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Sweet Potato Pie Squares

Name: Sweet Potato Pie Squares
Prep time: 15 h
Cook time: 1 h 45 min
Total time: 2 h
Yield: 9 servings
Cuisine: American
Ingredients: 3 large sweet potatoes (about 16 ounces cooked); Â½ cup (1 stick) unsalted butter, melted; 1 Â¾ cups old-fashioned oats, divided; 1 cup pecan halves; â cup plus 2 tablespoons brown sugar, divided; 1 Â½ teaspoons cinnamon, divided; 1 teaspoon salt, divided; 1 cup evaporated skim milk; â cup maple syrup; 3 large eggs; 1 teaspoon vanilla extract; â teaspoon ground cloves; Whipped cream or vanilla ice cream, for serving (optional)

A Southern favorite gets a healthy makeover in these bite-sized Sweet Potato Pie Squares. Made with a creamy sweet potato filling sandwiched between layers of oat and pecan crumble, these autumn-inspired treats are impossible to resist.

Jessi Heggan

Print Recipe

Makes: 9 servings
Prep Time: 15 hours
Cook Time: 1 hour 45 minutes
Total Time: 2 hours
Recipe Created By: Jodie Shield
Featured In: North Carolina Field & Family

Ingredients

3 large sweet potatoes (about 16 ounces cooked)
½ cup (1 stick) unsalted butter, melted
1 ¾ cups old-fashioned oats, divided
1 cup pecan halves
⅓ cup plus 2 tablespoons brown sugar, divided
1 ½ teaspoons cinnamon, divided
1 teaspoon salt, divided
1 cup evaporated skim milk
⅓ cup maple syrup
3 large eggs
1 teaspoon vanilla extract
⅛ teaspoon ground cloves
Whipped cream or vanilla ice cream, for serving (optional)

Instructions

Preheat oven to 425 degrees. Wash the sweet potatoes and pat dry. Using a fork, poke holes all around each potato. Place potatoes on a baking sheet and roast for about 45 minutes, or until tender when pierced with a fork. Set aside to cool.
Decrease oven temperature to 350 degrees and grease an 8-by-8-inch square baking dish with nonstick cooking spray. Cut a strip of parchment paper to fit inside the dish with some hanging over the edge slightly. Line baking dish with parchment paper and set aside.
Place the melted butter in a medium mixing bowl and set aside.
In a food processor, pulse 1 ½ cups of oats until finely ground. Add the pecans, ⅓ cup brown sugar, ½ teaspoon cinnamon and ½ teaspoon salt. Pulse again until pecans are ground.
Pour the oat-pecan mixture and the remaining ¼ cup of oats into the bowl with the melted butter. Stir to combine.
Add 2 cups of the mixture to the prepared pan and press evenly across the bottom of the pan to form a crust. Reserve the rest for later use. Bake crust for 10 minutes, then set aside to cool.
Remove and discard skin from the roasted sweet potatoes. Place sweet potatoes in the bowl of a food processor and process until smooth. Add the evaporated milk, maple syrup, eggs, vanilla, cloves, remaining 2 tablespoons brown sugar, remaining 1 teaspoon cinnamon and remaining ½ teaspoon salt. Process again for about 2 minutes, or until the filling is completely smooth.
Pour filling over the crust and sprinkle the remaining oat crumble over the top. Bake for 40 minutes, or until the filling is mostly puffed up and set. Set aside to cool completely.
Cut into 9 squares and serve with whipped cream or vanilla ice cream, if desired.