Ingredients

Scale

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

Instructions

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.

Notes

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.