Start by cooking the sweet potatoes until they are very tender.

For the best flavor, bake them in a 400°F oven for approximately 45 to 60 minutes, depending on their size. Place them on a foil-lined baking sheet and bake until a knife slides easily into the center.

Allow them to cool enough to handle, then remove the skins. Transfer the flesh to a mixing bowl and mash thoroughly until smooth.

Measure 2 cups of mashed sweet potatoes for the recipe. If the potatoes seem watery, allow them to drain briefly or cook off some excess moisture before measuring.

Step 2: Prepare the Baking Pan

Preheat your oven to 350°F (175°C).

Line an 8-by-8-inch square baking pan with parchment paper, leaving some overhang on two sides. This will make it easier to lift the finished bars out of the pan.

Lightly grease the parchment paper if desired.

Step 3: Make the Graham Cracker Crust

Place the graham cracker crumbs in a medium mixing bowl.

Pour in the melted butter and stir until the crumbs are evenly moistened. The mixture should resemble damp sand and hold together when pressed.

Transfer the mixture to the prepared baking pan.

Use the bottom of a measuring cup or the back of a spoon to press the crumbs firmly into an even layer. Pay special attention to the corners and edges so the crust holds together after baking.

Bake the crust for approximately 8 minutes. Remove it from the oven and allow it to cool slightly while you prepare the filling.

Step 4: Prepare the Sweet Potato Filling

Place the mashed sweet potatoes in a large mixing bowl.

Add the sweetened condensed milk and eggs.

Whisk or beat the mixture until everything is completely combined and the filling becomes smooth and creamy.

Make sure there are no large lumps of sweet potato remaining. If you want an especially silky filling, use an immersion blender or food processor.

Step 5: Assemble and Bake

Pour the sweet potato filling over the partially baked graham cracker crust.

Spread it evenly with a spatula, making sure the filling reaches all four corners.

Return the pan to the oven and bake for approximately 30 to 35 minutes, or until the edges are set and the center has only a slight jiggle.

Avoid overbaking, as the filling will continue to firm up while cooling.

Remove the pan from the oven and place it on a wire rack.

Step 6: Cool and Refrigerate

Allow the bars to cool completely at room temperature.

Once cooled, cover the pan and refrigerate for at least 3 hours, preferably longer, until the filling is firm enough to slice cleanly.

Chilling is important because it allows the custard filling to set properly and makes cutting much easier.

Step 7: Slice and Serve

Use the parchment paper overhang to carefully lift the dessert out of the pan.

Place it on a cutting board and use a sharp knife to cut it into 12 to 16 squares.

For clean edges, wipe the knife between cuts.

Serve the bars chilled or allow them to sit at room temperature for a few minutes before serving. Add whipped cream or a light sprinkle of cinnamon if desired.