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+ servings
5 from 1 vote

Sweet Potato Pie Bars

by: claire cary

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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Prep: 20 minutes
Cook: 35 minutes
Total: 45 minutes
16

Ingredients

Crust:

  • 1 cup all purpose flour I used gluten free
  • ½ cup + 2 tbsp blanched almond flour
  • cup + 1 tbsp melted coconut oil refined, not virgin
  • 2 tbsp maple syrup
  • ¼ tsp salt
  • 1-2 tbsp water as needed

Filling:

  • 4 cups peeled and cubed sweet potato
  • ½ cup full fat coconut milk from a can
  • ¼ cup maple syrup
  • ¼ cup granulated sugar of choice I used light brown
  • 1 tsp vanilla
  • 3 tbsp arrowroot starch
  • 3 tsp pumpkin pie spice
  • ¼ 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 8x8 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.

Notes

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 are welcome to just use regular.
If you don't have a steamer basket, just add the sweet potato to a pot of water and boil until fork tender, then drain.
Serving: 1bar / Calories: 203kcal / Carbohydrates: 21g / Protein: 3g / Fat: 12g / Fiber: 2g / Sugar: 9g

Did you make this?

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