Gluten Free Sweet potato pie bars
These gluten free sweet potato pie bars are a healthy thanskgiving dessert that is WAY easier than making pie! A delicious, crowd-pleasing dessert!
Servings 18 Squares
Calories 215kcal
Ingredients
For the Crust:
For the Filling:
- 4 oz Full Fat cream cheese, softened to room temperature (dairy free works)
- 6 tbsp Raw organic cane sugar
- 6 tbsp Coconut sugar (or brown sugar)
- 1 large egg
- 1 1/2 Cups Mashed sweet potato (360g)*
- 1/4 Cup Unsweetened vanilla almond milk
- 2 Tbsps Pure maple syrup
- 1 1/2 tsps Cinnamon
- 1 tsp Vanilla extract
- 1 tsp Ginger powder
- Pinch of salt
Instructions
- Preheat oven to 350 degrees F.
- In a bowl, combine the oat flour, pecans and sugar. Add in the melted ghee and mix until crumble.
- Press into a greased 9x13 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 has gone golden brown.
- In a large bowl using an electric hand mixer, beat the cream cheese with the 2 sugars until smooth and creamy. Add in the egg and beat again until well mixed, stopping to scrape down the sides as necessary. Add in the rest of the ingredients and use a hand whisk to whisk until smooth and mixed.
- Pour over the still-warm crust, and sprinkle with 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 devour!
Notes
*I just baked two medium potatoes until nice and soft and then mashed them
Nutrition
Serving: 1square | Calories: 215kcal | Carbohydrates: 25g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 13mg | Sodium: 51mg | Potassium: 202mg | Fiber: 1g | Sugar: 14g | Vitamin A: 4535IU | Vitamin C: 4.5mg | Calcium: 45mg | Iron: 0.8mg