Sweet Potato Pie Bars are nut-free and made with a cassava flour crust. These bars are easy to make and are the perfect addition to your Thanksgiving feast!
Sweet potato pie is a classic Thanksgiving dessert. They are sweetened with coconut sugar and will be a hit at your holiday parties.
If you love sweet potatoes, you will also enjoy my Sweet Potato Muffins, Sweet Potato Shepherd's Pie and Air Fried Roasted Sweet Potatoes.
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🥘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, however, I suggest peeling and steaming or microwaving the sweet potatoes until tender. You should then be able to add them to the food processor.
- Coconut cream- you want this to be a very thick cream. I recommend chilling the can in the fridge for a few hours before making the bars. You can also use the top of a can of full-fat coconut milk. Make sure this is unsweetened coconut cream, NOT cream of coconut.
- Coconut sugar- you can also use brown sugar.
See the recipe card below for quantities and remaining ingredients.
🔪Instructions
- Make the crust and press it into the bottom of the baking pan. Set aside.
- Blend the filling in a food processor or blender. Pour over the crust.
- Bake until the filling is set, let cool and enjoy!
👩🏻🍳Chef Tips
- These bars 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.
- Be sure to use unsweetened coconut cream, NOT cream of coconut. You can also use the solid part at the top of a full-fat can of coconut milk.
🥗Serving
Sweet potato pie bars can be served warm or chilled or at room temperature. These bars go great with whipped cream, homemade coconut whipped cream or a scoop of vanilla bean ice cream.
If you're serving these at Thanksgiving, be sure to also add turkey pot pie with puff pastry, Air Fryer Butternut Squash, Cranberry Orange Chicken Thighs and Dutch Oven Apple Crisp to your table!
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Sweet Potato Pie Bars
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See the full post for extra tips and photos
Ingredients
Crust
- 1 ½ cups cassava flour
- ½ cup coconut sugar
- ⅔ cup coconut oil, melted
Filling
- 1 can of sweet potato puree, unsweetened
- 2 eggs
- ½ cup unsweetened coconut cream
- ½ cup coconut sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- 2 tablespoons cassava flour
Instructions
- Preheat the oven to 350 degrees F and grease a square baking pan with cooking spray or parchment paper.
Crust
- 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.
Filling
- 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.
Sarah's Tips
- These bars 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.
- Be sure to use unsweetened coconut cream, NOT cream of coconut. You can also use the solid part at the top of a full-fat can of coconut milk.
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