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    Home » dessert

    Vegan Sweet Potato Pie Bars

    Published: Oct 11, 2017 · Modified: Jan 9, 2019 by Richa 54 Comments

    Jump to Recipe   Print Recipe

    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

    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

    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?

    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

    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

    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.

    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


    Press using your hands until the mixtures sticks. Even it out. Bake for 8 minutes. 

    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

    Meanwhile, mix the sweet potato mixture until well combined. Take the crust out of the oven and spread the sweet potato mixture. 

    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

    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! 

    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

    Video:

    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
    Print Recipe
    4.86 from 14 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 mins
    Cook Time40 mins
    Total Time50 mins
    Course: Dessert
    Cuisine: American, Vegan
    Servings: 8
    Calories: 215kcal

    Ingredients

    Snickerdoodle Crust:

    • 1/2 cup (56 g) almond flour
    • 1/2 cup (62.5 g) flour , I use unbleached white. Use oat flour or gluten-free blend to make gluten-free
    • 1/4 tsp (0.25 tsp) salt
    • 1/3 tsp (0.33 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 (12.35 oz) sweet potato puree , or use pure pumpkin puree
    • 1/4 cup (2.84 oz) maple syrup
    • 5 tsp (2 tbsp) 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 (0.5 tsp) vanilla extract
    • 1/8 tsp (0.13 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

    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

    Nutrition Facts
    Sweet Potato Pie Bars with Cinnamony Crust
    Amount Per Serving
    Calories 215 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Sodium 136mg6%
    Potassium 238mg7%
    Carbohydrates 30g10%
    Fiber 2g8%
    Sugar 12g13%
    Protein 3g6%
    Vitamin A 8410IU168%
    Vitamin C 8.6mg10%
    Calcium 44mg4%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
     

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    Comments

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    1. Cathy

      July 05, 2022 at 10:16 am

      5 stars
      These bars are outstanding! I made this recipe because I had a sweet potato that was on its way out. I’m not really a fan of sweet potato pie so I didn’t expect to really love these bars… but love them I did! The crust is so yummy. The thickness of it is perfect. It makes for a much better ratio of crust to filling than you get with pie. A+++

      Reply
      • Vegan Richa Support

        July 09, 2022 at 12:14 pm

        new sweet potato fan!

        Reply
    2. Lisa

      November 23, 2021 at 8:14 pm

      Your site is my go-to! Do you have a (ideally non-sugar as my hub is diabetic) sub for the maple syrup? Can I use non-dairy milk or yoghurt?

      Thanks so much!

      Reply
      • Richa

        November 24, 2021 at 5:42 am

        Yes omit it and use only half the amount of non dairy yogurt

        Reply
    3. Thin Nacreous

      August 20, 2021 at 6:54 pm

      Almond flour doesn’t agree with me. Can I replace it with, say, oat flour?

      Reply
      • Vegan Richa Support

        August 24, 2021 at 6:38 pm

        sure yes, but it absorbs moisture more than almond so you’ll have to use a little more oil to form the crust.

        Reply
        • Thin Nacreous

          September 21, 2021 at 7:54 am

          Thanks a lot 🙂

          Reply
    4. suzi

      June 01, 2021 at 12:40 pm

      does this do ok sitting out for a bit or does it depend on refrigeration to hold up?

      Reply
    5. Tanya Brauer

      April 15, 2021 at 7:58 am

      5 stars
      So delicious! The whole family loved it!

      Reply
      • Vegan Richa Support

        April 17, 2021 at 2:02 pm

        Yay!

        Reply
    6. Michelle

      March 03, 2021 at 2:37 pm

      5 stars
      A delicious great flavor a keeper

      Reply
    7. Caroline

      August 08, 2020 at 5:39 pm

      5 stars
      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

      Reply
      • Vegan Richa Support

        August 10, 2020 at 4:24 pm

        Your addition sounds extra creamy and delicious! Thanks for stopping by!

        Reply
    8. Brianna

      June 04, 2020 at 10:01 am

      I was wondering if I could substitute the almond flour for coconut flour?

      Reply
      • Vegan Richa Support

        June 04, 2020 at 5:30 pm

        yes, but it absorbs moisture more than almond so you’ll have to use a little more oil to form the crust.

        Reply
    9. Rose Kenny

      December 22, 2019 at 6:32 pm

      5 stars
      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.

      Reply
      • Richa

        December 22, 2019 at 6:46 pm

        awesome!

        Reply
    10. nic

      October 27, 2019 at 2:35 pm

      4 stars
      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?

      Reply
      • Richa

        October 27, 2019 at 9:39 pm

        they should set on chilling. if not, next time use more starch.

        Reply
        • nic

          October 28, 2019 at 9:52 am

          they kind of set – not solid but not runny kinda soft – next time i wont puree quite so much !!!! the base is lovely !

          Reply
    11. Anne-Marie

      September 16, 2019 at 10:46 am

      5 stars
      Sooooo good!!!! As soon as they were chilled they were eaten!!! Tastes great with non dairy yoghurt.

      Reply
      • Richa

        September 16, 2019 at 11:12 am

        awesome!

        Reply
    12. Ana

      September 05, 2019 at 3:41 pm

      4 stars
      I loved the taste, but my crust fell apart in crumbs when I cut it. Do you have any idea what I did wrong?

      Reply
      • Richa

        September 05, 2019 at 7:45 pm

        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.

        Reply
    13. Adriana Gramajo

      June 28, 2019 at 5:05 am

      5 stars
      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 !

      Reply
      • Richa

        June 28, 2019 at 10:16 am

        yay!

        Reply
    14. Joy

      November 15, 2018 at 3:54 pm

      5 stars
      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.

      Reply
      • Richa

        November 16, 2018 at 4:27 am

        the written amount fits a loaf pan well. you dont need to use one 🙂
        yes double for a pie panor brownie pan

        Reply
    15. San

      November 12, 2018 at 8:36 am

      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

      Reply
      • Richa

        November 12, 2018 at 9:20 am

        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.

        Reply
        • Christine Gloeckner

          November 18, 2018 at 12:26 pm

          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

          Reply
          • Richa

            November 18, 2018 at 3:00 pm

            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

            Reply
    16. Amy

      July 01, 2018 at 10:32 pm

      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)?

      Reply
      • Richa

        July 02, 2018 at 10:44 am

        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.

        Reply
    17. Manpreet

      March 05, 2018 at 5:50 pm

      Hi Richa, this recipe looks amazing! I was thinking of substituting whole wheat flour or the white flour. Is that something that you have tried? What are your thoughts?

      Reply
      • Richa

        March 05, 2018 at 6:38 pm

        yes it should work just fine

        Reply
    18. bron

      December 30, 2017 at 12:17 pm

      wot is your recommended gluten free blend to sub out standard flour? thk u

      Reply
      • Richa

        January 01, 2018 at 10:34 am

        I usually use a mix of almond flour oat flour and starch. Equal quantities.

        Reply
    19. Dara Perales

      November 19, 2017 at 10:23 am

      Hi
      Have you made these the night before serving them? And if so, what was the best way to store them so they didn’t sweat? Thank you in advance.

      Reply
      • Richa

        November 19, 2017 at 11:59 am

        Yes i usually make these ahead since they need the chill time for a great texture and flavor. Let the bars cool completely and refrigerate them uncovered for an hour or so and then cover them. This allows the residual moisture or condensation to evaporate.

        Reply
    20. Michelle Frasier

      November 08, 2017 at 5:38 pm

      5 stars
      The recipe was so good that I made it twice in one day.

      Reply
      • Richa

        November 08, 2017 at 5:41 pm

        yay!

        Reply
    21. Jenny

      October 25, 2017 at 2:35 pm

      5 stars
      Made these with my children, though the recipe is so easy they (9 &5) could have done it alone. We used pumpkin and they turned out amazing. Love that the sugar is low. Was delicious for breakfast. We will definitely be putting these into regular rotation.

      Reply
      • Richa

        October 25, 2017 at 2:38 pm

        yay! so fun! so these are super kid-friendly. Can make the bars and they also love them!

        Reply
    22. Lisa

      October 25, 2017 at 8:33 am

      Hi! I love your website and have tried several recipes.

      Since I am from Germany and sweet potato puree isn`t really a thing here, can I make it myself? Do you have a good recipe so I don’t have to buy it canned?

      Thanks a lot and greetings from Berlin,

      Lisa

      Reply
      • Richa

        October 25, 2017 at 10:22 am

        You can bake, boil or steam teh sweet potatoes until tender.r I like to boil them about 10 minutes (depends on the size of the chopped pieces). Mash them really well. Once mashed, you want to add some non dairy milk (1 to 3 tbsp per cup) into the mash to make the consistency more like a puree or a loose smooth mash, then use it.

        Reply
    23. Cassie Autumn Tran

      October 24, 2017 at 9:34 am

      Way to sneak in some Vitamin A! Anyways, I love that sweet potato can be used for almost anything nowadays. I’m pretty obsessed with sweet potatoes! These bars look so decadent that I would have never guessed that sweet potato was included in the recipe!

      Reply
    24. SUE

      October 16, 2017 at 8:21 am

      Richa, I don’t usually comment before I make your recipes, but these look too good to wait on. Looking forward to making these; I’m sure my family will love them!! Thanks for the recipe.

      Reply
    25. Melanie

      October 12, 2017 at 9:36 am

      5 stars
      This looks so amazing! What can I use instead of almond flour? We have severe tree nut and peanut allergies.

      Reply
      • Richa

        October 12, 2017 at 6:57 pm

        sun flower seed flour? or use more flour and a bit more oil. it would be like a pie crust

        Reply
    26. STACIE

      October 11, 2017 at 3:55 pm

      Can applesauce or something else be used as a substitute for oil?

      Reply
      • Richa

        October 11, 2017 at 6:07 pm

        You can use this almond crust without the oil https://www.veganricha.com/2014/11/vegan-chocolate-pumpkin-pie-with-almond-crust-gluten-free.html and omit the oil from the pie layer.

        Reply
        • Sam

          October 11, 2017 at 7:25 pm

          Same question for the crust. Can 2-3 tbsp nut butter (without added oil etc.) be a substitute too? I think the chocolate pie crust could be to dry for this, because it’s thicker.

          Reply
          • Richa

            October 11, 2017 at 9:34 pm

            Yes nut butter should work. You might need a bit more. The crust will puff up a bit with the nut butter but overall should be fine.

            Reply

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