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White Chocolate Coconut Sweet Potato Pie Bars


Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 16 Bars

Sweet Potato Pie Bars with a Pecan Graham Cracker Crust and topped with White Chocolate Chips and Coconut Flakes. It's perfect for Thanksgiving and out of this world delicious!

Ingredients  

  • 9 Sheets of Graham Crackers
  • 1 1/4 cup Chopped Pecans
  • 1 cup Coconut Flakes divided
  • 4 tbsp Butter
  • 40 oz Canned Sweet Potatoes drained and mashed
  • 2 Eggs
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Ginger
  • 1/4 tsp Ground Cloves
  • 1/4 tsp Ground Nutmeg
  • 1/4 tsp Salt
  • 1 can 14 oz. Sweetened Condensed Milk
  • 1/2 cup White Chocolate Chips

Instructions

  • Preheat oven to 350 F.
  • Line a 8 x 8 baking pan with parchment paper, make sure the paper sticks up over the sides.
  • Combine graham crackers, 1 cup pecans, 1/2 cup coconut and butter in a food processor and pulse until crumbs.
  • Gently use your hand to evenly press two thirds of the crust mixture into the baking pan to great the crust.
  • In a large bowl or stand mixer, beat eggs, sweet potato, spices, and salt on medium-low speed until well mixed.
  • Slowly add condensed milk and beat until well combined.
  • Pour pie filling over the crust evenly.
  • Cover pie filling evenly with the remaining crust mixture, pressing it down lightly.
  • Bake for 50-55 minutes or until knife comes clean when inserted into the center of the pie.
  • Sprinkle with white chocolate chips and remaining coconut and bake for 5 more minutes.
  • Remove from oven and allow bars to cool in pan on wire rack for at least 30 minutes before cutting and serving.
  • This dish can be served warm or chilled and will keep up to three days in the fridge.

Notes

!PointsPlus Value: 8 per bar.
!Adapted from Best Recipes Fall Baking Magazine October 2014.


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