Vegan Sweet Potato Pie Bars
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Easy Vegan Sweet Potato Pie Bars

Easy Vegan Sweet Potato Pie Bars
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Cooling / Resting Time 4 hours
Total Time 5 hours 30 minutes
Servings 9 bars
Author Aimee Stock

Equipment

Ingredients

FOR THE SWEET POTATO FILLING:

  • 3 c Sweet Potato Puree about 2 large sweet potatoes, roasted, peeled and pureed using a mixer
  • 1/4 c Canned Coconut Milk full fat
  • 1/4 c Honey or Maple Syrup
  • 1/4 c Sugar
  • 3 tbsp Arrowroot Powder
  • 2 tsp Pumpkin Pie Spice
  • 1/4 tsp Salt

FOR THE GRAHAM CRACKER CRUST:

  • 1 1/2 c Graham Crackers measure using processed crumbs
  • 1/3 c Sugar
  • 1/2 tsp Cinnamon
  • 5 tbsp Vegan Margarine

Instructions

  • To prepare for this recipe, you will need to either roast or microwave 2 large sweet potatoes to yield 3 cups of puree. Use a mixer to puree the peeled potatoes.
  • Preheat oven to 350 degrees and line an 8" square baking pan with parchment. I also like to give it a light mist of cooking spray for extra assurance that it won't stick.
  • For time purposes, start with the crust and combine the ingredients. Press into your pan and bake for 15-20 minute or until set. Cool completely.
  • Meanwhile, mix all of the filling ingredients and pour into the cooled crust. Smooth with a spatula and baking until set, about 55 to 60 minutes. A knife inserted should come clean. It will continue to set as it cools and you should plan to refrigerate overnight for the best results.
  • Using the parchment remove from the pan and divide into 9 equal bars. Top with vegan whipped cream and a sprinkling of cinnamon. Serve cold.