Sweet Potato Pie Bars
Delight in these creamy sweet potato pie bars with a crunchy pecan crust, perfect for a cozy dessert or snack.
Ingredients
Crust
- 1/2 cup pecans
- 1/2 cup gluten-free flour blend (such as Bob’s 1-to-1 Baking Blend)
- 1/2 cup rolled oats
- 3 tablespoons coconut sugar
- 5 teaspoons coconut oil
- 1/4 teaspoon salt
Filling
- 1 pound, 10 ounces sweet potatoes (about 3 medium)
- 1/2 cup canned coconut milk (well stirred)
- 1/2 cup maple syrup
- 3 tablespoons gluten-free flour blend (such as Bob’s 1-to-1 Baking Blend)
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
Optional topping
- to taste whipped coconut cream (for serving)
Instructions
- Preheat oven to 425°F (218°C). Pierce sweet potatoes, roast until tender (~45 min), peel and mash, reserving 3 cups.
- Reduce oven to 350°F (177°C). Prepare crust by processing crust ingredients, press into an 8x8-inch pan, and bake 10 minutes.
- Blend sweet potatoes with filling ingredients until smooth, pour over crust, and bake 35–40 minutes until set. Cool and serve.
Notes
Store leftovers in the refrigerator for up to 5 days.