Introduction

Caramel Pecan Sweet Potato Pie Bars are the perfect combination of creamy Southern sweet potato pie, buttery cookie crust, and rich pecan topping—all transformed into easy-to-serve dessert bars. These bars bring together the warm spices of traditional sweet potato pie with the irresistible crunch of toasted pecans and silky caramel sauce. They’re comforting, decadent, and simple enough for a casual treat but elegant enough for holiday gatherings.

Instead of rolling dough or working with a traditional pie crust, this recipe uses a soft, buttery shortbread crust that holds together beautifully and cuts cleanly. The sweet potato filling is velvety and smooth with cinnamon, nutmeg, brown sugar, and vanilla, giving it a classic homemade flavor. On top, the caramel and pecans create a gorgeous glossy finish that adds sweetness, crunch, and a stunning presentation.

These bars travel well, slice beautifully, and stay moist for days. They’re ideal for Thanksgiving, Christmas, potlucks, church gatherings, bake sales, or anytime you want a dessert that wow’s without requiring a lot of work. Each bite is sweet, warm, spiced, nutty, and a little gooey—everything you want in a cozy fall or winter dessert.

Let’s bake these irresistible Caramel Pecan Sweet Potato Pie Bars.

Ingredients:

For the Shortbread Crust

• 1 cup unsalted butter, softened
• ½ cup granulated sugar
• 2 cups all-purpose flour
• ½ teaspoon salt
• 1 teaspoon vanilla extract

For the Sweet Potato Filling

• 3 cups mashed sweet potatoes (about 3 large potatoes)
• 1 cup brown sugar
• 2 large eggs
• ½ cup evaporated milk (or heavy cream)
• ½ cup melted butter
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt

For the Caramel Pecan Topping

• 1 cup chopped pecans
• ½ cup caramel sauce (store-bought or homemade)
• 2 tablespoons melted butter
• ¼ teaspoon salt
• Optional: ¼ teaspoon cinnamon for added warmth

Preparation :

Step 1: Make the crust

Preheat your oven to 350°F (175°C). Line a 9×13 baking pan with parchment paper.
In a mixing bowl, beat softened butter, sugar, vanilla, flour, and salt until a soft crumbly dough forms.
Press the dough evenly into the bottom of the prepared pan.
Bake for 15–18 minutes, or until lightly golden around the edges.

Step 2: Prepare the sweet potatoes

Bake or boil sweet potatoes until completely tender. Peel and mash until smooth.
Make sure the sweet potatoes are warm—not hot—before mixing to create a silky filling.

Step 3: Make the filling

In a large bowl, whisk together mashed sweet potatoes, brown sugar, melted butter, eggs, evaporated milk, vanilla, cinnamon, nutmeg, and salt.
Mix until smooth and creamy, making sure no lumps remain.

Step 4: Add the filling to the crust

Pour the sweet potato mixture over the pre-baked crust.
Spread evenly with a spatula.

Step 5: Bake the bars

Return the pan to the oven and bake for 35–40 minutes, or until the filling is set and no longer jiggles in the center.
Remove from oven and let cool completely.

Step 6: Make the caramel pecan topping

In a bowl, combine chopped pecans, melted butter, salt, cinnamon (optional), and caramel sauce. Mix well.
Once the bars are completely cooled, pour the caramel pecan mixture evenly over the top.

Step 7: Chill and slice

Refrigerate for at least 1 hour before slicing to ensure clean cuts.
Cut into squares or bars and serve.

Variation

• Praline Sweet Potato Bars: Add brown sugar + butter praline topping instead of caramel.
• Maple Pecan Sweet Potato Bars: Replace caramel with warm maple syrup and crushed toasted pecans.
• Marshmallow Sweet Potato Bars: Top with mini marshmallows and broil lightly.
• Cinnamon Roll Sweet Potato Bars: Add a cream cheese icing drizzle on top instead of caramel.
• Gluten-Free Version: Use a gluten-free flour blend in both crust and filling.

COOKING Note :

Sweet potatoes hold moisture differently depending on how they’re cooked. Baking them gives the best texture, while boiling may add extra moisture. If your mashed sweet potatoes look watery, drain or pat them dry before mixing the filling. This guarantees firm, sliceable bars.

Serving Suggestions :

• Serve chilled or slightly warmed with whipped cream.
• Add a scoop of vanilla ice cream for a rich, indulgent dessert.
• Drizzle extra caramel over the top for a bakery-style look.
• Serve as part of a Thanksgiving dessert board with pecan pie, pumpkin bars, and apple cake.
• Pair with hot coffee, caramel latte, or spiced tea.

Tips :

• Line the pan with parchment for clean removal and perfect slices.
• Make sure the bars are fully cooled before adding the caramel topping.
• Toast pecans before mixing for deeper flavor.
• Use real butter in the crust for the best texture.
• For thicker bars, bake in a smaller 9×9 pan and extend baking time slightly.

Prep Time: 20 minutes

Cooking Time: 50–60 minutes

Total Time: 1 hour 15 minutes – 1 hour 20 minutes

Nutritional Information (per bar, approx.):

Calories: 340
Protein: 3g
Sodium: 150mg

FAQs

1. Can I use canned sweet potatoes?

Yes—just drain well and mash until smooth.

2. How long do these bars last?

Up to 4 days refrigerated in an airtight container.

3. Can I freeze Sweet Potato Pie Bars?

Yes! Freeze without caramel topping, then add it after thawing.

4. Can I double the recipe?

Absolutely—use a larger baking pan or two 9×13 pans.

5. Can I use homemade caramel?

Yes, homemade caramel gives an even richer flavor.

Conclusion

Caramel Pecan Sweet Potato Pie Bars combine everything we love about Southern desserts—warm spices, creamy sweet potato filling, buttery crust, and crunchy caramel pecan topping. They’re simple to prepare, easy to slice, and perfect for feeding a crowd during the holidays or any time you want a comforting dessert packed with fall flavors.

These bars deliver smooth, rich sweetness with a nutty caramel crunch in every bite, making them the ultimate dessert square to share with family and friends.

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