Description
A forgiving, portable dessert that combines a buttery shortbread crust with a creamy, spiced sweet potato filling and a toasted marshmallow topping. Easier than pie and perfect for fall gatherings.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 2 medium sweet potatoes (about 2 cups mashed), roasted
- ½ cup heavy cream
- 2 large eggs, room temperature
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 ½ teaspoons spice blend (1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg)
- 3 cups standard white marshmallows
- 1 tablespoon extra butter (optional, for brushing)
- Flaky sea salt, for sprinkling
Instructions
- Preheat oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on the sides, and grease lightly.
- In a food processor, pulse flour, granulated sugar, and salt. Add cold cubed butter and pulse until the mixture resembles coarse crumbs with pea-sized butter pieces.
- Transfer crust mixture to the prepared pan and press firmly and evenly into the bottom. Bake for 15 minutes until lightly golden. Remove and let cool slightly.
- While the crust bakes, roast sweet potatoes at 400°F (200°C) for 45-60 minutes until soft. Cool, scoop out flesh, and mash until smooth (yielding 2 cups).
- In a large bowl, whisk brown sugar and melted butter until smooth. Add mashed sweet potatoes, heavy cream, eggs, vanilla, and spice blend. Whisk vigorously until completely smooth.
- Pour the filling over the partially baked crust and smooth the top with a spatula.
- Bake at 350°F (175°C) for 30-35 minutes, or until edges are set and the center is just barely jiggly.
- Remove from oven and immediately scatter marshmallows evenly over the hot filling.
- Turn on the broiler. Place the pan under the broiler for 1-3 minutes, watching closely, until marshmallows are puffed and golden brown. Rotate if necessary.
- Remove from oven, sprinkle with flaky sea salt, and let cool in the pan for at least 30 minutes before slicing into squares.
Notes
Roasting sweet potatoes concentrates flavor and removes excess moisture compared to boiling. Ensure eggs are at room temperature to prevent seizing. Watch the broiler closely as marshmallows burn quickly. These bars improve in flavor after sitting in the fridge for a few hours. Store in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 28
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 42
- Fiber: 2
- Protein: 4
Keywords: sweet potato pie bars, toasted marshmallow, fall dessert, Thanksgiving dessert, easy bars, cozy fall recipes, marshmallow topping