Healthy Paleo Sweet Potato Pie Bars are nut-free and made with a cassava flour crust. These bars are easy to make for your Thanksgiving feast!
Sweet potato pie is a classic Thanksgiving dessert. These bars have the same taste as your traditional pie but are dairy-free, gluten-free and nut-free. They are sweetened with coconut sugar and will be a hit at your holiday parties.
Why You'll Love this Recipe
- Quick and easy. This recipe uses canned sweet potato to cut down on prep time. We are also using a food processor to mix the filling.
- Healthy. These sweet potato pie bars are made with unrefined sugar for a healthy take on this classic recipe. Sweet potatoes are already naturally sweet on their own so this recipe doesn't need a lot of added sugar.
Ingredients and Substitutions
- Sweet potato- I made this recipe extra simple by using a can of organic sweet potato puree. I have not tested this recipe with whole sweet potatoes.
- Coconut cream- you want this to be a very thick cream. I recommend chilling the can in the fridge a few hours before making the bars. You can also use the top of a can of full fat coconut milk.
- Coconut sugar- we're using coconut sugar instead of white sugar to keep this paleo.
- Cassava flour- cassava flour is a grain-free, gluten-free and nut-free paleo flour. It's very easy to work with. If you don't need this recipe to be nut-free, you can try replacing it with almond flour.
See the recipe card below for quantities and remaining ingredients.
Grab what you need for this recipe:
- Mixing bowls
- Wooden spoon or spatula
- Square baking pan
- Food processor or blender
- Measuring spoons needed: ¼ teaspoon, 1 teaspoon, 1 tablespoon, ⅓ cup, ½ cup and 1 cup.
It just takes a few simple steps to make these paleo sweet potato pie bars.
- Make the crust and press the crust into the bottom of the baking pan. Set aside.
- Blend the filling in a food processor or blender. Pour over crust.
- Bake until the filling is set, let cool and enjoy!
You can try, however, I have not tested the recipe with fresh potatoes and the filling may be thicker. You will probably have to adjust the baking time.
Yes! Canned pumpkin should work the same as canned sweet potato. Make sure it is pumpkin puree and not pumpkin pie mix which has added sugar.
These bars are paleo because they are refined sugar free, dairy-free, grain-free and gluten-free.
The squares can be stored in an airtight container in the refrigerator for up to 5 days, although they are best served fresh.
They can also be stored covered in the freezer for about 2 months. Defrost the bars in the fridge.
Sweet potato pie bars can be served warm or chilled or a room temperature. These bars go great with whipped cream, homemade coconut whipped cream or a scoop of vanilla bean ice cream.
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Paleo Sweet Potato Pie Bars
- Preheat the oven to 350 degrees F and grease a square baking pan with cooking spray or parchment paper.
- In a large bowl, add all of the crust ingredients and mix until combined. Press the crust into the bottom of the baking pan. Set aside.
- In a food processor or blender, add the sweet potato puree, eggs, coconut cream, coconut sugar, spices and 2 tablespoons of cassava flour.
- Place the lid on top and pulse or blend until smooth.
- Pour the filling into the pan over the crust. Place in the oven and bake for 30-40 minutes until the edges are slightly browned and the center is cooked. The bars should jiggle slightly in the center. If they are moving too much, continue baking in 5 minute increments.
- Let the bars cool completely before cutting. Serve with whipped cream or vanilla ice cream.
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.