A Fall Dessert That Steals the Show
Why These Bars Are Irresistible
🍠 Sweet potato pie meets pecan pie in handheld form
🥮 Buttery shortbread crust with a spiced filling
🍯 Gooey caramel-pecan topping that crackles when cut
🕒 Easier than pie—no rolling or blind baking required
Ingredients
Shortbread Crust
1½ cups (190g) all-purpose flour
⅓ cup (65g) granulated sugar
½ tsp salt
½ cup (115g) cold butter, cubed
Sweet Potato Filling
1 cup (225g) mashed roasted sweet potato*
½ cup (100g) brown sugar
¼ cup (60ml) heavy cream
1 large egg + 1 yolk
1 tsp vanilla extract
1 tsp cinnamon
½ tsp nutmeg
¼ tsp ground ginger
Pecan Caramel Topping
⅓ cup (80ml) caramel sauce (store-bought or homemade)
1 cup (110g) chopped pecans
1 tbsp melted butter
¼ tsp flaky sea salt
Tip: Roast 1 medium sweet potato at 400°F (200°C) for 45-60 minutes, then scoop flesh
Step-by-Step Instructions
1. Make the Crust (10 min + chill)
- Pulse flour, sugar, and salt in food processor.
- Add cold butter; pulse until crumbs form.
- Press into 8×8″ lined pan. Chill 15 minutes.
- Bake at 350°F (175°C) for 18-20 minutes until golden.
2. Prepare Filling (5 min)
Whisk all filling ingredients until smooth. Pour over warm crust.
3. Bake Filling (25 min)
Bake at 350°F (175°C) until set (center should barely jiggle).
4. Add Topping & Finish (5 min)
- Drizzle caramel over warm bars.
- Toss pecans with melted butter; scatter on top.
- Broil 1-2 minutes until pecans toast (watch closely!).
- Sprinkle with sea salt. Cool completely before slicing.
Pro Tips
🔪 Clean cuts: Chill bars 1 hour before slicing with hot knife
🌰 Nut swap: Walnuts work if you dislike pecans
🍁 Fall flair: Add orange zest to filling for brightness
Serving Suggestions
☕ Pair with spiced chai or coffee
🍦 Top with vanilla bean ice cream
🎁 Package in cellophane with ribbon for gifts
“All the cozy flavors of Thanksgiving in one bite!” 🍂✨
Storage: Keeps 3 days refrigerated or 1 month frozen.