Irresistible Sweet Potato Pecan Bars Recipe
Delicious Sweet Potato Pecan Bars with creamy filling, crunchy pecans, and warm spices—perfect dessert or holiday treat for every occasion.
Ingredients
- 2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
- 1 cup chopped pecans, divided
- 1 cup packed brown sugar
- ½ cup (1 stick) melted butter
- 1 cup all-purpose flour
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp salt
Instructions
Step 1: Prepare the Sweet Potatoes
- Preheat oven to 350°F (175°C).
- Peel and chop sweet potatoes into small pieces.
- Boil in water for 15–20 minutes until tender.
- Drain and mash sweet potatoes, then set aside to cool slightly.
Step 2: Make the Crust
- In a medium bowl, combine all-purpose flour and half of the chopped pecans.
- Set aside; this mixture will create a crunchy, flavorful base for the bars.
Step 3: Prepare the Filling
- In a large mixing bowl, whisk together cooled mashed sweet potatoes, brown sugar, melted butter, eggs, vanilla extract, ground cinnamon, and salt until smooth and creamy.
Step 4: Assemble the Bars
- Gently fold in the flour-pecan mixture into the sweet potato filling.
- Spread evenly into a greased 9×13-inch baking dish.
- Sprinkle remaining chopped pecans on top.
Step 5: Bake
- Bake in preheated oven for 30–35 minutes, until edges are set and center is slightly firm.
- Test doneness with a toothpick—it should come out clean or with a few moist crumbs.
Step 6: Cool and Serve
- Let bars cool in the pan for at least 15 minutes.
- Cut into squares and serve warm or at room temperature.
- Optional: drizzle with caramel sauce or add whipped cream for extra indulgence.
Notes
- Choose firm, blemish-free sweet potatoes for optimal flavor.
- Roasting sweet potatoes intensifies sweetness.
- Store bars airtight for freshness; freeze leftovers up to 3 months.
- Can be made gluten-free or vegan with simple substitutions.