Sweet Potato Pie Bars

5 from 2 votes

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!

Prep Time10

Cook Time40

Total Time50

Course: Baked Goods, Dessert

Cuisine: American

Servings: Bars

Calories: 190.12kcal

Author: Sarah Hill

Equipment

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.

Video

Notes

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.

Nutrition