Sweet Potato Pie Bars

Ingredients

For the crust:

• 1 1/2 cups graham cracker crumbs (or crushed gingersnaps for a spicy twist)
• 1/4 cup brown sugar
• 1/2 cup unsalted butter, melted

For the sweet potato filling:

• 2 cups mashed sweet potatoes (cooked and cooled)
• 3/4 cup brown sugar
• 1/2 cup evaporated milk (or heavy cream)
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground ginger
• Pinch of salt

Optional topping:

• Whipped cream or marshmallow fluff
• Chopped pecans or a drizzle of caramel

Instructions

1. Prep the crust:
   Preheat your oven to 350°F (175°C). Line an 8×8 or 9×9 baking pan with parchment paper. In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Press the mixture evenly into the bottom of the prepared pan. Bake for 8–10 minutes, then set aside to cool slightly.
2. Make the filling:
   In a large bowl, whisk together the mashed sweet potatoes, brown sugar, evaporated milk, eggs, vanilla, cinnamon, nutmeg, ginger, and salt until smooth and well combined.
3. Assemble and bake:
   Pour the filling over the crust and spread evenly. Bake for 35–40 minutes, or until the center is set and a toothpick inserted comes out mostly clean. Cool completely in the pan.
4. Chill and serve:
   Once cool, refrigerate for at least 2 hours (or overnight for best results). Cut into bars and top with whipped cream, marshmallow fluff, or pecans before serving.

Let me know if you want a twist like a pecan streusel topping or a gluten-free crust!