Sweet Potato Pie Bars
Sweet potato pie bars have a creamy, spiced filling and a biscoff crust, topped with sweet streusel. This easy fall dessert is perfect for Thanksgiving.
Equipment
- Parchment Paper
- Food Processor (for the graham cracker crust)
- Mixing Bowls (for the streusel, filling, and sweet potatoes)
- Fork (or Potato Masher)
- Mug or cup (for pressing the graham cracker crust)
- Baking Sheet
Ingredients
Biscoff Crust
- 1- 8.8 oz pack Biscoff Cookies, (30 cookies)
- 1/2 cup Salted Butter, (melted)
Streusel
- 1 cup flour
- 3/4 cup brown sugar
- 7 tbsps butter, (melted)
- 1/2 cup pecans, chopped
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- Pinch salt
Filling
- 3 lbs sweet potatoes
- 3 eggs
- 1 cup brown sugar
- 1/4 cup sugar
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tsp vanilla extract
- 2 tbsps butter, (melted)
- 1/2 cup heavy cream
- Pinch Salt
Instructions
- Preheat the oven to 425 degrees F. Place sweet potatoes on a baking sheet. Bake until fork tender, about 30-40 minutes.
- Lower oven temperature to 350 degrees F.
- 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.
- Now make the biscoff crust. Line an 9x9 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. Use the bottom of a mug or cup to press the crumbs into a single layer on the bottom of the pan. Press firmly. Bake the crust for 12 minutes.
- Remove the skins from the sweet potatoes and place into a bowl. Add brown sugar, sugar, cinnamon, nutmeg, vanilla extract, butter, and heavy cream. Mash everything together until the sweet potatoes are smooth and slightly cooled. (use a food processor if needed, pulse for 5-10 seconds until completely smooth) Then add the eggs and mix until combined. Set aside.
- Pour the sweet potato mixture into the pan.
- Remove the streusel from the refrigerator and sprinkle it on top of the sweet potato layer. Bake for 30-35 minutes.
- Allow the bars to cool in the pan, then place in the refrigerator for 3 hours to set completely.
Notes
- 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.
Nutrition
Calories: 598kcal, Carbohydrates: 89g, Protein: 6g, Fat: 26g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 97mg, Sodium: 327mg, Potassium: 497mg, Fiber: 4g, Sugar: 52g, Vitamin A: 16822IU, Vitamin C: 3mg, Calcium: 95mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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