Description
These easy Sweet Potato Pie Bars have an almond flour crust and a spiced sweet potato filling. Naturally sweetened with pure maple syrup, they’re gluten-free and dairy-free for a healthier twist on classic sweet potato pie!
Ingredients
Units
Scale
For the Crust:
- 2 cups almond flour
- 1 tablespoon tapioca starch
- 1/4 cup maple syrup
- 4 tablespoons butter, diced
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
For the Filling:
- 15oz canned sweet potato puree
- 2/3 cup maple syrup
- 1 tablespoon vanilla extract
- 2 eggs + 1 egg yolk, whisked
- 1/2 cup plain almond milk
- 2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cardamom
- small pinch of cloves
Instructions
- Preheat oven to 350 degrees and line an 8×8 pan with parchment paper.
- Add the almond flour, tapioca starch, maple syrup, cold butter, vanilla extract, ground cinnamon, and sea salt to a food processor. Process the ingredients for around 30 seconds until a sticky ball of dough forms. You may have the scrape down the sides once to ensure that everything is well incorporated.
- Remove the dough from the food processor and press it evenly into an 8×8 pan that has been lined with parchment paper. Bake the crust at 350 degrees for 15-18 minutes until lightly golden. Set aside while you make the filling.
- Add the sweet potato puree, maple syrup, vanilla extract, eggs, almond milk, and spices to a whisking bowl. Whisk everything together until well combined and smooth.
- Pour the filling over the crust and gently tap the pan on the counter to release any air bubbles and ensure that the filling is evenly distributed over the crust.
- Bake the sweet potato pie bars at 350 degrees for 50-60 minutes until the filling is set. Let the bars chill 6-8 hours or overnight before slicing.
- Once chilled, slice into 12 bars and top each bar with a small dollop of whipped cream and a sprinkle of cinnamon before serving.
Notes
Store: Once completely cool, leftover sweet potato pie bars will stay fresh in an airtight container in the fridge for up to 3 to 4 days.
Freeze: You can freeze these bars for up to 2 months. To do so, I recommend wrapping each bar in plastic wrap and transferring them to a sealable bag or airtight container to store. Thaw in the fridge overnight when you’re ready to serve.
