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Sweet Potato Pie Bars with Cinnamony Crust
4.9 from 45 votes

Sweet Potato Pie Bars with Cinnamony Crust

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

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 8
Calories: 215 kcal
Course: Dessert
Cuisine: American, Vegan

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 neutral cooking oil organic safflower or other neutral, generic cooking oil
Sweet potato layer:
  • 1 1/4 cup sweet potato or use pure pumpkin puree, 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 neutral cooking oil organic safflower or other neutral, generic cooking oil

Instructions

    Cup of Yum
  1. 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. 
  2. 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.
  3. 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. 
  4. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 215

% 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.