Golden Sweet Potato Bars with Cinnamon Cloud Topping

Forget the traditional pie crust and get ready to impress at your next fall gathering with these incredibly easy-to-make Sweet Potato Bars! A perfectly buttery brown sugar pecan graham cracker crust provides the foundation for a rich, creamy sweet potato pie filling, all crowned with a cloud of soft, spiced cinnamon whipped cream. These delightful bars capture all the beloved flavors of classic sweet potato pie in a convenient, handheld format, making them an instant crowd-pleaser for any occasion, from cozy family dinners to festive holiday celebrations.

Why You’ll Love These Irresistible Sweet Potato Bars

These sweet potato bars aren’t just a dessert; they’re an experience, delivering comfort and joy with every bite. Here’s why this recipe will quickly become a cherished part of your fall baking repertoire:

Unforgettable Flavor Profile

Prepare your taste buds for an explosion of authentic fall flavors! These sweet potato bars are generously infused with a harmonious blend of warm spices like fragrant cinnamon, zingy ginger, and a hint of earthy cloves. Each spice plays a vital role, creating a depth of flavor that complements the natural sweetness of the sweet potatoes and the rich notes of brown sugar. The spices are meticulously balanced to evoke that cozy, comforting feeling synonymous with autumn. When paired with the slightly salty, buttery graham cracker and pecan crust, and the light, airy cinnamon whipped cream, every element works in concert to deliver a complex, yet perfectly balanced, dessert that tastes just like your favorite sweet potato pie, but with an exciting twist.

A Symphony of Textures

Texture is paramount in creating a truly satisfying dessert, and these sweet potato bars deliver on all fronts. You’ll encounter a delightful interplay of textures in every bite, promising a unique sensory experience. The base is a sturdy, crunchy graham cracker pecan crust, offering a pleasing crispness and a nutty chewiness that contrasts beautifully with the layers above. Above this lies the sweet potato filling, which is exceptionally fluffy and creamy, melting in your mouth with its velvety smoothness. Finally, the soft cinnamon whipped cream provides a light, ethereal finish. This masterful combination of crunchy, chewy, creamy, and fluffy textures makes these bars utterly addictive, leaving you craving just one more piece.

Remarkably Easy and Convenient

Say goodbye to the fuss and intimidation often associated with traditional pies! This sweet potato bar recipe eliminates the need for a delicate, often temperamental, pie crust, making it significantly easier and less time-consuming. Prepared in a simple square pan, these bars are a no-fuss dessert that’s perfect for bakers of all skill levels. Their robust structure means they transport exceptionally well, making them an ideal candidate for potlucks, family gatherings, or holiday dessert tables, especially for Thanksgiving. No worrying about a cracked crust or messy slices – these bars are designed for effortless serving and enjoyment. If you’re feeling adventurous and want to try another vibrant sweet potato creation, don’t miss my purple sweet potato meringue pie!

Table of Contents

• Why You’ll Love This Recipe
• Essential Ingredients
• Recommended Kitchen Tools
• Customizing Your Sweet Potato Bars: Substitutions and Variations
• Step-by-Step Guide: How to Make This Recipe
• Baking Brilliance: Expert Tips
• Frequently Asked Questions (FAQs)
• Storage and Freezing Instructions
• More Delightful Dessert Bar Recipes

Essential Ingredients for Sweet Potato Bars

Crafting these delectable sweet potato bars requires a thoughtful selection of ingredients, each playing a crucial role in achieving the perfect balance of flavor and texture. Here’s a closer look at what you’ll need:

• Sweet Potatoes: This recipe utilizes standard orange sweet potatoes. Their naturally vibrant color and sweet, earthy flavor are quintessential for classic sweet potato pie. Look for firm, unblemished potatoes for the best results.
• Graham Crackers: The foundation of our irresistible crust. While any brand works, Nabisco brand graham crackers are often preferred for their consistent sturdiness and distinct, buttery flavor that holds up well when pulverized.
• Pecans: These nuts are finely blended into the graham cracker crust, adding a wonderful depth of nutty flavor and a delightful textural crunch that elevates the base beyond a simple cracker crust.
• Brown Sugar: Essential for both the crust and the filling, brown sugar contributes a deep, molasses-rich sweetness and moistness. You can use either light brown sugar for a milder caramel note or dark brown sugar for a more intense, robust flavor.
• Warm Spices: A trio of classic fall spices—cinnamon, ginger, and cloves—are key to the aromatic profile of the sweet potato filling. Cinnamon brings warmth, ginger adds a gentle zing, and cloves provide a deeper, slightly peppery undertone, creating that comforting holiday taste.
• Dairy Products: Both whole milk and heavy whipping cream are integral to the creamy texture and rich flavor of the sweet potato filling. Using room temperature dairy helps everything emulsify smoothly. Unsalted butter is crucial for binding the crust and adding richness. For the whipped cream topping, very cold heavy whipping cream is essential for achieving stiff peaks.
• Eggs: Large eggs, preferably at room temperature, act as a binder for the sweet potato filling, ensuring a smooth, custard-like consistency when baked.
• Granulated Sugar: A touch of granulated sugar in the filling enhances the natural sweetness of the sweet potatoes without overpowering them.
• Vanilla Paste or Extract: A teaspoon of high-quality vanilla paste or extract adds a fragrant, warm aroma and rounds out the overall flavor profile of both the filling and the whipped cream.
• Kosher Salt: A pinch of kosher salt in both the crust and the filling is vital for balancing the sweetness and enhancing all the other flavors, preventing the dessert from tasting flat.
• Powdered Sugar: Used for the cinnamon whipped cream, powdered sugar dissolves easily, creating a silky-smooth, sweet topping without any graininess.

For precise measurements and detailed ingredient quantities, please refer to the comprehensive recipe card below.

Recommended Kitchen Tools

Having the right tools on hand can make the baking process smoother and more enjoyable. Here are some suggested kitchen essentials for making these sweet potato bars:

• 8×8-inch Square Baking Pan: The ideal size for creating perfectly portioned bars.
• Parchment Paper: Crucial for lining the pan, it ensures easy removal of the baked bars and facilitates clean cutting.
• Food Processor or High-Speed Blender: Essential for quickly pulverizing graham crackers and pecans into fine crumbs, and for achieving a silky-smooth sweet potato puree.
• Large Mixing Bowls: Several bowls will be needed for combining crust ingredients, whisking the filling, and preparing the whipped cream.
• Stand Mixer with Whisk Attachment or Handheld Electric Mixer: Absolutely necessary for whipping the heavy cream into fluffy peaks for the topping. A chilled bowl can further aid this process.
• Rubber Spatula: Useful for scraping down bowls, folding ingredients, and spreading the filling evenly.
• Whisk: For thoroughly combining wet ingredients and spices.
• Measuring Cups and Spoons: For accurate ingredient measurements.
• Sharp Knife: A large, sharp knife is key for clean, precise slices once the bars are chilled.
• Cutting Board: For safely slicing the bars.

Customizing Your Sweet Potato Bars: Substitutions and Variations

This recipe is wonderfully versatile, allowing for several adjustments to suit dietary needs or personal preferences. Don’t hesitate to get creative!

• **Sweet Potato Alternatives:**
  • Canned Sweet Potatoes: For a shortcut, use canned sweet potatoes (drained and rinsed) in place of fresh ones. Ensure they are plain sweet potatoes, not in syrup. Puree them as directed.
  • Pumpkin Puree: Substitute an equal amount of pure pumpkin puree (canned works perfectly) for the sweet potato puree. This will give you delicious pumpkin pie bars with a similar texture and spice profile.
  • Purple Sweet Potatoes: For a stunning visual and slightly different flavor, try using purple sweet potatoes. The method remains the same, but the vibrant color will make for a truly unique dessert!
• **Crust Modifications:**
  • Nut-Free Option: If you dislike nuts or have an allergy, you can simply omit the pecans from the crust without any other adjustments. The graham cracker crust will still be delicious and hold up well. Alternatively, substitute an equal amount of rolled oats for the pecans for a slightly different texture and flavor.
  • Shortbread Crust: For a different kind of base, consider making these bars with a shortbread crust. The rich, buttery shortbread provides a wonderful contrast to the creamy filling.
• **Topping Transformations:**
  • Crumble Topping: Add a delightful streusel or crumble topping to your sweet potato pie bars for extra texture and flavor. Follow the method used in these pumpkin pie crumble bars for inspiration.
  • Meringue Topping: For a more elegant presentation and a tangy-sweet contrast, top the bars with a fluffy vanilla meringue instead of whipped cream. Toast it lightly with a kitchen torch for a beautiful finish.
  • Cream Cheese Frosting: A simple cream cheese frosting could also make a decadent topping, complementing the sweet potato flavor beautifully.
• Spice Variations:
  • Feel free to adjust the amounts of cinnamon, ginger, and cloves to your liking, or add a pinch of nutmeg or allspice for a more complex holiday spice blend.

Step-by-Step Guide: How to Make This Recipe

Timing Tip for Efficiency! To streamline your baking process, you can prepare the sweet potatoes up to three days in advance. Bake them, then either refrigerate them in their skins or as a smooth puree until you’re ready to assemble the bars.

Preparing the Sweet Potatoes for Perfection

1. Start by thoroughly cleaning your sweet potatoes under running water. Once clean, lightly puncture their skins all over with a fork on one side. This allows steam to escape during baking, preventing them from bursting.
2. Place the punctured sweet potatoes directly on a baking sheet and bake them in a preheated 400℉ (200℃) oven for approximately 45 minutes to one hour. The exact baking time will vary depending on the size and thickness of your sweet potatoes. To check for doneness, gently press the tines of a fork into the potato; it should sink in very easily without any resistance, indicating a soft and fully cooked interior.
3. Once baked, remove the sweet potatoes from the oven and allow them to cool down until they are comfortable enough to handle. This cooling period is important to prevent burns and to make the peeling process easier.
4. Carefully peel off the skins, which should slip off quite readily. Transfer the warm, soft sweet potato flesh into a food processor or a high-speed blender. Blend until you achieve a completely smooth, lump-free puree. This smooth consistency is crucial for the velvety texture of your sweet potato filling.

Step One: Begin by pulverizing the graham crackers and pecans in a food processor until fine, consistent crumbs are formed. Transfer these crumbs to a spacious mixing bowl, then add all the remaining crust ingredients: melted butter, light brown sugar, and kosher salt.

Step Two: Using a fork, vigorously mix the crust ingredients together. Continue mixing until the crumbs are thoroughly moistened and evenly coated with the melted butter and brown sugar, ensuring a uniform consistency that will hold together.

Step Three: Transfer the moistened graham cracker mixture into your prepared square pan. Press the mixture down very firmly and evenly across the bottom and slightly up the sides of the pan. Pay special attention to pressing into the corners to create a compact and stable crust. Bake the crust as directed in the recipe card.

Step Four: In a separate large mixing bowl, combine the room temperature eggs, granulated sugar, vanilla paste or extract, and kosher salt. Whisk these ingredients together until they are well combined and slightly frothy, forming the base of your creamy sweet potato filling.

Step Five: Incorporate the smooth sweet potato puree into the egg mixture. Add all the ground spices—cinnamon, ginger, and cloves. Whisk everything thoroughly until all the ingredients are fully integrated and the mixture is uniform in color and consistency.

Step Six: Gently pour in the room temperature whole milk and heavy whipping cream into the sweet potato mixture. These dairy additions are essential for achieving the luxurious creaminess of the final baked filling.

Step Seven: Continue to whisk the entire sweet potato filling mixture until it is perfectly smooth and completely homogenous. Ensure there are absolutely no lumps or unmixed pockets remaining; a smooth filling is key to a smooth baked bar.

Step Eight: Carefully pour the smooth sweet potato pie filling over the pre-baked graham cracker crust in the pan. Gently smooth the top with a spatula to ensure an even layer. Bake the bars as directed, then remove from the oven and allow to cool completely on a wire rack before chilling them in the refrigerator until fully set, typically several hours.

Step Nine: Just before serving, prepare the luscious cinnamon whipped cream. Combine very cold heavy whipping cream, powdered sugar, vanilla extract, and ground cinnamon in a chilled mixing bowl. Whip the mixture using a stand mixer or handheld mixer until it forms soft, fluffy peaks that hold their shape.

Step Ten: Once the sweet potato bars are thoroughly chilled and set, remove them from the pan using the parchment paper sling. Generously spread the freshly whipped cinnamon cream over the entire surface of the bars, creating appealing decorative swoops with your spatula. Optionally, sprinkle with a little extra cinnamon for a beautiful finish. Now, slice into desired portions and serve immediately for the ultimate fall dessert experience!

Frequently Asked Questions (FAQs) About Sweet Potato Bars

Storage and Freezing Instructions

Proper storage is key to keeping your sweet potato bars fresh and delicious. Follow these guidelines for optimal results:

Refrigeration:

Store the sweet potato bars, either covered loosely or uncovered, in the refrigerator for up to three days. It’s worth noting that the cinnamon whipped cream topping may begin to “weep” or lose some of its pristine fluffiness after day two due to moisture, but it will still taste wonderful. For the freshest-looking whipped cream, it’s best to add it just before serving, or store the bars and cream separately and combine right before enjoyment.

Freezing for Longer Enjoyment:

These bars are excellent for making ahead and freezing. Once the sweet potato bars are completely baked and thoroughly chilled (ensure they are cold all the way through), prepare them for freezing by first wrapping the entire slab tightly in plastic wrap. Add a second layer of aluminum foil for extra protection against freezer burn. For individual servings, you can slice them first, then wrap each bar individually. Place the wrapped bars into a large zip-top freezer bag or an airtight freezer-safe container. They can be safely stored in the freezer for up to three months.

To enjoy your frozen sweet potato bars, simply unwrap them completely and transfer them to the refrigerator to thaw overnight. Once thawed, you can add the fresh cinnamon whipped cream topping (if storing separately) just before you slice and serve them. This ensures the topping is light, fluffy, and at its best.

More Delightful Dessert Bar Recipes You’ll Love

If you’ve enjoyed these sweet potato bars, you’ll be thrilled to discover more easy and delicious dessert bar recipes perfect for sharing or savoring yourself. Explore these other fantastic options:

• Pumpkin Gooey BarsIndulge in these rich, fudgy pumpkin gooey bars—a perfect treat for fall!
• Easy Pumpkin Cheesecake Bars with Gingersnap CrustCreamy pumpkin cheesecake with a spicy gingersnap crust for a festive touch.
• Apple Crumble BarsClassic apple crisp flavors packed into an easy-to-eat bar format.
• Salted Caramel Apple Bars with ShortbreadSweet and salty caramel apple goodness atop a tender shortbread crust.

Did you make this recipe? We’d love to see your creations and hear your thoughts! Share your photos with us by tagging @thecozyplum on Instagram & Facebook, and please remember to leave a star rating ★ below to help other bakers! Your feedback truly helps our community grow.

Sweet Potato Bars with Cinnamon Whipped Cream

By Callan Wenner

Skip the pie crust and make these easy sweet potato bars at your next fall gathering! A brown sugar pecan graham cracker crust holds a creamy sweet potato pie filling and gets topped with a soft cinnamon whipped cream. These handheld delights are perfect for holidays or any fall celebration.

★★★★★ 5 from 4 votes

Print Recipe
Pin Recipe

Prep Time: 1 hr

Cook Time: 40 mins

Chill Time: 4 hrs

Total Time: 5 hrs 40 mins

Course: Dessert, Snack

Cuisine: American

Servings: 12

Calories: 399 kcal

Equipment

• 8×8″ pan
• Parchment paper
• Food processor or blender
• Stand mixer with whisk attachment, or handheld mixer
• Mixing bowls
• Rubber spatula

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 Layer

• 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

• 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

1. Prior to beginning, bake or microwave 3-4 sweet potatoes until done and very soft on the inside.
2. Preheat the oven to 350℉/180℃ and line an 8×8″ pan with parchment paper.

Graham Cracker Crust

3. Pulverize the graham crackers and pecan halves in a food processor until fine crumbs form.
4. Add the crumbs to a bowl, then use a fork to mix it together with melted unsalted butter, light brown sugar and kosher salt until completely moistened.
5. Add the crumbs to the prepared pan, and press it down until a smooth, compact crust forms (be sure to get into the corners). Note: I like to use a ⅓ cup measuring cup and offset spatula for this job.
6. Bake for 8 minutes, then remove to cool.

Sweet Potato Layer

7. Roast the sweet potatoes, then scoop out the flesh and add it to a food processor and blend until completely smooth, then transfer to a large mixing bowl.
8. Whisk together the eggs, granulated sugar, vanilla and salt in a large bowl.
9. Add the sweet potato puree, ground cinnamon, ground ginger, and ground cloves and whisk to combine.
10. Add the whole milk and heavy whipping cream and whisk it together until completely smooth.
11. Pour it on top of the baked crust, then bake for 35-40 minutes until set and slightly puffy around the edges and keeps a slight jiggle in the center. Note: when tapping the side of the pan, the center will have a jello-type jiggle, but it should not be sloshy.
12. Remove to a wire rack to cool for one hour, then transfer to the fridge and cool completely (uncovered) for at least 3 hours to fully set.

Cinnamon Whipped Cream

13. Before cutting and serving, make the whipped cream topping.
14. Add the very cold heavy whipping cream, powdered sugar, vanilla, and cinnamon to the bowl of a stand mixer fitted with the whisk attachment (ensure bowl and whisk are chilled).
15. Mix on medium speed until it becomes frothy, then increase to high speed and whip until stiff peaks form, about one minute.
16. Use the parchment paper slings to carefully remove the chilled bars from the pan and place onto a cutting board.
17. Add the whipped cream to the chilled bars, creating decorative swoops. Top with a sprinkle of extra cinnamon (optional). Cut the bars into the desired pieces, then serve immediately.

Video Tutorial

Watch this helpful video to see each step of making these delicious sweet potato bars, ensuring you achieve perfect results every time!

Video not available in this format, but you can find a full tutorial on the original blog post.

Notes

Here are some additional tips for optimal results:

• Cutting technique: For the cleanest slices, use a large, sharp knife to cut the bars downwards. As you cut, slide the knife out towards you while keeping the knife on the cutting board. Remember to wipe off the knife completely between each cut.
• Chilling the whipped cream bowl: To ensure your whipped cream whips up perfectly fluffy and stiff, place your mixing bowl and whisk attachment in the freezer for about 15 minutes before you begin whipping.
• Storage: Store the bars in the fridge (covered or uncovered) for up to three days. Note that the whipped cream will begin to lose some stability after day two.

Show Nutritional Information

Nutrition Facts (per serving)

Calories: 399 kcal

Carbohydrates: 34g

Protein: 5g

Fat: 28g

Saturated Fat: 15g

Polyunsaturated Fat: 2g

Monounsaturated Fat: 8g

Trans Fat: 0.3g

Cholesterol: 113mg

Sodium: 278mg

Potassium: 342mg

Fiber: 3g

Sugar: 20g

Vitamin A: 9875 IU

Vitamin C: 9mg

Calcium: 86mg

Iron: 1mg

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed and can vary based on specific ingredients and preparation methods.

Tried this recipe?
We’d love to hear about your experience! Share your feedback and tell us how your sweet potato bars turned out in the comments section below. Your insights are invaluable to us and other home bakers!