Sweet Potato Pie Bars • Technically it’s Summer but my stomach is still craving…

Sweet Potato Pie Bars

Technically it’s Summer but my stomach is still craving Thanksgiving desserts. Plus these sweet potato bars are so light and not too sweet so you don’t feel stuffed. •

I served them at a barbecue and people gobbled then up! Plus they’re free of refined sugar, gluten-free and vegan! The trifecta 🧡

Ingredients:

Base: – 1 cup of gluten-free oats (or rolled oats)
– 1 cup of pecans
– 1 tsp of cinnamon
– 1 tsp of salt
– 2 tbsp of flax meal or ground flax + 5 tbsp of water to make flax egg

Filling:
– 2 sweet potatoes (peeled and cooked) – 2 1/2 tbsp of cornstarch
– 1/2 cup of almond milk
– 1/2 cup of pure maple syrup
– 2 tsp of cinnamon
– 1 tsp of vanilla extract – 1 tbsp of pumpkin pie spice (or extra cinnamon
– 1/2 tsp of salt •

Directions:
1. Preheat oven to 350 F
2. Combine flax meal and water and place in fridge for 5-10 min to thicken
3. Prepare sweet potatoes by peeling and steaming them or flash cooking them in the microwave
4. Make your crust by combining base ingredients in food processors
5. Press base into parchment lined 8×8 pan
6. Make filling by adding cooked sweet potatoes (peeled) to food processor (should be about 3 cups mashed) with the rest of the filing ingredients
7. Purée filing ingredients until smooth then pour over the top of the base
8. Cook for 35-40 min or until filing is soft but not jiggly
9. Let cool and place in fridge for at least 1 hour before serving •

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