Sweet potato pie squares

SmartPoints® value per serving
Total Time
3 hr 32 min
25 min
55 min
Take your sweet potato pie to the next level with this recipe for sweet potato pie squares, our take on a traditional favorite. With a delicious base of graham crackers, brown sugar, and butter, it's hard to beat this treat. The preparation time might seem lengthy at 3 hours and 22 minutes, but don't get intimidated. Once it's all said and done, you'll have enough for 16 servings, so it's worth it! Plus, this recipe saves you the hassle of having to slice a pie later on. Oh, and even if sweet potatoes aren't your thing, you can use canned pumpkin instead.


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