Can I make Sweet Potato Bars with Cinnamon Whipped Cream ahead of time?

Yes! These make-ahead sweet potato bars are a lifesaver for holiday hosting. Bake the bars a day or two in advance, refrigerate them, and prepare the cinnamon whipped cream right before serving. This way, you’ll save time without sacrificing freshness.

Can I use canned sweet potatoes instead of fresh?

Absolutely. Freshly roasted sweet potatoes provide a richer flavor, but canned sweet potatoes work well if you’re short on time. Just drain them thoroughly and mash until smooth before mixing with sugar and spices. Either option delivers delicious sweet potato dessert bars with the same creamy texture.

How do I keep the bars soft and moist?

The key to moist sweet potato pie bars is using the right balance of eggs and cream. Heavy cream keeps the filling silky, while eggs help it set without drying out. Avoid overbaking—remove the bars once the center is just set. Covering leftovers tightly also prevents them from drying in the fridge.

Can I freeze sweet potato bars with whipped cream?

It’s best to freeze the bars without the topping. Bake and cool them fully, then wrap tightly in plastic wrap and freeze for up to two months. When you’re ready to serve, thaw overnight in the refrigerator and top with fresh cinnamon whipped cream. This method preserves both flavor and texture.

What other toppings can I try?

While cinnamon whipped cream is classic, you can switch it up for variety. Try pumpkin spice whipped cream, maple glaze, or a drizzle of caramel sauce. Some bakers even add toasted pecans on top. Each variation turns the best sweet potato bars recipe into something new and exciting.

How To Make Sweet Potato Bars with Cinnamon Whipped Cream

Description

These Sweet Potato Bars with Cinnamon Whipped Cream are the ultimate cozy fall dessert. With a creamy sweet potato filling, warm spices, and a fluffy cinnamon whipped topping, they’re easier than pie but just as festive. Perfect for Thanksgiving, Friendsgiving, or any holiday gathering, these make-ahead bars slice neatly, serve beautifully, and bring seasonal comfort to every bite.

Ingredients

Scale

2 medium sweet potatoes (roasted and mashed)
1 cup brown sugar
2 large eggs
½ cup heavy cream (or evaporated milk)
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
1 pinch of salt
1 ½ cups graham cracker crumbs (or shortbread cookie crumbs)
6 tbsp melted butter

For the Cinnamon Whipped Cream:

1 cup heavy cream, chilled
3 tbsp powdered sugar
1 tsp ground cinnamon

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Instructions

Roast sweet potatoes at 400°F (200°C) until tender, about 45 minutes. Peel and mash until smooth.
In a bowl, combine mashed sweet potatoes, brown sugar, eggs, cream, vanilla, and spices. Mix until creamy.
For the crust, mix graham cracker crumbs with melted butter and press into a greased 9×9-inch pan.
Pour sweet potato mixture over the crust and spread evenly.
Bake at 350°F (175°C) for 35–40 minutes, or until the center is just set. Cool completely.
In a chilled bowl, whip heavy cream until soft peaks form. Add powdered sugar and cinnamon. Beat until firm peaks form.
Spread or pipe cinnamon whipped cream over cooled bars. Slice into squares and serve.

Notes

To save time, substitute roasted sweet potatoes with canned sweet potatoes (drained and mashed).
For gluten-free, use a gluten-free flour blend or gluten-free cookies in the crust.
For dairy-free, substitute coconut cream for heavy cream.
Bars can be made 1–2 days ahead; add whipped cream topping just before serving.
Store leftovers in the refrigerator for up to 4 days. Freeze bars (without topping) for up to 2 months.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: ~250 kcal
Sugar: 18 g
Sodium: 120 mg
Fat: 12 g
Saturated Fat: 7 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 55 mg