Description
Indulge in the delightful flavors of Sweet Potato Pie Bars—an irresistible twist on a classic dessert. These bars are not only scrumptious but also made with wholesome, healthy ingredients, making them a guilt-free treat for any occasion. With a creamy sweet potato filling nestled in a crunchy pecan-oat crust, they are perfectly spiced and naturally sweetened with maple syrup. Whether you’re hosting a gathering or enjoying a cozy night in, these gluten-free and vegan bars will satisfy your sweet cravings without compromising on health. Serve them plain or elevate them with a dollop of coconut whipped cream and fresh fruit for an extra special touch.
Ingredients
Scale
- 2 tablespoons ground flax + 5 tablespoons filtered water
- 1 cup (105 g) pecans
- 1 cup (92 g) rolled oats, gluten-free if necessary
- 1/2 teaspoon salt
- 4 cups (580 g) sweet potato, peeled & diced (about 2 medium)
- 1/2 cup (120 mL) unsweetened non-dairy milk
- 1/2 cup (120 mL) grade A maple syrup
- 3 tablespoons arrowroot powder
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan.
- Mix ground flaxseed and filtered water in a small bowl and let sit for 5 minutes.
- Steam peeled and diced sweet potatoes for about 15 minutes until fork-tender.
- In a food processor, blend pecans, oats, and salt until fine. Add the flax mixture and pulse until combined. Press this dough into the prepared pan.
- Blend steamed sweet potatoes with non-dairy milk, maple syrup, arrowroot powder, pumpkin pie spice, vanilla extract, and salt until smooth. Spread over the crust.
- Bake for 30 to 35 minutes, then cool for at least 30 minutes before slicing.
Nutrition
- Serving Size: 1 serving
- Calories: 135
- Sugar: 8g
- Sodium: 40mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg