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 . GF option | VeganRicha.com

4.87 from 15 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 Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: American, Vegan

Servings:

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

US Customary - Metric

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

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

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