3cSweet Potato Pureeabout 2 large sweet potatoes, roasted, peeled and pureed using a mixer
1/4cCanned Coconut Milkfull fat
1/4cHoney or Maple Syrup
1/4cSugar
3tbspArrowroot Powder
2tspPumpkin Pie Spice
1/4tspSalt
FOR THE GRAHAM CRACKER CRUST:
1 1/2cGraham Crackersmeasure using processed crumbs
1/3cSugar
1/2tspCinnamon
5tbspVegan 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.