These vegan sweet potato pie bars are the perfect easy Fall recipe. They’re made with fresh sweet potato, coconut milk and have a healthy gluten free shortbread crust.
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Pie is an absolute must for any Thanksgiving table. And as much as I love my gluten free pie crust and vegan pumpkin pie, sometimes I’m lazy and just don’t have it in me to make a whole entire pie.
That’s where these vegan sweet potato pie bars come in! They’re so easy to make and instantly satisfy your pumpkin pie cravings. They have a gluten free shortbread crust and creamy sweet potato pie filling.
I always top them off with coconut whipped cream, crushed pecans and a generous dusting of cinnamon. You can eat them pie style with a fork and plate, or just grab them with your hands and take a bite!
How to make this recipe
Make the crust: Preheat the oven to 350 degrees Fahrenheit.
In a medium mixing bowl, whisk together the almond flour, AP flour and salt. Add in the remaining ingredients and mix together until a dough forms. You want to measure the coconut oil when it’s melted, not solid, for best results.
Add the dough to an 8×8 baking ban lined with parchment paper that hangs over the edges (for easy removal). Press down evenly with a spatula. it will seem like there isn’t enough dough at first, but I promise it’ll work!
Bake for 10 minutes.
Make the filling: Add the peeled and cubed sweet potato to a steamer basket on the stove and steam for about 15 minutes or until fork tender.
Transfer to a blender with all remaining ingredients and blend until smooth. Taste and adjust flavors as desired, you may want more sugar or more pumpkin pie spice.
Add to the crust once it has baked and spread evenly. Bake for 30-35 minutes. The center should look mostly set when they’re done.
Let cool for at least 1 hour before slicing. The longer they cool, the easier they slice! Serve with coconut whipped cream and chopped pecans.
Do they keep?
Once prepared, these vegan sweet potato pie bars will keep in the fridge for about 3-5 days. There’s no need to warm them up, just eat them chilled with whipped cream on top!
How to tell when it’s done
With pumpkin/sweet potato pies it can be hard to tell when they’re done because the center sometimes still looks jiggly. When done, the edges of the bars might have some cracks on top, and the color should be fairly uniform throughout.
They might jiggle in the middle slightly, which is why it’s so important to let them cool for at least an hour or two before slicing so they really get a chance to set.
Variations & substitutions
These sweet potato pie bars on meant to be on the healthier side, which is why they don’t call for much sugar. You are welcome to add more sugar to taste for a little extra sweetness, or more pumpkin spice for a deeper flavor. If you want more sugar, I’d recommend adding more granulated sugar, not maple syrup, to ensure the liquid ratio isn’t off by too much.
I used light brown sugar to keep the color nice and orange, you can use coconut sugar instead but the color will be darker and a bit more brown.
As far as the crust goes, I do not recommend any flour or oil substitutions. The almond flour is key to keep the crust nice and moist. I use gluten free all purpose flour, but you re welcome to just use regular.
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Sweet Potato Pie Bars
Ingredients
Crust:
- 1 cup all purpose flour (I used gluten free)
- 1/2 cup + 2 tbsp blanched almond flour
- 1/3 cup + 1 tbsp melted coconut oil (refined, not virgin)
- 2 tbsp maple syrup
- 1/4 tsp salt
- 1-2 tbsp water (as needed)
Filling:
- 4 cups peeled and cubed sweet potato
- 1/2 cup full fat coconut milk from a can
- 1/4 cup maple syrup
- 1/4 cup granulated sugar of choice (I used light brown)
- 1 tsp vanilla
- 3 tbsp arrowroot starch
- 3 tsp pumpkin pie spice
- 1/4 tsp salt
Instructions
Make the crust:
- Preheat the oven to 350 degrees Fahrenheit.
- In a medium mixing bowl, whisk together the almond flour, AP flour and salt. Add in the remaining ingredients and mix together until a dough forms. You want to measure the coconut oil when it's melted, not solid, for best results.
- Add the dough to an 8×8 baking ban lined with parchment paper that hangs over the edges (for easy removal). Press down evenly with a spatula. it will seem like there isn't enough dough at first, but I promise it'll work!
- Bake for 10 minutes.
Make the filling:
- Add the peeled and cubed sweet potato to a steamer basket on the stove and steam for about 15 minutes or until fork tender.
- Transfer to a blender with all remaining ingredients and blend until smooth. Taste and adjust flavors as desired, you may want more sugar or more pumpkin pie spice.
- Pour over the crust once it has baked and spread evenly.
- Bake for 30-35 minutes. The center should look mostly set when they're done.
- Let cool for at least 1 hour before slicing. The longer they cool, the easier they slice! I like to put them in the fridge so they set well.
- Serve with coconut whipped cream and chopped pecans.
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