Sweet Potato Pie Bars with Cinnamony Crust
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4.9
45 reviews
Excellent
Sweet Potato Pie Bars with Cinnamony Crust
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Vegan Sweet Potato Pie Bars. Spiced Sweet Potato Pie layered over cinnamony snickerdoodle crust. Make this into a pie for decadent holiday dessert. Gluten-free option. Makes 1 9 by 5 inch loaf pan
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Ingredients
Snickerdoodle Crust:
- 1/2 cup almond flour
- 1/2 cup flour , I use unbleached white. Use oat flour or gluten-free blend to make gluten-free
- 1/4 tsp salt
- 1/3 tsp cinnamon
- 3.5 tbsp coconut sugar or use any fine grain sugar of choice
- 2.5 to 3 tbsp oil , organic safflower or other neutral
Sweet potato layer:
- 1 1/4 cup sweet potato puree , or use pure pumpkin puree
- 1/4 cup maple syrup
- 5 tsp starch , cornstarch or arrowroot starch
- 1 tsp pumpkin pie spice , or use 1/2 tsp cinnamon, 1/4 tsp ground ginger, 1/4 tsp nutmeg, a pinch of cloves
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 1 tbsp oil , organic safflower or other neutral
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Instructions
- Preheat the oven to 350 degrees F. Line a loaf pan with parchment such that the parchment strip is hanging over the edge (see pics). Make the Crust: Add all the ingredients except oil in a bowl and mix well. Add 2 tbsp of oil and mix in with a spoon or your hand. Add more oil a tsp at a time to mix in until the crust starts to stick to make fat crumbs.
- Transfer mixture to the loaf pan (a stoneware or glass pan works better to keep the crust more shortbread like and reduce overbrowning). Press it down to form a well packed and even crust. Bake for 8 to 10 mins.
- Mix everything under the sweet potato layer until well combined. Pour over the baked crust. Bake for 35 to 45 minutes until the top is well set.
- Let it cool for 15 minutes, then gently remove from the pan. Chill for atleast an hour before slicing. Longer chilling time (a few hours) makes for a better set top and much more spiced and buttery flavor profile. Serve as is or with a dollop of vegan vanilla ice cream or whipped coconut cream and a dusting of pumpkin pie spice.
Notes
- Use pumpkin puree for pumpkin pie bars.
- Tip: Measure out a scant 1/4 cup oil in a 1/4 cup measure to use to make the crust and use the remaining in the sweet potato layer. Use the same 1/4 cup measure for maple syrup, less sticky mess
- To make Sweet Potato Pie: Double the recipe with double the crust and the filling. Use 3 tbsp starch in the filling and add 10 to 15 minutes to the bake time.
- Nutrition is for 1 of 8 bars.
Nutrition Information
Show Details
Calories
215kcal
(11%)
Carbohydrates
30g
(10%)
Protein
3g
(6%)
Fat
9g
(14%)
Sodium
136mg
(6%)
Potassium
238mg
(7%)
Fiber
2g
(8%)
Sugar
12g
(24%)
Vitamin A
8410IU
(168%)
Vitamin C
8.6mg
(10%)
Calcium
44mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Calories | 215kcal | 11% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Sodium | 136mg | 6% |
| Potassium | 238mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 8410IU | 168% |
| Vitamin C | 8.6mg | 10% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
45 reviews
Excellent
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