Sweet Potato Bars with Pecan Oat Crumble
These sweet potato bars capture all the flavor of the classic pie in an easy, shareable format. The filling is flavored with maple syrup and warm spices, baked between layers of a buttery pecan oat crumble that serves as both crust and topping. The result is a dessert with contrasting textures and balanced sweetness.
- Prep Time: 00:15
- Cook Time: 00:55
- Total Time: 01:55
- Yield: 9 servings
- Cuisine: Dessert
Ingredients
For Oat-Pecan Crumble:
- ½ cup (115 grams) unsalted butter, melted, plus more for preparing the baking pan
- 1¾ cups (140 grams) old-fashioned oats, divided
- 1 cup (160 grams) pecans, toasted
- 1/3 cup packed (65 grams) dark brown sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon coarse kosher salt
For Filling:
- 2 medium to large sweet potatoes (about 16 ounces total), roasted until tender
- ½ cup (65 grams) heavy cream
- ½ cup (160 grams) maple syrup
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon maple extract (optional)
- 1 teaspoon ground cinnamon
- ½ teaspoon coarse kosher salt
- Pinch ground cloves
Instructions
- Preheat the oven to 350ºF and set the rack in the lower middle position. Butter a 9-inch square baking pan and line it with two pieces of parchment paper long enough to hang over the sides for easy removal.
- To the bowl of a food processor, add 1¼ cups (115 grams) oats and pulse until finely ground. Add the pecans, brown sugar, cinnamon, and salt, and pulse until the pecans are finely ground and the mixture resembles coarse sand. With the food processor running, pour in the melted butter until combined.
- Transfer ¾ cup of the pecan oat mixture to a small bowl, stir in the remaining ¼ cup oats, and set aside. Press the remaining mixture evenly into the prepared baking pan to form the crust. Wipe out the food processor bowl and set it aside for the filling.
- Bake the crust until it is lightly golden on the edges with a matte appearance, about 10 minutes.
- Meanwhile, make the filling: Once the sweet potatoes are cool enough to handle, scoop out the flesh and add it to the now-empty bowl of the food processor. Process until smooth, then add the cream, maple syrup, eggs, vanilla extract, maple extract, cinnamon, salt, and cloves. Blend until completely combined and smooth.
- Pour the filling over the baked crust and spread it evenly. Sprinkle the reserved oat crumble over the top.
- Bake until the filling is set and puffed around the edges with a slight jiggle in the center, about 40–45 minutes. The internal temperature, as measured with an instant-read thermometer, should read approximately 190°F.
- Let cool completely in the pan before lifting out and slicing into bars. Serve at room temperature or chilled.
Notes
Originally published in 2018, these Sweet Potato Bars have been updated with a few minor adjustments to the ingredients to improve the texture and the directions streamlined.
This recipe was tested using Diamond Crystal coarse kosher salt. If using Morton’s kosher salt or fine salt, you’ll need less by volume, so start with half and adjust to taste.
One small note about the oats: a portion is set aside to stay whole for the crumble topping. It’s a slightly fussy step, but I think it gives the topping a better texture and a more classic crumble look.
Roasting takes longer than boiling, but it’s worth it because it concentrates the flavor and prevents the filling from becoming watery. I’ve tested this recipe with canned sweet potato, and the results were disappointing. It turned out thin and bland, missing that deep, creamy sweet potato flavor.
Find it online: https://everydaypie.com/maple-sweet-potato-pie-bars/