Roast, do not boil: Roasting drives off water and concentrates the sugar.
  • Par bake the crust: Fifteen minutes seals it so the custard cannot soak in.
  • Eggs last, gently: Whipped-in air makes the top puff and crack.
  • Chill before cutting: A warm bar smears. This is the difference between nine clean squares and a mess.
  • Canned puree: Drain plain canned sweet potato in a sieve for 15 minutes first.