Sweet Potato Pie Squares

Total Time
3 hr 32 min
25 min
55 min


graham cracker crumbs

1 cup(s), from 9 crackers

packed light brown sugar

2 Tbsp

table salt

½ tsp

unsalted butter

2 Tbsp, melted

cooked sweet potato(es)

1½ cup(s), mashed

low-fat milk

cup(s), (1%)

packed light brown sugar



1 large

pumpkin pie spice

1½ tsp

chopped pecans

¼ cup(s), toasted

cooking spray

1 spray(s)


  1. Preheat oven to 350°F. Line 8-inch square baking pan with foil, extending foil over rim of pan by 2 inches; spray foil with nonstick spray.
  2. Stir together crumbs, 2 tablespoons of brown sugar, and 1/4 teaspoon of salt in medium bowl. Drizzle with butter and stir to combine. Press into prepared pan. Bake 5 minutes. Maintain oven temperature.
  3. Meanwhile, to make filling, whisk together sweet potato, milk, 1/3 cup brown sugar, egg, pumpkin pie spice, and remaining 1/4 teaspoon salt in large bowl. Pour filling over hot crust; sprinkle with pecans, Return to oven and bake until filling is set, 50–55 minutes.
  4. Cool completely in pan on wire rack. Cover and refrigerate until chilled, at least 2 hours or up to 1 day. Lift from pan using foil as handles. Remove foil and cut bars lengthwise into 4 strips; cut each strip across into 4 pieces.
  5. Per serving: 1 bar cookie


Instead of mashed sweet potato, you can use canned pumpkin in this recipe.

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