SWEET POTATO PIE BARS

Sweet Potato Pie…. about as sweet and southern as it gets, and not a soul is complaining about that. However, seeing that it was also the highest requested item for a TAF Thanksgiving “remake,” it seems yall wanted to have your cake and eat it too. Again, no complaints here. I feel ya.

I hope these bars earn a regular spot on your Thanksgiving dessert table, they sure have won a spot in my belly.

I n g r e d i e n t s : 

C r u s t : 

1 cup almond flour

1 cup pecan meal ( just ground pecans), measure after ground  

1 cup oat flour, measure after ground

3 tbsp coconut oil, melted

1.5 tbsp maple syrup

2 tbsp coconut sugar

1/2 tsp vanilla

1/2 tsp sea salt

 

F i l l i n g : 

(about) 2 cups sweet potato flesh/mash , (yielded from  2 large roasted sweet potatoes- see prep)   

1/4 cup maple syrup

5 tsp arrowroot powder or tapioca flour

1 tbsp coconut oil, melted

1 tsp vanilla extract

2 tsp pumpkin pie spice

1/2 tsp cinnamon

½ cup + 2 tbsp almond milk

1/4 tsp sea salt

TOPPING:

(optional) vegan whip cream or a dollop of my Coconut Cashew Icing ( I used the cream in this Oreo recipe here ) 

extra pecans! 

D i r e c t i o n s : 

Prep: ( I did this step day before)  Preheat oven to 400F. Wrap 2 large ( or 3 small) sweet potatoes in foil, piercing with a fork in 4-5 places. Roast on a baking sheet until insides are super tender and skin is peeling away from flesh. Allow to cool. Scrape out the insides and measure about 2 cups of the mash. You can save the skins for salads or snacking!

To make:

Line a 9X9 baking dish with parchment paper. Preheat oven to 350F.

Once you measure out your oat flour and pecan meal ( pecans ground in a food processor) add together to your food processor. Add in all other crust ingredients and process. You may have to scrape down the sides in between processing and continue processing until crust forms into one cohesive mixture. Mix should be slightly sticky and wet. If too sticky add more oat flour, if not sticky enough add a splash of warm water.  

Scoop out your crust mixture into dish. Lightly wet your hands with warm water and press your crust firmly into bottom of dish, working to ensure thickness is consistent throughout, pinching upwards a little on the sides to form a “crust.”

In same food processor add in all your filling ingredients. Process until smooth, creamy, and no clumps are left. You may need to scrape sides of processor once or twice. Taste and adjust your sweetness!

Pour the mixture over the crust,  ensuring an EVEN layer on top of crust. If you have too much mixture (due to sweet potato variances) you can save to freeze for smoothies, oatmeal, etc.

Smooth layer out with the back of a spoon. Add into oven and bake for about 28-35 minutes or until sweet potato layer is no longer “mushy” and sides begin to pull away from the pan.

IMP: ALLOW TO COOL COMPLETELY. Once cool refrigerate AT LEAST an hour before slicing and serving.

Once cool and refrigerated add your preferred toppings!

This is a great “make ahead” dessert for Thanksgiving!

 

 

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