Can I make Sweet Potato Marshmallow Bars ahead of time?

Yes. Sweet Potato Marshmallow Bars are a convenient make-ahead dessert because the baked sweet potato filling benefits from having enough time to cool and set. You can bake the crust and filling ahead, cool the bars, and refrigerate them covered. For the freshest toasted appearance and texture, add the mini marshmallows and broil them closer to serving time.

Can I use fresh sweet potatoes instead of canned puree?

Yes. Bake or roast fresh sweet potatoes until completely tender, remove the skins, and puree the flesh until very smooth. Try to achieve a consistency similar to canned sweet potato puree. A smooth puree is important because excess liquid, fibers, or large pieces can change the creamy custard-like texture of Sweet Potato Marshmallow Bars.

How do I know when the sweet potato filling is done?

The filling should look set and should no longer be noticeably jiggly in the center. The referenced recipe bakes the filling at 350°F for approximately 48 to 50 minutes after the graham cracker crust has been pre-baked. Avoid unnecessarily extending the baking time. Overbaking can reduce the soft, creamy texture that makes these sweet potato dessert bars so appealing.

Easy Sweet Potato Marshmallow Bars

Name: Sweet Potato Marshmallow Bars
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 sleeves graham crackers; 1/4 cup granulated sugar; 1 teaspoon kosher salt; 10 tablespoons butter, melted; 1 (15-ounce) can sweet potato puree; 3 tablespoons granulated sugar; 3 large eggs; 1 teaspoon pure vanilla extract; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1 1/2 cups heavy cream; Mini marshmallows, as needed for topping

Description

Sweet Potato Marshmallow Bars feature a buttery graham cracker crust, a smooth cinnamon-and-ginger sweet potato filling, and a golden toasted mini marshmallow topping. This easy fall dessert is perfect for Thanksgiving, holiday gatherings, potlucks, and make-ahead entertaining.

Ingredients

Scale

2 sleeves graham crackers
1/4 cup granulated sugar
1 teaspoon kosher salt
10 tablespoons butter, melted
1 (15-ounce) can sweet potato puree
3 tablespoons granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 1/2 cups heavy cream
Mini marshmallows, as needed for topping

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (175°C). Line an 8-by-8-inch baking pan with parchment paper.
Add the graham crackers, 1/4 cup granulated sugar, and kosher salt to a food processor. Pulse until finely ground.
Add the melted butter and pulse until the graham cracker mixture resembles wet sand.
Press the mixture firmly and evenly into the bottom of the prepared baking pan. Bake for about 10 minutes, or until lightly golden.
Combine the sweet potato puree, 3 tablespoons granulated sugar, eggs, vanilla extract, cinnamon, ginger, and heavy cream. Mix until smooth and evenly combined.
Pour the sweet potato filling over the baked graham cracker crust and spread it into an even layer.
Bake for 48 to 50 minutes, or until the filling is set and the center is no longer noticeably jiggly. Remove from the oven and let cool slightly.
Heat the broiler and cover the surface of the sweet potato filling evenly with mini marshmallows.
Broil for 1 to 2 minutes, watching constantly, until the marshmallows are puffed and golden brown.
Let the Sweet Potato Marshmallow Bars cool completely before lifting them from the pan and cutting them into 16 squares.

Notes

Watch the marshmallows continuously while broiling because they can brown and burn very quickly.
Allow the bars to cool completely before slicing so the sweet potato filling has enough time to set.
For especially clean slices, chill the cooled bars before cutting and wipe the knife clean between cuts.
Fresh roasted sweet potatoes can replace canned sweet potato puree. Puree them until completely smooth before measuring.
Press the graham cracker crust firmly into the pan to prevent it from crumbling when the bars are sliced.
Store leftover bars covered in the refrigerator because the filling contains eggs and heavy cream.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 300 kcal
Sugar: 17 g
Sodium: 230 mg
Fat: 20 g
Saturated Fat: 12 g
Unsaturated Fat: 7 g
Trans Fat: 0.5 g
Carbohydrates: 28 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 85 mg