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
Servings: 8
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
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
Calories: 215kcal | Carbohydrates: 30g | Protein: 3g | Fat: 9g | Sodium: 136mg | Potassium: 238mg | Fiber: 2g | Sugar: 12g | Vitamin A: 8410IU | Vitamin C: 8.6mg | Calcium: 44mg | Iron: 1mg