Sweet Potato Pie Bars

Vegan and gluten-free sweet potato pie bars with an almond flour crust, naturally sweetened with dates. The perfect portioned holiday bite!

While brainstorming pie flavors, I happened upon a recipe for sweet potato pie. 

“Now that’s something I haven’t tried yet,” I thought. 

Being a self-proclaimed sweet potato addict, I knew I had to make it happen before Thanksgiving to share with you. 

As sweet potatoes are gloriously sweet all by themselves, I knew it would be easy to whip them into seasonal pie!

M’s brain tells him that everything orange is pumpkin, so he has referred to this recipe multiple times as “pumpkin pie”.

To which I corrected him with an exaggerated sigh and huffed, “it’s *sweet potato*!” in response. 

While it’s understandable that you confuse the two (they’re both orange and delicious) I like to think these sweet potato pie bars are something special. 

These vegan and gluten-free Sweet Potato Pie Bars are made with an almond flour crust and a fluffy sweet potato interior. 

Served them in squares with a dollop of coconut whip for the perfect portioned holiday dessert! 

Why Make Pie Bars? 

If you’ve browsed the recipes on my website, you know that most of them are made with minimal ingredients and effort. 

And, while I love a good pie, they can take, well, effort. 

I love making pie bars instead because it’s the same pie flavor with less fuss around the whole crust part. 

And these squares are so much easier for serving and entertaining, don’t you think? 

You’ve been warned; you might never eat your pie in triangles again. 

What You Need to Make Almond Flour Crust

Here’s what you need for the grain-free crust:

• Bob’s Red Mill Super Fine Almond Flour
• coconut oil
• Medjool dates

That’s it!

Having Bob’s Red Mill Super Fine Almond Flour on hand makes this pie crust *so* easy to make in the blender! 

I tested several pie crust variations and an almond flour-based crust was my favorite. 

It gives the crust a graham-cracker-y nutty flavor and tender flaky consistency. 

It’s the best! 

How to Make Almond Flour Crust

Preheat the oven to 350°F and line an 8×8 inch pan with parchment paper and set aside.

Add the almond flour, coconut oil, and dates to a food processor or high speed blender and pulse until it’s well combined and sticky. 

Press the mixture evenly into the bottom of the parchment lined pan.

Transfer the pan to the oven and pre-bake the crust for 8-10 minutes while you prepare the pecan pie filling. 

What You Need to Sweet Potato Pie Filling

Here’s what you need to make the filling:

• sweet potatoes
• cornstarch
• full fat coconut milk
• unrefined coconut sugar 
• maple syrup
• pumpkin pie spice

That’s it!

How to Make Sweet Potato Pie Filling

Rinse out the blender and add in the mashed sweet potato, cornstarch, coconut milk, coconut sugar, maple syrup, and pumpkin pie spice.

Blend everything on high, scraping down sides as needed, until the mixture is super creamy and smooth.

Taste the filling and adjust the flavor as needed, adding more pumpkin pie spice for depth of flavor or coconut sugar or maple syrup for sweetness.

Once the crust is pre-baked, pour the filling into the slightly cooled crust and smooth into an even layer with the bake of a spoon. 

Place the pan back in the oven and bake for 35-40 minutes, until the sweet potato pie filling starts to crack on top.

Remove the pan from the oven and let it cool completely before slicing into squares for serving. 

How to Serve Sweet Potato Pie Bars

I love my Sweet Potato Pie Bars served with a dollop of coconut whip and, cinnamon, and a sprinkle of crushed pecans. 

You can serve the pie chilled straight from the refrigerator or warmed up in the microwave with a scoop of vanilla ice cream. 

This recipe is perfect to make the day before entertaining for an easy autumn dessert for the holiday season. 

If you’re serving these pies later, wait to add the coconut whip and pecans until you’re serving. 

Store the Sweet Potato Pie Bars covered in the refrigerator for up to one week and freeze them for long term storage.

Enjoy! 

More Vegan Pie Recipes

• Butternut Squash Pie with Almond Flour Crust

• Vegan Dark Chocolate Pecan Pie

• Vegan Chocolate Pie

• Pumpkin Pie with Coconola Crust

• Pecan Pie Bars

• Pumpkin Pie Cheesecake Bars

I Want to Hear From You

If you make this Sweet Potato Pie Bars recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

Print

This post is brought to you by Bob’s Red Mill, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!