Our friend Dorie Greenspan was kind enough to share her recipe for Sweet Potato Pie Bars with us. They’re just one of several Thanksgiving-inspired bar cookies featured in her new book Dorie’s Cookies. We were lucky to chat with Dorie as part of our Real Simple Thanksgiving podcast series. She offered some great tips and tricks for getting dessert on the table without starting a fire.
Playing Around: Sweet Potato and Marshmallow Pie Bars If you’d like to cover the top of the bars with toasted marshmallows (and I can’t imagine why you wouldn’t), count on about 30 full-size marshmallows or 2½ cups minis. You may even want to make your own. Just before serving, preheat the broiler. (It’s really best to serve the bars when the marshmallows are still warm, but you can toast them up to 1 hour ahead.) Put the bars, still in their baking pan, on a baking sheet. If you’re using full-size marshmallows, cut them in half or on the diagonal (they’re very pretty cut diagonally) and arrange them cut side down on the sweet potato custard.
If you’re using minis, cover the entire surface of the pie bars with them. Broil for 1 to 3 minutes, until the tops of the marshmallows are golden.
Storing Like sweet potato pie, these bars are best enjoyed the day they’re made. You can make them up to 8 hours ahead, keep them at room temperature and cut them when you’re ready to serve them. Or you can make them up to 1 day ahead and store them, covered, in the refrigerator. Chilled, the topping becomes more like a velvet pudding. It’s a little different from classic pie, but it’s great.