Sweet Potato Pie Bars

These Sweet Potato Pie Bars are the ultimate cozy-season dessert: rich, smooth, and spiced just right. Baked on a wholesome pecan-oat crust and topped with a creamy, naturally sweetened sweet potato filling, they strike the perfect balance of indulgence and nutrition. Whether you’re looking for a healthier holiday treat or just love anything made with sweet potatoes, these bars are guaranteed to hit the spot.

Why You’ll Love This Recipe

• Vegan, gluten-free, oil-free, and refined sugar-free
• Only 9 simple, whole-food ingredients
• Easier than pie—no rolling or complicated shaping
• A dessert that doubles as a nutrient-rich snack
• Each bite is warmly spiced and irresistibly creamy

Ingredients

For the Crust:

• 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

Filling:

• 4 cups (580 g) sweet potato, peeled & diced (about 2 medium)
• 1/2 cup (120 mL) unsweetened non-dairy milk (I used Soy)
• 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

Directions

Preheat & Prep

• Preheat your oven to 350°F (175°C).
• Grease or line a 9×9-inch baking pan with parchment paper.
• In a small bowl, mix the ground flax and filtered water together. Let sit for 5 minutes to thicken. This is your flax “egg.”

Steam the Sweet Potatoes

• Place peeled and diced sweet potatoes into a steamer basket or a pot with a colander and 3 inches of water.
• Cover and steam for 15 minutes, or until the sweet potatoes are completely fork-tender. Set aside.

Make the Crust

• In a food processor fitted with an S-blade, combine pecans, oats, and salt. Pulse until a fine crumb forms.
• Add the thickened flax egg and pulse again until a sticky dough forms.
• Press the dough evenly into the bottom of your prepared baking dish. Use a spatula to pack it down firmly and ensure an even layer.
• Rinse out the food processor quickly and return it to the base.

Prepare the Filling

• To the clean food processor, add the steamed sweet potato, non-dairy milk, maple syrup, arrowroot powder, pumpkin pie spice, vanilla, and a pinch of salt.
• Process for at least 60 seconds, or until the filling is smooth and thick.
• Pour the filling over the crust and smooth the top with a spatula.

Bake

• Place the pan on the middle rack and bake for 30 to 35 minutes, until the filling is set and slightly firm to the touch.
• Let cool for at least 30 minutes before slicing.
• Optionally, top each square with a dollop of coconut whipped cream and a pecan before serving.

Pro Tips and Variations

• Nut-Free Option: Swap pecans with pumpkin seeds or sunflower seeds.
• No Arrowroot? Sorry—arrowroot is essential. Substitutes like cornstarch won’t give the same results.
• No Pumpkin Pie Spice? Use 1.5 tsp cinnamon, ½ tsp ginger, ½ tsp cloves, and ½ tsp nutmeg.

Serving Suggestions

• Serve with a swirl of coconut whipped cream and a whole toasted pecan on top.
• Perfect on its own with tea or coffee.
• Cut into smaller squares for a finger-food dessert at gatherings.

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 1 week.
• For best texture, serve chilled or bring to room temperature. Avoid microwaving to preserve the creamy filling.

FAQs

Can I use canned sweet potato or pumpkin puree?
Not recommended—canned versions are typically too runny and will affect the texture.

Do these freeze well?
You can freeze the bars, but the texture may change slightly. Wrap tightly and thaw in the fridge overnight.

Is the crust supposed to be crunchy?
No—it’s firm but slightly chewy and soft, balancing the creamy top layer.

Conclusion

Sweet Potato Pie Bars are the cozy, wholesome dessert your fall table needs. With their buttery oat-pecan crust and lusciously spiced sweet potato filling, they deliver the nostalgia of pie without the fuss. Perfect for gatherings, gifting, or a solo tea-time treat.

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