These Vegan Sweet Potato Pie Bars have a creamy, spiced sweet potato filling baked over a simple press-in crust. They slice neatly once cooled, making them an easier, crowd-friendly alternative to pie.
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Why These Bars Are Easier Than Pie
If you love sweet potato pie but don’t want to deal with rolling pastry and serving neat slices, these bars are a much simpler option. The filling is creamy, gently spiced, and baked on a sturdy press-in crust, so you get more of the sweet potato layer in every bite. Using a blender helps create the smooth, custard-like texture that people love in sweet potato pie, while the bar format makes them easy to slice, transport, and share. They’re also a great alternative to pumpkin pie, with a slightly sweeter flavor and a higher filling-to-crust ratio.
Instructions
Follow along with this step-by-step guide to make your Vegan Sweet Potato Pie Bars. You’ll find all the exact times, temperatures, and measurements in the recipe card below.
Step One: Make the simple press-in crust and bake it until the edges are lightly golden and the surface feels just firm.
Step Two: Blend the sweet potato filling until completely smooth and creamy, with no visible lumps remaining.
Step Three: Pour the filling over the warm crust and smooth the top into an even layer before adding a light sprinkle of cinnamon.
Step Four: Bake until the edges are set and the center no longer looks wet or glossy when gently shaken.
Step Five: Let the bars cool completely in the pan so the filling can firm up and slice cleanly.
Storage
Store the bars covered in the refrigerator for up to 3 days. For longer storage, freeze individual slices in an airtight container for up to 1 month and thaw overnight in the fridge.
These bars are best served chilled or after sitting at room temperature for 15-20 minutes to soften the filling slightly.
Expert Tips
If you’re cooking the sweet potatoes yourself, roasting them instead of boiling gives a slightly richer sweet potato flavor and prevents excess moisture in the filling.
FAQ
Yes. Just make sure it is plain sweet potato puree and not sweet potato pie filling, which already contains added sugar and spices.
The bars usually need either more baking time or more cooling time. The center should look set before removing from the oven, and the bars should be completely cooled before slicing.
Full-fat coconut milk gives the filling its creamy texture and helps it set properly. Other plant milks may work, but the bars may be softer and less rich.
Serving Suggestions and More Recipes
Serve these sweet potato pie bars chilled or at cool room temperature. For an extra-special dessert, add a dollop of whipped coconut cream or serve alongside a hot coffee or tea.
If you enjoy warm spices and fall-inspired desserts, try my Vegan Pumpkin Spice Bundt Cake with Maple Glaze, Vegan Pecan Pie Bars, or Cinnamon Swirl Coffee Cake. They share the same cozy flavors and are great options for holidays, gatherings, or weekend baking.
Sweet Potato Pie Bars Recipe
Ingredients
For the Base
- 1 ½ cups all-purpose flour 180 g
- 2 tbsp granulated sugar 25 g
- 6 tbsp neutral oil 90 ml
- 2 tbsp water 30 ml
- 1 tsp baking powder 4 g
- ¼ tsp salt 2 g
For the Filling
- 1 ¾ cups sweet potato puree 400 g
- 3 tbsp cornstarch 24 g
- 1 cup full-fat coconut milk 235 ml
- ½ cup granulated sugar 100 g
- ½ tsp salt 3 g
- 1 tsp vanilla extract 5 ml
- 1 tsp ground cinnamon 2 g, plus extra for sprinkling
- ½ tsp ground nutmeg 1 g
- ¼ tsp ground cloves 0.5 g
Instructions
- Line an 8-inch square baking pan with parchment paper and preheat the oven to 375°F (190°C).
- To make the base, combine the flour, sugar, baking powder, and salt in a large bowl. Add the oil and water and stir until a crumbly dough forms.
- Press the mixture firmly into the prepared pan and bake until lightly golden around the edges and just firm.
- In a blender, blend the sweet potato puree, coconut milk, and sugar until smooth. Add the cornstarch, vanilla, salt, cinnamon, nutmeg, and cloves and blend again until completely smooth.
- Pour the filling over the warm crust and smooth the top. Lightly dust with cinnamon.
- Reduce the oven temperature to 325°F (160°C) and bake until the edges are set, the center is no longer moving when gently shaken, and the surface looks matte rather than glossy.
- Cool completely in the pan before lifting out and slicing into bars.
Notes
- For the best flavor, roast sweet potatoes until very soft, then scoop out the flesh and puree until smooth.
- Full-fat coconut milk is important for a creamy filling and proper texture.
- Blind baking the crust helps prevent a soft or soggy base.
- If the edges begin browning too quickly, loosely cover the pan with perforated foil while finishing the bake.
- Store covered in the refrigerator for up to 3 days.
- Freeze for up to 1 month and thaw overnight in the refrigerator before serving.
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