Sweet potato pie just got an upgrade. These Gluten-Free Sweet Potato Bars are layered with a spiced cookie-like crust, creamy sweet potato filling, and a cloud of toasted meringue on top. They’re indulgent enough for a holiday table but simple enough to bake on a cozy weekend.
Unlike traditional pie, these bars are handheld and easy to slice — making them perfect for parties, potlucks, or even meal prep when you want a little sweet treat throughout the week. The texture is velvety and light, with just the right balance of spice and sweetness.
Every bite combines a buttery gluten-free base, silky sweet potato custard, and fluffy meringue for a dessert that feels both nostalgic and new. If you’ve ever wanted pumpkin pie’s southern cousin in bar form, this is it.
You will not go back to making regular sweet potato pie after you try this! A handheld version of the great southern classic does not get any better than this. You get layers and lays or flavor in each bite and your family will be begging you to make this for them at every occasion.Â
What’s in This Recipe?
- Sweet Potato – Naturally sweet and creamy, it brings earthy richness and makes the filling smooth and custard-like.
- Cornstarch – Adds structure and ensures the bars slice cleanly without losing their soft texture.
- Cinnamon – The warming spice that gives the crust and filling that cozy, fall-inspired flavor.
- Meringue – Light, airy, and toasted to perfection, it balances the richness of the filling and adds a show-stopping finish.
FAQs
Keep them covered in the fridge for up to 4 days. For the cleanest slices, serve chilled.
Yes — freeze without the meringue topping. Wrap tightly and store up to 2 months. Thaw overnight in the fridge, then add fresh meringue
An 8×8-inch pan works best, but you can double the recipe for a 9×13-inch pan.
They’re similar, but sweeter and a little earthier. Sweet potato has a more mellow flavor that pairs beautifully with the spices.
Gluten Free Sweet Potato Bars
Ingredients
Spiced Gluten-Free Base
Sweet Potato Filling
Meringue Topping
Instructions
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Spiced Gluten-Free Base
- Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, whisk together 1½ cups (180g) gluten-free flour, ½ cup (100g) light brown sugar, ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, and ¼ tsp salt.
- Cut in ½ cup (113g) cold unsalted butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs.
- Add 1 large egg yolk and mix until dough begins to clump. If the mixture feels too dry, add 2–3 tsp cold water just until it comes together.
- Press the dough evenly into the prepared pan.
- Bake for 15–18 minutes, until the edges are just golden. Set aside.
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Sweet Potato Filling
- Reduce the oven temperature to 325°F.
- In a large bowl, whisk together 1 cup (250g) mashed roasted sweet potato, ¼ cup (50g) granulated sugar, 2 Tbsp (25g) light brown sugar, 2 large eggs, ⅓ cup (80ml) evaporated milk, and 1 tsp vanilla extract until smooth.
- Stir in ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, 1 Tbsp cornstarch (or 2 Tbsp gluten-free flour), and a pinch of salt.
- Pour the filling over the baked crust and spread evenly.
- Bake for 25–30 minutes, or until the center is set with just a slight jiggle.
- Let the bars cool completely in the pan before topping.
- Place in the refrigerator for at least an hour.
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Meringue Topping
- In a heatproof bowl set over simmering water (double broiler), whisk 3 large egg whites, ¾ cup (150g) granulated sugar, and ½ tsp cream of tartar constantly until the sugar dissolves and the mixture reaches 160°F..
- Transfer to a stand mixer fitted with a whisk attachment and beat on high until stiff, glossy peaks form, about 5–7 minutes.
- Mix in 1 tsp vanilla extract.
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Assemble
- Remove the chilled bars from the refrigerator and slice them into 9 even squares.
- Add the meringue to a piping bag and pipe evenly over the cooled sweet potato layer. You can choose to dump the meringue on top then create swoops for design but I noticed this made it significantly harder to slice after broiling.Â
- Torch with a kitchen torch until golden brown, or place under the broiler for 30–60 seconds, watching closely.
- Chill for at least 1 hour before slicing into clean bars.
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Total Time
Prep Time: 30 minutes
Bake Time: 45–50 minutes
Cool Time: 1 hour
Total Time: 2 hours 20 minutes
Servings: 12–16 bars
Estimated Calories Per Serving: 280–320 kcal
