Introduction:

Warm, gooey, and oh-so-satisfying, these Caramel Pecan Sweet Potato Pie Bars combine everything you love about sweet potato pie and pecan pie — with the bonus of a buttery crust and easy-to-slice bar form. With a creamy sweet potato filling, a luscious caramel drizzle, and a pecan-studded topping, this Southern-inspired dessert brings the best of fall and holiday baking into one irresistible square.

They’re perfect for Thanksgiving, Christmas dessert tables, potlucks, or any time you’re craving a cozy, crowd-pleasing treat. One bite and you’ll see why these bars are a total must-bake!

📝 Ingredients:

For the Crust:

1½ cups all-purpose flour
½ cup brown sugar, packed

½ teaspoon salt
¾ cup (1½ sticks) unsalted butter, melted

For the Sweet Potato Filling:

2 cups mashed cooked sweet potatoes (about 2 large sweet potatoes)

¾ cup brown sugar
½ cup evaporated milk (or whole milk)
2 large eggs

1½ teaspoons vanilla extract
1 teaspoon cinnamon
½ teaspoon ground nutmeg

¼ teaspoon ground cloves
Pinch of salt

For the Caramel Pecan Topping:

¾ cup chopped pecans

½ cup caramel sauce (homemade or store-bought)
Optional: 1 tablespoon butter (for richer topping)
Optional: flaky sea salt for garnish

👩‍🍳 Preparation:

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly grease it.

Step 2: Make the Crust

In a mixing bowl, stir together the flour, brown sugar, and salt. Pour in the melted butter and mix until a crumbly dough forms.

Press the crust mixture evenly into the bottom of the prepared pan. Bake for 15 minutes, until set and lightly golden.

Step 3: Prepare the Filling

While the crust is baking, mix the mashed sweet potatoes, brown sugar, evaporated milk, eggs, vanilla, and spices (cinnamon, nutmeg, cloves, salt) in a large bowl. Whisk until smooth and creamy.

Step 4: Pour & Bake

Remove the partially baked crust from the oven. Pour the sweet potato filling over the crust and spread evenly.

Return to the oven and bake for 25–30 minutes, or until the center is set and no longer jiggles when gently shaken.

Step 5: Add the Topping

While the bars bake, warm the caramel sauce slightly and stir in the pecans and optional butter. When the bars are done, remove them from the oven and immediately pour the caramel pecan topping over the hot filling.

Use a spatula to gently spread the topping evenly. Let the bars cool completely at room temperature, then refrigerate for at least 2 hours before slicing.

🔄 Variation:

Marshmallow Twist: Add mini marshmallows on top during the last 5 minutes of baking.
Bourbon Boost: Stir 1 tablespoon of bourbon into the filling for a bold flavor kick.

Graham Cracker Crust: Substitute graham cracker crumbs for flour in the crust for a different base.
Gluten-Free: Use a gluten-free flour blend in the crust to make it gluten-friendly.

🍳 Cooking Note:

To ensure smooth bars, make sure the sweet potatoes are fully cooked and mashed until smooth. A food processor or hand mixer works great for this. Also, let bars chill thoroughly before slicing — this gives you clean, neat edges and prevents the topping from oozing.

🍽️ Serving Suggestions:

Serve cold or at room temperature — both ways are delicious.
Add a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

Sprinkle with flaky sea salt for a gourmet touch.
Perfect for holiday dessert trays, gift boxes, or afternoon coffee breaks.

💡 Tips:

Use fresh sweet potatoes, not canned, for the best flavor and texture.

Lightly toast the pecans before mixing them with caramel for added crunch.
Use homemade caramel sauce if you have time — it makes these bars next level.
Store in an airtight container in the fridge for up to 5 days.

⏱️ Prep Time:

25 minutes

⏲️ Cooking Time:

45 minutes

⌛ Total Time:

1 hour 10 minutes (plus chilling time)

🧪 Nutritional Information (Approx. per bar – yields 16):

Calories: 320
Protein: 3g
Sodium: 150mg

❓ FAQs

Q: Can I make these bars in advance?
A: Yes! In fact, they taste even better the next day once they’ve fully set in the fridge.

Q: Can I freeze sweet potato pie bars?
A: Absolutely. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.

Q: Do I have to use caramel?
A: No, you can skip the caramel or replace it with maple syrup or honey for a lighter topping.

Q: Can I use canned sweet potato puree?
A: Yes, but make sure it’s pure sweet potato and not sweet potato pie filling.

📝 Conclusion:

These Caramel Pecan Sweet Potato Pie Bars are pure Southern bliss — creamy, spiced sweet potato filling over a buttery crust, finished with a rich pecan-studded caramel topping. Whether you’re making them for Thanksgiving, a holiday gathering, or just a cozy treat for yourself, these bars deliver warm, nostalgic flavor with every bite.

They’re easy to make, slice beautifully, and bring all the charm of classic sweet potato pie — no rolling pin required!