Sweet Potato-Pecan Pie Bars

Makes one 9-in by 13-in pan

Sweet potato custard and bourbon-flavored pecan topping make this the perfect fall treat.

Ingredients

Shortbread Crust

  • 1 3/4 cups all-purpose flour
  • 3/4 cup confectioners’ sugar
  • 6 oz (1 1/2 sticks) unsalted butter
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt

Sweet Potato Filling

  • 1 lb sweet potatoes
  • 8 tablespoons (1 stick) unsalted butter
  • 3/4 cup packed light brown sugar
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 2 eggs
  • 1/4 cup buttermilk

Pecan Topping

  • 3 eggs
  • 1/4 cup packed light brown sugar
  • 1/4 cup light corn syrup
  • 1/4 cup molasses
  • 1/2 teaspoon kosher salt
  • 2 tablespoons melted unsalted butter
  • 2 cups coarsely chopped pecans
  • 1 tablespoon bourbon (optional)

Directions

  1. Preheat the oven to 375°F. Lightly grease a 9 × 13-inch baking pan, line it with parchment paper or foil, letting the ends hang over, and spray lightly with cooking spray.
  2. Make the shortbread crust: In the bowl of a stand mixer fitted with the paddle attachment, combine the ingredients and mix on medium speed until a smooth dough forms, 3 to 4 minutes. Scrape down the bowl as needed. Press the dough evenly into the prepared pan. Bake until lightly golden brown around the edges, 20 to 25 minutes.
  3. Remove the crust from the oven and raise the temperature to 450°F. Let the crust cool completely in the pan.
  4. Make the sweet potato filling: Lightly oil the outside of the sweet potatoes and bake until soft, 30 to 35 minutes. Remove the potatoes from the oven and lower the temperature to 350°F. Scoop out the flesh of the potatoes into the bowl of a stand mixer fitted with the paddle attachment.
  5. Add the butter, sugar, lemon zest, cinnamon, and salt to the bowl and mix on medium speed to combine, 3 to 4 minutes. Scrape down the bowl as needed. Add the eggs one at a time, scraping down the bowl after each addition. Add the buttermilk and mix just until combined, 1 minute.
  6. Spread the filling evenly over the crust.
  7. Bake until the filling is set, 25 to 35 minutes.
  8. While the filling is baking, make the pecan topping: Whisk together the eggs and sugar in a medium bowl. Add the remaining ingredients and mix to combine.
  9. Pour on top of the sweet potato filling and continue baking until fully set, 25 to 35 minutes more.
  10. Allow to cool to room temperature before cutting.

CIA FOODIES

Sweet Potato-Pecan Pie Bars

Sweet Potato-Pecan Pie Bars
Makes one 9-in by 13-in pan Sweet potato custard and bourbon-flavored pecan topping make this the perfect fall treat.

Ingredients

Shortbread Crust
  • 1 3/4 cups all-purpose flour
  • 3/4 cup confectioners’ sugar
  • 6 oz (1 1/2 sticks) unsalted butter
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt
Sweet Potato Filling
  • 1 lb sweet potatoes
  • 8 tablespoons (1 stick) unsalted butter
  • 3/4 cup packed light brown sugar
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 2 eggs
  • 1/4 cup buttermilk
Pecan Topping
  • 3 eggs
  • 1/4 cup packed light brown sugar
  • 1/4 cup light corn syrup
  • 1/4 cup molasses
  • 1/2 teaspoon kosher salt
  • 2 tablespoons melted unsalted butter
  • 2 cups coarsely chopped pecans
  • 1 tablespoon bourbon (optional)

Directions

  1. Preheat the oven to 375°F. Lightly grease a 9 × 13-inch baking pan, line it with parchment paper or foil, letting the ends hang over, and spray lightly with cooking spray.
  2. Make the shortbread crust: In the bowl of a stand mixer fitted with the paddle attachment, combine the ingredients and mix on medium speed until a smooth dough forms, 3 to 4 minutes. Scrape down the bowl as needed. Press the dough evenly into the prepared pan. Bake until lightly golden brown around the edges, 20 to 25 minutes.
  3. Remove the crust from the oven and raise the temperature to 450°F. Let the crust cool completely in the pan.
  4. Make the sweet potato filling: Lightly oil the outside of the sweet potatoes and bake until soft, 30 to 35 minutes. Remove the potatoes from the oven and lower the temperature to 350°F. Scoop out the flesh of the potatoes into the bowl of a stand mixer fitted with the paddle attachment.
  5. Add the butter, sugar, lemon zest, cinnamon, and salt to the bowl and mix on medium speed to combine, 3 to 4 minutes. Scrape down the bowl as needed. Add the eggs one at a time, scraping down the bowl after each addition. Add the buttermilk and mix just until combined, 1 minute.
  6. Spread the filling evenly over the crust.
  7. Bake until the filling is set, 25 to 35 minutes.
  8. While the filling is baking, make the pecan topping: Whisk together the eggs and sugar in a medium bowl. Add the remaining ingredients and mix to combine.
  9. Pour on top of the sweet potato filling and continue baking until fully set, 25 to 35 minutes more.
  10. Allow to cool to room temperature before cutting.

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