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These Sweet Potato Pie Bars are Gluten-Free, Vegan, and made with only 9 healthy ingredients! Perfectly spiced, Refined Sugar-Free, and Oil-Free.
I love sweet potatoes. At one point in college, I was eating SO many that my hands and feet turned orange – oops? Thankfully, these Sweet Potato Pie Bars won’t make you look like an oompah loompah…
They will, however, make you do a little happy dance because they taste so dang good. With a buttery pecan crust and creamy, naturally-sweetened filling, they’re the perfect wholesome autumn treat. Step aside, pumpkin pie!
INGREDIENTS + INSPIRATION
Not only does this recipe taste delicious, but it’s good FOR you as well! These sweet potato bars are made from only 9 plant-based ingredients and is also gluten, oil, and refined sugar-free.
This recipe is made from simple and wholesome ingredients – the crust is made from rolled oats, pecans, and a flax “egg” to bind everything together. The sweet potato “filling” is simply made from steamed sweet potatoes, maple syrup, and arrowroot powder! I also like to add in some pumpkin pie spice for extra autumnal flair.
HOW TO MAKE VEGAN SWEET POTATO PIE BARS
This recipe comes together with only a few simple steps:
- 1. Steam your sweet potatoes and set a 9×9″ baking pan off to the side
- 2. Pulse the crust together in a food processor, then press into the pan.
- 3. Blend the sweet potato filling, then spread it on top
- 4. Bake until set, then enjoy!
It’s as easy as pie! Or in this case…bars (Sorry, I couldn’t help myself). But that being said, I do think I prefer bars to pie. They’re easier to slice, hold their shape well, and are easy to pick up, making them a perfect party food. Plus who could say no to these cute little squares?
You can top your Sweet Potato Pie Bars with a dollop of coconut whip cream and a pecan for some extra ~fancy feels~, but they are honestly just as delicious on their own, too. However you serve them, they’re a perfect holiday (or any time of year) treat that everyone can enjoy.
COOKING TIPS + FAQ
- Can I make these without nuts? Sure! You can substitute the pecans in this recipe for either pumpkin seeds (recommended) or sunflower seeds.
- What about canned sweet potatoes? I used fresh sweet potatoes for this recipe and steamed them. I have not tested this recipe using a canned sweet potato puree and cannot guarantee the same results, as it will be runnier. Same goes with pumpkin puree – it’s not as thick, so I’m not sure how it would turn out.
- Thickeners: Please do not replace the Arrowroot Powder in this recipe; it acts differently than cornstarch and the final result will not be the same.
If you’re looking for more autumn-inspired dessert recipes, you’ll also love this Vegan Pecan Pie, this Wholesome Vegan Apple Cake, and this Fluffy Pumpkin Bread!
Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂
PrintSweet Potato Pie Bars
These Sweet Potato Pie Bars are Gluten-Free, Vegan, and made with only 9 healthy ingredients! Perfectly spiced, Refined Sugar-Free, and Oil-Free.
- Prep Time: 10 Minutes
- Cook Time: 45 Minutes
- Total Time: 55 minutes
- Yield: 9-12 Bars 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
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
For the 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
Instructions
- Prep: Preheat the oven to 350F and grease or line a 9×9″ baking pan. Mix the flax and water together in a small bowl and set aside for 5 minutes, to let thicken.
- Steam: Add the diced sweet potatoes to a vegetable steamer or a pot + colander combination with 3″ of water. Cover and steam for 15 minutes, or until fork tender.
- Crust: In the meantime, prepare the base layer for the bars. Add the pecans, oats, and salt to a food processor with an S-blade attached. Process until a fine crumble forms. Add the flax egg to the mixture and pulse until well-combined. A sticky “dough” should form. Press the dough into the baking dish; I like to use a spatula to make sure it is really packed down and even. Quickly rinse out the food processor, then return it to its base.
- Filling: Add the steamed sweet potato to the container with the milk, maple syrup, arrowroot powder, pumpkin pie spice, vanilla, and salt.Process for at least 60 seconds, or until the mixture is thick and smooth. Spread this mixture over top of the crust, using a spatula again to smooth out the top.
- Bake: Bake on the middle rack of the oven for 30 to 35 minutes. Let the bars cool for at least 30 minutes before removing from the pan and slicing. Top as desired (I like to serve mine with some coco whip and a pecan). Leftovers will keep in an airtight container in the refrigerator for up to one week.
Notes
- Nut-free: use pumpkin seeds instead of pecans
- If you do not have pumpkin pie spice, you can use 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground cloves, and 1/2 teaspoon ground nutmeg.
- Substitutions: Ground flax may be substituted with ground chia seed. Rolled oats may be substituted with quick oats, but not steel cut oats. I do not recommend substituting the arrowroot powder in this recipe; it acts differently than cornstarch and the final result will not be the same.
Keywords: Sweet Potato Bars, Sweet Potato Pie Bars, Vegan Sweet Potato Bars, Vegan Sweet Potato Pie Bars
This post was updated 11/2021 with new photos and copy, but the recipe remains the same.
I made this recipe with pumpkin to see how it would work. Although it tasted DELICOUS, it never firmed up, probably due to the pumpkin being a lot less starchy than the sweet potato. It was like the texture of pudding on a crust, haha. In a attempt to make it firm, I overbaked them, so they were a little browned on top as well. So yeah, they looked kind of ugly haha! If you don’t really care about how your desserts look, then I would recommomend using pumpkin if you don’t have sweet potatoes, or don’t like them. It’s like a pumpkin pie custard. Though, if you’re bringing it to a potluck or something, stick to sweet potato :). (PS: You could try adding more arrowroot to the filling mixture if using pumpkin, but I haven’t tested that so I’m not sure how it would turn out!)
★★★★★
These were amazing! I have been watching your youtube channel for a year now and never really ventured over to your blog… so happy I did to get this recipe! Can’t wait to try more, maybe the lentil loaf will be next on my list 🙂
Thanks, Kayla!
Hey Caitlin! These taste delicious, but is the crust supposed to be hard/firm like a crust? Mine came out soft, and I’m wondering if I should bake them longer (since I’m at about 3000ft elevation). Thanks!
It should be firm enough to pick up, but still relatively soft (not crunchy). You can always bake it for a little longer if you would like it to be firmer!
Should I skin the potatoes before steaming them?
Yes, they should be peeled and diced
Have you ever had the bars too gooey? Does the cool part help harden them?
Cooling definitely helps with the thickening! They need to cool completely before you slice them
Wow! Made these today so my husband and I could have something sweet, but vegan and fairly healthy tomorrow when everyone else is eating standard pie. You nailed it with this! We had to try a little bit tonight to make sure they were going to work (not that I didn’t have faith in you!). It’s our first Thanksgiving being plant based and I’m telling you, these are so good! Not in the “well it’s better than nothing” or “it’s good considering it’s plant based” kind of way, but in the “I’m bringing the best desert tomorrow” kind of way. I bet the rest of our family will be snagging these! So so good! Thank you!
★★★★★
That makes me so happy to hear! Thanks, Jenny 🙂
Loved how easy this was to make and it’s delicious! This will be a regular feature in our household!
★★★★★
Glad to hear it, Daisy!
These came out good although not as firm as yours. Always appreciate that you put storing info in the recipe, thanks.
Thanks Julian!
These are simply phenomenal! I used canned lite coconut milk, agave (because I was out of maple syrup), and Stokes purple sweet potatoes (my favorite). The bars came out a beautiful shade of purple! Even my husband, who tends to dislike sweet potatoes, gives these two thumbs up. We will definitely be serving these at Thanksgiving!
★★★★★
Love that you used purple potatoes, Tara!
do you happen to know how long these keep? would like to make and take on a thanksgiving trip. thank you!
They will keep at room temp for up to 3 days, and in the fridge for up to one week!
Love this recipe!! Do you think stevia/truvia could replace the maple syrup?
Possibly, though I have not tested that! It would be a bit more difficult as that is a dry sweetened, not a wet one
Love this recipe!! Do you think stevia/truvia would work over maple syrup?
★★★★★
These are so good!! They make such a sweet fall dessert!!
★★★★★
Thanks, Theresa! I think so too 🙂
Made these tonight, turned out awesome. Great recipe 🙂
★★★★★
Yay! Thank you Melissa!
Could Guar Gum flour replace the Arrowroot flour, just wondering in case you need a substitute?
★★★★★
I haven’t tried Guar Gum and think that would be different, but Cornstarch will most likely work!
These look delicious! I’m not even vegan (although I do eat a LOT of plants), but your blog/Youtube is one of my go-to sites when I’m looking for recipe inspiration. You’ve never failed me yet! 😉
Thank you, Kristina! 🙂
Looks so good! have to try this soon!
Can I use Tapioca instead of arrowroot? I already have it and I’m broke so I don’t want to buy more ingredients 🙂 Thanks for the amazing recipes.
That could work, but I would recommend Cornstarch over Tapioca flour (as it gets gummy). If you try it out, please let me know how it works for you!
Another excuse to eat more sweet potatoes?! YES PLEASE. Pumpkin bars are great and all, but I have never had a sweet potato pie before, which is quite a shame given how obsessed I am with sweet potatoes! These bars look fabulous and I am really glad they are oil free!
Thank ya, Cassie!
Hi! Wondering if sweet potato can be substituted for pure pumpkin puree to make pumpkin pie bars?
It might work, but I think pumpkin puree it a little runnier. You may have to bake them for a few more minutes in the oven!