Craving pumpkin pie but don’t want to go overboard? These little four-bite treats taste just like everyone’s favorite fall dessert, but they’re gluten-free and sweetened with maple syrup. The easy-to-press crust of nuts, oats and gluten-free flour takes the stress out of rolling and shrinking the pie crust.
Nutritionally, one square delivers 153% of the recommended daily intake of vitamin A!
Active time: 20 minutes | Total time: 1 hour, 25 minutes plus cooling time
Sweet Potato Pie Bars
Ingredients
For the crust
- 1/2 cup (60 g) pecans
- 1/2 cup (74 g) gluten-free flour mix (such as Bob’s 1-to-1 Baking Mix)
- 1/2 cup (48 g) oatmeal
- 3 tablespoons coconut sugar
- 5 teaspoons of coconut oil
- 1/4 teaspoon salt
For the filling
- 1 pound, 10 ounces (737 g) sweet potatoes (about 3 medium)
- 1/2 cup (118 ml) canned coconut milk, well stirred
- 1/2 cup (118 mL) maple syrup
- 3 tablespoons gluten-free flour mix (such as Bob’s 1-to-1 Baking Mix)
- 1 tablespoon pumpkin pie spice
- 2 tsp vanilla extract
- 1/2 teaspoon salt
- Whipped coconut cream for serving (optional)
Directions
Preheat oven to 425°F (218°C). Pierce the sweet potatoes with a fork. Roast on a baking sheet in the center of the oven until tender in the center when pierced with a paring knife, about 45 minutes. Alternatively, microwave on high until tender. When cool enough to handle, peel and mash the sweet potatoes, use 3 cups of mash, reserving for another use. Set aside.
Reduce oven to 350°F (177°C). Spray an 8 x 8-inch (20 x 20 cm) pan with cooking spray. Combine the crust ingredients in a food processor until finely ground and beginning to clump, 1 minute. Press down into the prepared pan and press firmly with the bottom of a measuring cup. Bake until golden brown, 10 minutes.
Rinse and dry the food processor. Add the sweet potatoes and remaining filling ingredients to the food processor and process until smooth, about 2 minutes. Pour the mixture into the crust. Bake until top is set and cracks appear around edges, 35-40 minutes. Cool completely. Cut into 16 squares. Top each square with non-dairy whipped topping, if desired. Serve. Cover and store leftovers in the pan in the refrigerator for up to 5 days.
Serves: 16 | Serving size: 1/16 recipe/1 square
Nutrition (per serving): Calories: 130; Total fat: 5g; Saturated fat: 2g; Monounsaturated fat: 0g; Cholesterol: 0mg; Sodium: 121mg; Carbohydrate: 21g; Dietary fiber: 1g; Sugar: 10 g; Protein: 2g
Nutritional bonus: Calcium: 2%; Iron: 3%; Potassium: 144mg; Vitamin A: 82%; Vitamin C: 7%
Originally published November 2020; Updated November 2025