Name: Sweet Potato Pie Bars
Prep time: 15 min
Cook time: 47 min
Total time: 1 h 2 min
Cuisine: American
Ingredients: 1 1/2 cups rolled oats; 1/2 cup almond flour; 1/4 tsp salt; 1/4 cup pure maple syrup; 1/4 cup coconut oil, melted; 1 1/2 cups cooked and mashed sweet potato; 1/2 cup full-fat coconut milk; 1/3 cup pure maple syrup; 1 tbsp cornstarch or arrowroot powder; 1 tbsp pumpkin pie spice; 1 tsp pure vanilla extract; 1/4 tsp salt

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Creamy, spiced sweet potato filling on a buttery oat crust—these Sweet Potato Pie Bars bring all the cozy warmth of traditional pie without the need for rolling out dough. Perfect for fall gatherings, holiday spreads, or a simple weeknight treat, these bars are a wholesome twist on a classic dessert.

Sweet Potato Pie Bars

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

1 ½ cups rolled oats

½ cup almond flour

¼ teaspoon salt

¼ cup pure maple syrup

¼ cup coconut oil, melted

For the filling:

1 ½ cups cooked and mashed sweet potato

½ cup full-fat coconut milk

⅓ cup pure maple syrup

1 tablespoon cornstarch or arrowroot powder

1 tablespoon pumpkin pie spice

1 teaspoon pure vanilla extract

¼ teaspoon salt

Directions

I preheat the oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.

In a mixing bowl, I stir together oats, almond flour, and salt for the crust. Then I add in the maple syrup and melted coconut oil until the mixture feels like wet sand.

I press this mixture evenly into the bottom of the prepared pan and bake it for 12 minutes.

While the crust bakes, I blend all the filling ingredients in a blender or food processor until completely smooth.

Once the crust is lightly golden, I pour the filling over it and use a spatula to smooth the surface.

I return the pan to the oven and bake for 35 minutes, until the filling is set and the edges have slightly darkened.

I let the bars cool at room temperature, then refrigerate them for at least 4 hours (or overnight) before slicing.

Optional, but highly recommended: I like topping them with coconut whipped cream or a sprinkle of chopped pecans before serving.

Servings and timing

This recipe makes 9 bars.

Prep Time: 15 minutes

Cooking Time: 47 minutes

Total Time: 1 hour 2 minutes

Calories: Approximately 210 kcal per bar

Variations

Nut-Free Option: I swap almond flour for oat flour or sunflower seed flour to keep it nut-free.

Crust Upgrade: Sometimes I add a tablespoon of shredded coconut or chopped pecans to the crust for a little crunch.

Extra Spice: When I want a bolder flavor, I mix in an extra dash of cinnamon or ginger to the filling.

Swirl It: I occasionally swirl in some almond butter or dairy-free cream cheese into the top of the filling before baking for a marbled effect.

Mini Versions: I’ve also made this recipe in muffin tins for bite-sized treats—great for parties.

Storage/Reheating

I store these bars in an airtight container in the fridge for up to 5 days. For longer storage, I freeze them—just layer parchment between bars and keep them in a sealed container for up to 2 months. To enjoy again, I let them thaw in the fridge overnight or warm slightly in the microwave if I want them a bit gooey.

FAQs

What kind of sweet potatoes work best for this recipe?

I prefer using orange-fleshed varieties like Beauregard or Garnet—they’re naturally sweet, creamy, and perfect for baking.

Can I make these bars ahead of time?

Yes, I often make them the night before. The texture actually improves after chilling, making them perfect for prepping in advance.

Is there a substitute for coconut milk?

I’ve had success using other thick, non-dairy milks like cashew cream or oat cream. Just make sure it’s full-fat for the creamiest texture.

How do I know when the filling is fully baked?

I look for set edges and a center that doesn’t jiggle much when I gently shake the pan. The top might darken slightly—that's a good sign.

Can I use canned sweet potato puree?

Yes, I sometimes take this shortcut. Just make sure it’s plain puree with no added sugar or spices.

Conclusion

These Sweet Potato Pie Bars bring all the rich, spiced comfort of traditional pie in a format that’s easy to bake, share, and store. I love how they balance cozy flavor with wholesome ingredients, making them a reliable favorite for fall and beyond. Whether I'm hosting a holiday dinner or just craving something sweet with my afternoon tea, these bars always hit the spot.

Recipe:

Sweet Potato Pie Bars

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Author: Cheryl
Total Time: 1 hour 2 minutes
Yield: 9 bars
Diet: Gluten Free

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Description

Creamy, spiced sweet potato filling on a buttery oat-almond crust, these Sweet Potato Pie Bars deliver all the comfort of classic pie in a simple, sliceable format. They're dairy-free, gluten-free, and naturally sweetened, making them a wholesome dessert perfect for fall gatherings or meal prep.

Instructions

Preheat the oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
In a mixing bowl, stir together oats, almond flour, and salt for the crust.
Add maple syrup and melted coconut oil to the dry ingredients and mix until the texture resembles wet sand.
Press the crust mixture evenly into the bottom of the prepared pan and bake for 12 minutes.
While the crust is baking, blend all filling ingredients in a blender or food processor until smooth.
Pour the filling over the baked crust and smooth the surface with a spatula.
Return the pan to the oven and bake for 35 minutes, until the filling is set and edges are slightly darkened.
Let the bars cool at room temperature, then refrigerate for at least 4 hours or overnight before slicing.
Optional: Top with coconut whipped cream or chopped pecans before serving.