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White Chocolate Coconut Sweet Potato Pie Bars
Prep Time
15
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
15
minutes
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
1x
2x
3x
▢
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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