Name: Caramel Pecan Sweet Potato Pie Bars – Rich, Buttery & Easy Dessert Squares
Ingredients: 1 cup unsalted butter, softened; ½ cup granulated sugar; 2 cups all-purpose flour; ½ teaspoon salt; 1 teaspoon vanilla extract; 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; 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

Ingredients

Scale

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

Instructions

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.

Notes

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.