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Gluten-Free and Vegan Sweet Potato Pecan Pie Bars
Prep Time
20 mins
Cook Time
55 mins
 
Course: Dessert
Cuisine: American
Keyword: Fall, Pecan, Sweet Potato
Servings: 12 servings
Ingredients
Crust
  • 1/2 cup vegan butter, softened
  • 1 cup gluten-free 1-to-1 baking flour
  • 1/2 cup gluten-free rolled oats
  • 1/4 cup coconut sugar
  • 1/2 tsp salt
Filling
  • 1 1/2 cups sweet potato puree
  • 1/4 cup maple syrup
  • 3/4 cups full fat coconut milk
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp Salt
Topping
  • 1 1/2 cups pecans, chopped
  • 1/4 cup coconut sugar
Instructions
  1. Preheat oven to 350°F. Use a stand mixer to mix your crust together: butter, gluten free flour, oats, sugar and salt. Press crust evenly into an 8 x 8-inch pan and bake for 15 minutes. Let crust cool for 10-15 minutes.
  2. While the crust is baking, whip up your filling by placing the sweet potato puree*, maple syrup, coconut milk, vanilla, cinnamon and salt in a high speed blender. Blend until smooth. Pour the filling onto the cooled crust and spread evenly across. Bake for 15 more minutes.
  3. While the filling is baking, mix together the chopped pecans with coconut sugar. Top bars with the pecan-sugar mix and press down with fingers. Bake for an additional 25 minutes, then remove from oven. Cool completely before slicing and serving.
Recipe Notes

To make the sweet potato puree, I slice about 4 medium sweet potatoes in half (the long way) and roast for 30 minutes in a 400°F oven. Once soft, I peel the skins off and puree the roasted sweet potato flesh.