Sweet Potato Pie Bars

If you love sweet potatoe pie, this sweet potato pie bars recipe is an even easier and delicious way to enjoy it! They combine everything I love about a classic pie—creamy filling, the perfect amount of spice, and a buttery crust—but in a fun and easy-to-serve square. 

That being said, let’s chat about these delicious bars! The homemade biscoff crust adds that perfect crunch, while the streusel on top brings a bit of sweetness and texture with chopped pecans and spices. And roasting the sweet potatoes enhances their natural flavor, making the filling extra rich and satisfying. 

These sweet potato bars are perfect for sharing at fall gatherings or just enjoying with a cup of coffee on a cozy day. They’re a staple in my kitchen during the holiday season, ideal for any thanksgiving table!

See the recipe card for full information on ingredients and quantities. 

Crust Ingredients

• Biscoff Cookies – the caramel-like flavors of the biscoff cookies bright out the sweet potato pie flavors so well. It’s an excellent accompaniment and has a lot more flavor than a traditional pie crust. 
• Butter – This is a binding ingredient that helps form the crust. It also adds mouthwatering buttery flavor.

Streusel

• All Purpose Flour – This helps create the perfect crumbly texture for the streusel. 
• Brown sugar – It sweetens the streusel while adding a nice caramel-like flavor.
• Butter – Melted butter binds the streusel into those delicious, crumbly bits.
• Pecans – Chopped nuts add an extra crunch that pairs well with the smooth filling.

For a more crunchy streusel, use the topping from my sweet potato bread!

Filling Ingredients

• Sweet potato – here’s a pro tip – the smaller sweet potatoes tend to be a little sweeter. So, when you’re at the grocery store, get 3 lbs of the smaller sweet potatoes as opposed to big large ones. Also, I don’t recommend using sweet potato puree, it has a lot of 
• Large Eggs – These help bind the filling and give it a rich, smooth, creamy texture.
• Brown sugar – Adds that signature yet subtle molasses sweetness to the filling.
• Sugar – Just the right amount of sweetness to complement the natural flavor of the sweet potatoes.
• Spices – Cinnamon and nutmeg bring out the warmth and make the filling extra cozy. You can also use pumpkin pie spice if you’d like! 
• Vanilla extract – A splash adds depth and enhances the overall flavor.
• Butter – butter makes for a creamy sweet potato pie filling, adding richness and velvety texture.
• Heavy cream – This gives the filling a smooth, velvety texture.

Substitutions

Crust: If you don’t have biscoff cookies, gingersnap or vanilla wafer crust can add a new dimension of flavor. Gingersnaps bring a spicier note, while vanilla wafers add a sweeter, more delicate touch. Also, If you don’t have biscoff cookies, you can use graham crackers instead. Use the graham cracker crust from my slutty cheesecake bars.

Nuts: If you’re not a fan of pecans, walnuts or pumpkin seeds work just as well and add a great crunch. Walnuts bring a slightly more earthy flavor, while pumpkin seeds add a fun fall twist.

Topping: For a sweeter variation, try swapping the streusel for toasted marshmallow topping instead. It gives these bars a fun, s’mores-like vibe that’s perfect for fall.

How to Make Sweet Potato Pie Bars

Step 1: Preheat the oven to 425 degrees F. Place sweet potatoes on a baking sheet. Bake until fork tender, about 30-40 minutes.

Step 2: While the sweet potatoes are baking, prepare the streusel. Mix together flour, brown sugar, chopped pecans, cinnamon, nutmeg, and a pinch of salt. Then pour in the melted butter and mix until crumbles form. Place the bowl into the refrigerator.

Step 3: Now make the biscoff crust. Reduce oven temperature to 350 degrees F. Line an 9×9 baking pan with parchment paper. Add biscoff cookies to a food processor. Pulse until fine crumbs form, then pour in melted butter. Blend until the crumbs resemble wet sand. Add the crust mixture into the bottom of the prepared pan into a single layer. Use the bottom of a mug or cup to press the crumbs into the bottom of the pan. Press firmly. Bake the crust for 12 minutes.

Step 4: Remove the skins from the sweet potatoes and place into a bowl. Mash until smooth, then add brown sugar, sugar, cinnamon, nutmeg, vanilla extract, and butter. Mix until smooth. Set aside. Allow them to cool, then add eggs and mix until fully incorporated.

Step 5: Pour the sweet potato mixture into the pan.

Step 6: Remove the streusel from the refrigerator and sprinkle it on top of the sweet potato layer. Bake for 30-35 minutes, until the streusel is golden brown. Allow the bars to cool in the baking dish, then place in the refrigerator for 3 hours to set completely. Serve with a scoop of ice cream for the ultimate treat.

Pro Tips for the Best Sweet Potato Pie Bars

• For the best flavor, roast the sweet potatoes. Roasting brings out the natural sweetness of the sweet potatoes and gives the filling a rich, caramelized flavor.
• Let the sweet potatoes cool slightly before adding the eggs. If the filling is too hot, it can scramble the eggs. Avoid this by making sure it’s just warm before mixing them in.
• Press the biscoff crust firmly. Use the bottom of a mug or cup to press the crumbs down tightly so the crust holds together when sliced.
• Chill the streusel before baking. Refrigerating the streusel while you work on the other components helps it stay crumbly and crisp during baking.
• Allow the bars to cool completely before slicing. Letting them set in the refrigerator ensures the filling holds its shape when cut into squares, making them easier to serve.