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Sweet Potato Pie Bars Recipe

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4.3 from 70 reviews

These Sweet Potato Pie Bars combine the warm flavors of sweet potato and pumpkin pie spice with a crumbly oat and coconut sugar crust. Perfectly spiced and naturally sweetened, these bars are a wholesome treat ideal for dessert or a cozy snack. They feature a vegan-friendly flax egg and coconut oil base, baked to golden perfection with a luscious sweet potato filling.

  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings

Ingredients

Crust and Topping

  • 2 cups flour
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup softened coconut oil
  • 3/4 cup coconut sugar
  • 2 teaspoon vanilla extract
  • 1/4 cup unsweetened almond milk
  • 1 flax egg (1 tablespoon flax meal mixed with 2 1/2 tablespoons water)
  • 2 cups old fashioned rolled oats

Sweet Potato Filling

  • 2 cups sweet potato puree
  • 1 tablespoon flour
  • 1 tablespoon corn starch
  • 1 1/2 teaspoons pumpkin pie spice

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees F. Line a 9×13 baking dish with parchment paper and set it aside, ensuring easy removal of the bars after baking.
  2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, ground cinnamon, baking soda, and salt to evenly distribute the leavening agents and spices for the crust and topping.
  3. Cream Wet Ingredients: In a large mixing bowl, cream together the softened coconut oil and coconut sugar until smooth and fluffy. Add the vanilla extract, almond milk, and prepared flax egg, then beat the mixture again until well combined.
  4. Combine Dry and Wet Mixtures: Gradually pour the dry flour mixture into the wet ingredients and mix until you achieve a crumbly dough that holds together when squeezed between your fingers. Fold in the rolled oats just until incorporated to avoid overmixing.
  5. Prepare Sweet Potato Filling: In a small bowl, combine the sweet potato puree, flour, corn starch, and pumpkin pie spice. Stir until all the ingredients are fully blended, creating a smooth and spiced filling.
  6. Assemble the Bars: Set aside one cup of the oat dough for topping. Press the remaining dough evenly into the bottom of the prepared baking pan to form the crust. Pour the sweet potato filling over the crust and smooth it into an even layer. Finally, sprinkle the reserved oat dough evenly over the top as a crumble topping.
  7. Bake: Bake the assembled bars in the preheated oven for 30-35 minutes or until the top is golden and the filling is set.
  8. Cool and Serve: Allow the bars to cool for at least one hour; overnight refrigeration is recommended for best texture and ease of slicing. Cut into squares and enjoy.

Notes

  • Ensure the flax egg is prepared 5-10 minutes ahead to thicken properly.
  • Use parchment paper for easy removal and clean-up.
  • For a nuttier flavor, lightly toast the oats before mixing.
  • Refrigerate bars overnight for firmer slices and enhanced flavor.
  • Sweet potato puree can be homemade by roasting and pureeing sweet potatoes or store-bought for convenience.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Find it online: https://allyumcooks.com/sweet-potato-pie-bars-recipe/