These Gluten-Free Sweet Potato Pie Bars are chock-full of cozy autumn flavors and perfect as a snack or dessert.
If you’ve never had sweet potato pie, think of it as pumpkin pie’s sweeter, sassier cousin. Sweet potato pie bars are a delicious and easy twist on this classic Southern dessert, with a rich history rooted in African and Caribbean culinary traditions. Sweet potato pie, celebrated for its smooth, spiced filling and buttery crust, first became a holiday staple in African American kitchens. These bars take that beloved spicy, sweet flavor and make it even more accessible by skipping the crust and turning the pie into portable, snackable squares.
These bars capture everything you love about sweet potato pie— they’re creamy, sweet, and delicately spiced—in a gluten-free format that’s perfect for any gathering. Whether you’re serving them at a holiday meal or enjoying them as a weekday treat, sweet potato pie bars are versatile, easy to make, and sure to please a crowd.
Are Gluten-Free sweet Potato Pie Bars Healthy?
Sweet potatoes provide a good dose of fiber, vitamins (especially beta-carotene), and minerals, while oat flour contributes extra fiber and is a healthier choice compared to refined white flour. That said, the recipe does include sugar. Although coconut sugar is less refined than white sugar, it’s still best enjoyed in moderation. The pecans offer healthy fats, but the cream cheese and ghee contribute saturated fats.
For a vegan twist, swap the dairy with plant-based alternatives and use a flax “egg.” Simply mix one tablespoon of flax meal with three tablespoons of water in a small bowl. Let it sit for about ten minutes until it thickens to a gel-like consistency, and use it in place of the egg.
In the end, these bars are a more wholesome version of traditional sweet potato pie, but they’re best enjoyed as an occasional treat.
Let’s Talk About Crumb Topping
I think the best part of these bars is the crunchy crust, which doubles as a crumb topping. Toasted pecans give the mixture that perfect crunch and nutty flavor, while ghee or vegan butter helps everything bake to a golden-brown finish. This mix is easy to throw together but adds a huge flavor boost and delectable texture. It’s buttery, crunchy, and just sweet enough to complement the creamy filling. Plus, it’s so much easier than making a traditional pie crust!
How to Make Ahead and Store
These bars can be stored in an airtight container in the fridge for up to 4 days. To freeze, wrap the bars tightly in plastic wrap, then pop them into a freezer-safe container or Ziploc bag. They’ll keep for about 3 months.
Serving Suggestions
These bars are amazing on their own, but they also pair well with cozy drinks like a Homemade Caramel Vanilla Iced Coffee. Or, if you’re serving these at Thanksgiving, and you’re going all out, you have to try this Healthy Ice Cream Recipe with Chocolate and Pomegranate (maybe sub in sweetened cranberries for the pomegranate to keep your turkey day theme strong).
Looking for more delicious bar recipes this fall? Try these Pumpkin Spice Paleo Magic Cookie Bars or these delicately spiced Apple Pie Bars.
Ingredients
For the Crust:
- 1 1/2 cups oat flour (160g)
- 3/4 cup pecans chopped
- 1/2 cup packed coconut sugar (or brown sugar)
- 1/2 cup ghee melted (or dairy-free butter)
For the Filling:
- 4 ounces full-fat cream cheese softened to room temperature (dairy-free works)
- 6 tablespoons raw organic cane sugar
- 6 tablespoons coconut sugar (or brown sugar)
- 1 large egg
- 1 1/2 cups mashed cooked sweet potato (360g)
- 1/4 cup unsweetened vanilla almond milk
- 2 tablespoons pure maple syrup
- 1 1/2 teaspoons cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon ginger powder
- Pinch of salt
Instructions
- Preheat oven to 350°F.
- In a bowl, combine the oat flour, pecans and sugar. Add in the melted ghee and mix until crumbly.
- Press into a greased 9×13-inch baking dish, leaving about 1/3 of the mixture aside to sprinkle over the top of the filling.
- Bake for about 20 minutes, until the crust is golden brown.
- In a large bowl using an electric hand mixer, beat the cream cheese with the 2 sugars until smooth and creamy. Add the egg and beat again until well mixed, stopping to scrape down the sides as necessary. Add the rest of the ingredients and whisk until smooth and mixed.
- Pour over the warm crust, and sprinkle with the reserved crumbles.
- Bake for 30-32 minutes, until it begins to turn golden brown.
- Turn your oven to high broil and broil for 2-3 minutes (watch closely!) until the crumbles have gone crunchy.
- Take out and let cool for 30 minutes, and then cover and refrigerate overnight to set.
- Cut into squares and serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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