These Sweet Potato Marshmallow Bars Will Make You Forget All About Pumpkin Pie

Sweet like candy!

I've never had sweet potato pie and I'm not sure I ever will. These Sweet Potato Marshmallow Bars have ruined me. The graham cracker crust is so perfectly buttery, the filling so smooth and creamy and the top so s'mores-like that I feel zero need to revert to pie. If you're in charge of Thanksgiving dessert, here's why you should be making these bars instead of pumpkin pie.

Jonathan Boulton

1. The crust is easier. Making perfectly flaky pie crust is hard. First, there's the debate about butter versus shortening. And if you choose butter, should you freeze it? And how the heck do you make it look crimp it nicely? Crushing graham crackers and mixing them with melted butter will never stress you out this much.

Jonathan Boulton

2. The sweet potato filling is bomb. There's hardly any sugar (only 3 tablespoons!) because the sweet potatoes are naturally so sweet. If you can find pureed sweet potatoes from the can, go with that. Otherwise, boiling and mashing peeled cubes is quick and painless; roasted whole sweet potatoes takes a bit more time but yields a deeper, sweeter flavor. Regardless, before baking, the filling will feel extremely loose. Have faith and pour it in the crust. I promise that after an hour, everything will be deliciously okay.

Jonathan Boulton

3. That toasted marshmallow topping, though. Just look at it. Even if you can't get behind the sweet-savory combo during dinner, you can't deny mallows for dessert.

Jonathan Boulton

We baked the bars in an 8-x-8-inch square pan, resulting in a really thick graham cracker crust and all around tall bar. You could use a bigger pan to make thinner squares, but let's be honest: who cares if there's no graceful way to take a bite? The more ginger-spiced sweet potato filling and toasted marshmallows is more than okay in our book.


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