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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 Jump to Recipe
These sweet potato pie bars are easy and great for fall and holidays. They are a great snack or dessert. The crust is a simple cinnamony flour and sugar mix pressed together and prebaked. The crust reminds me of snickerdoodle cookies and works amazingly. The crust is topped with well spiced sweet potato puree. Maple syrup and coconut sugar make up the sweeteners.
These delicious vegan sweet potato pie bars can be served as is or with whipped coconut cream or ice cream. This recipe makes just the right amount to treat before the main event. Double it up and bake into a pie! These can be easily made with pumpkin or other squash puree. Do you like sweet potato or pumpkin in your pies and pie bars?
More holiday treats and desserts
- Pumpkin Pecan Crumb Cake.
- One bowl Pumpkin Bread
- Pumpkin Cinnamon rolls
- Gluten-free Pumpkin cinnamon Rolls with pumpkin caramel. GF Yeast free
- 1 bowl pumpkin cream cheese muffins
- Sweet Potato Blondies. GF
Just a few ingredients in these decadent pie bars. You can use the same 1 Bowl. Mix up the crust and transfer to the pan, then use the same bowl to mix the sweet potato layer!
Make the cinnamon crust mix. Line a pan and drop the mixture into the pan.
Press using your hands until the mixtures sticks. Even it out. Bake for 8 minutes.
Meanwhile, mix the sweet potato mixture until well combined. Take the crust out of the oven and spread the sweet potato mixture.
Bake until set. Cool for 15 minutes, then remove from the pan. Chill for at least an hour, then slice. Serve as is or with whipped coconut cream and a sprinkle of pumpkin pie spice.
If you try this recipe, so let me know by leaving a comment & rating the recipe! Tag me on Instagram #veganricha!
Video:
Sweet Potato Pie Bars with Cinnamony Crust
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
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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loved the recipe- needed to modify slightly. Used all oat flour, honey instead of maple syrup. And coconut oil. It came together great- loved every bite! Used whipped almond cream- Delicious
Your addition sounds extra creamy and delicious! Thanks for stopping by!
I was wondering if I could substitute the almond flour for coconut flour?
yes, but it absorbs moisture more than almond so you’ll have to use a little more oil to form the crust.
I had a left over roasted sweet potato, and I was considering making sweet potato brownies until I found this recipe. These are delicious, and I highly recommend! Hubby approves too. I will definitely make these again.
awesome!
ive just made these gluten free – but didnt watch video before making – now i have watched it my puree is much more saucy then yours ie more like a thick batter -i am leaving in fridge overnight in the hope it will set!!! i used fresh pumpkin puree from my pumpkin maybe thats the issue?
they should set on chilling. if not, next time use more starch.
they kind of set – not solid but not runny kinda soft – next time i wont puree quite so much !!!! the base is lovely !
Sooooo good!!!! As soon as they were chilled they were eaten!!! Tastes great with non dairy yoghurt.
awesome!
I loved the taste, but my crust fell apart in crumbs when I cut it. Do you have any idea what I did wrong?
The sugar or almond flour might have been too mealy, as in larger texture. Let the bars sit overnight. The moisture from the sweet potato should soften the crust a bit and bind it better. For the next time, pulse the almond flour and sugar in a blender to make a finer meal and then use.
I made the slices this afternoon, they’re sooo yummy and healthy! My girl tried some and she loved them. We avoid processed food at home so I love your recipes !
yay!
My friend made these and they were the bomb!!
A question though, is there a reason for using a loaf pan? Can I double the recipe and use a wider pan but not as high on sides? Wanting more at one time.
the written amount fits a loaf pan well. you dont need to use one 🙂
yes double for a pie panor brownie pan
Your advertising won’t allow me to scroll down to get to the pie recipe! It fights with (and wins!) my laptop mousepad. Every time I move & finally get there, it goes back up to the top of your pages. I think you should tell your website manager to have the advertisers let up. VERY OBNOXIOIUS
oh no. ill ask the ad service to investigate. Can you tell me which ope system(windows, mac) and browser(chrome, safari etc)are you using?
this will help locate the ad location and switch it off.
I”m having a similar issue. Every time I walk away to add another ingredient, when I come back I have to scroll back down to the list of ingredients. I’m using windows 10 and google chrome. And as I was typing this comment it brought me back to the top!! lol
hmm i think that ad was disabled, i’ll check.Thanks for letting meknow. You can use ad blocker on chrome. install that and it should stop showing any ads at all for all sites
How can I turn this into a pie? How would I change the measurements for the ingredients for the crust and sweet potato layer (filling)?
Double everything for the crust. For the filling use 2 1/4 cup sweet potato puree, 3 tbsp cornstarch, 1/3 cup maple syrup, 2 tbsp sugar. You can add a 1/4 cup non dairy cream for creamier pie.