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Close-up of a vegan sweet potato pie bar showing the creamy filling and crisp crust.
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Sweet Potato Pie Bars Recipe

Vegan Sweet Potato Pie Bars with a creamy spiced filling and simple press-in crust. An easy alternative to pie that slices neatly and travels well.
Course Dessert, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 16 serves
Calories 175kcal

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.

Nutrition

Calories: 175kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 149mg | Potassium: 178mg | Fiber: 2g | Sugar: 10g | Vitamin A: 5886IU | Vitamin C: 6mg | Calcium: 38mg | Iron: 1mg