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When you think of sweet comfort food, the words purple potato pie bars probably don’t pop into your head first — but trust me, they should. This article walks you through my personal journey with these stunning purple treats, how they brighten up my plant-based baking, and why they’re a surprisingly easy upgrade to the classic pie bar game. We’ll talk tips, answer your FAQs, link you to my best purple potato soup and baked purple sweet potato recipe, and make sure you feel ready to bake your own tray of colorful, creamy bars tonight.
Bringing Purple Potato Pie Bars to Life
From Market Find to Dessert Staple
A few years ago, I stumbled on a crate of vibrant purple sweet potatoes at my local farmers market. I’d never cooked with them before — their deep violet color stopped me in my tracks. Back at home, curiosity won. I mashed them smooth, added warm spices, layered everything over a simple crust, and waited while the kitchen filled with a sweet, nutty aroma. What came out of the oven that day was the very first tray of purple potato pie bars I’d ever made — rustic, bright, and gone in minutes.
Friends raved about the flavor but couldn’t stop talking about the color. Since then, these bars have turned up at every holiday table and Sunday dinner. They feel comforting and familiar, but look special enough to surprise anyone who loves a twist on tradition.
Easy, Beautiful, and Naturally Sweet
Purple potato pie bars have stuck around because they’re easy to make, beautiful to serve, and never fail to start a conversation. All you need is a batch of mashed purple potatoes, pantry spices, and a crust that holds its shape when sliced. The sweet potatoes do all the work — giving you that signature hue and a gentle, earthy sweetness without fuss.
When I want to stick with the same cozy vibe but keep it simple, I’ll toss a few purple potatoes in the oven for my go-to baked purple sweet potato recipe. And for something savory to round out a cold evening, there’s nothing better than a steaming bowl of my purple potato soup. Once you try these pie bars, don’t be surprised when they steal the show.
How to Make Purple Potato Pie Bars at Home
Ingredients You’ll Need
To bake purple potato pie bars that look gorgeous and taste rich, gather these fresh basics:
- 2 cups cooked purple sweet potatoes
- 1 cup full-fat coconut milk or almond milk
- ½ cup pure maple syrup or packed brown sugar
- 2 tablespoons melted coconut oil or vegan butter
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon fine sea salt
- 1 prepared crust (homemade or store-bought works great)
I love buying extra purple potatoes so I can use any leftovers in my warm purple potato soup the next day — it’s an easy way to use up scraps.
Step-by-Step Guide
Follow these simple steps for smooth, sliceable purple potato pie bars every time:
- Cook the Potatoes
Roast or steam purple sweet potatoes until they’re soft enough to mash easily with a fork. - Mash Them Smooth
Peel the cooked potatoes and mash until silky. No lumps — this keeps the bars creamy. - Mix the Filling
In a large bowl, whisk the mashed potatoes, coconut milk, maple syrup, melted oil, cinnamon, nutmeg, and salt. Stir well until it’s completely smooth. - Prepare the Pan and Crust
Line an 8×8-inch baking pan with parchment paper. Press the crust evenly into the bottom, pushing it into the corners. - Add the Filling
Pour the purple sweet potato filling over the crust. Smooth the top with a spatula. - Bake to Set
Preheat your oven to 350°F (175°C). Bake for 40–45 minutes until the filling is set and the edges look firm. - Cool and Slice
Let the bars cool fully in the pan before slicing. For clean edges, chill them for an hour before cutting. - Serve and Enjoy
Dust with extra cinnamon or top with coconut cream if you like. Store leftovers in an airtight container in the fridge for up to three days — though they rarely last that long.
Creative Twists for Purple Potato Pie Bars
Fun Variations and Flavor Swaps
Once you’ve mastered the classic purple potato pie bars, it’s fun to play with flavors and toppings. You can switch the spices, swap crusts, or add toppings for a fresh spin every time. Here’s a handy table to show easy swaps:
| Original Ingredient | Try This Instead |
|---|---|
| Coconut Milk | Cashew Cream |
| Maple Syrup | Agave or Date Syrup |
| Oat Crust | Nutty Almond Crust |
Adding small changes like these keeps your bars interesting without much extra work.
Tips for Serving and Storing
When your purple potato pie bars come out of the oven, they’re a blank canvas for toppings. Here’s a quick list of ways I like to dress them up:
- Finish with a dollop of whipped coconut cream and a dusting of cinnamon.
- Drizzle with a little melted dark chocolate for a fancy finish
- Add toasted nuts for crunch
- Serve cold from the fridge for cleaner slices
- Wrap extras individually for quick snacks
Purple sweet potatoes aren’t just beautiful — they’re packed with antioxidants too. If you’re curious about why they’re so colorful and good for you, check out this clear nutrition breakdown.
When I make these bars for a big gathering, I often pair them with my purple potato soup for a full color-themed spread. People love the surprise of seeing that rich violet pop up in both savory and sweet dishes.
Serving Purple Potato Pie Bars with a Plant-Based Twist
Easy Ways to Store and Freeze
One of the best parts of purple potato pie bars is how well they keep. I always make an extra batch for busy weeks when I need a quick sweet bite. Here’s how I store them:
Once your bars are fully cool, slice them into squares. Layer them in an airtight container with parchment between layers to keep the crust crisp. They stay fresh in the fridge for up to three days. For longer storage, freeze them. Wrap each bar tightly in wax paper, then seal in a freezer bag. They hold up beautifully for about a month.
When you want one, just thaw it in the fridge overnight or warm gently in the oven. The color and texture stay just as rich. I often tuck a frozen bar in my lunch bag for an afternoon treat. If you haven’t tried it yet, serve one alongside my baked purple sweet potato recipe for an easy, feel-good snack plate.
Why They’re a Win for Plant-Based Kitchens
Plant-based treats don’t have to be bland or complicated. These purple potato pie bars show how simple ingredients can create something vibrant and decadent. They use whole, natural sweet potatoes, pantry staples, and no heavy cream — just pure, clean flavors.
If you’re new to baking with purple sweet potatoes, you’ll find they pair well with warm spices and mild crusts. They don’t need much extra sugar because their natural sweetness shines through.
I love showing these off at gatherings because they’re allergy-friendly too — dairy-free and easy to make gluten-free with the right crust. Serve them chilled or at room temp — they’re always a hit.
FAQs
Are purple sweet potatoes healthier than regular sweet potatoes?
Yes — purple sweet potatoes pack more antioxidants than typical orange ones. That vibrant color comes from anthocyanins, the same plant compounds found in blueberries. They’re rich in fiber, vitamins, and a bit lower in sugar than orange varieties.
Is heavy cream or evaporated milk better for sweet potato pie?
In classic pies, either works for richness. But for purple potato pie bars (and plant-based baking), I stick to full-fat coconut milk or a cashew blend. It gives the same creamy texture without dairy.
Do you eat the skin of purple potatoes?
You can! The skin is edible and full of nutrients, but for these bars, it’s best to peel them after cooking. Smooth filling = silky, beautiful bars.
What’s the difference between ube and purple potatoes?
Great question — they look similar but aren’t the same. Ube is a true yam, native to the Philippines, with a sweet, nutty flavor. Purple sweet potatoes come from a different family — more earthy, less sweet, but perfect for desserts like these purple potato pie bars.
Conclusion
Now you know exactly how to bring purple potato pie bars to your table. This sweet, vibrant twist on a classic pie is simple, plant-powered, and guaranteed to make everyone smile. Try them, pair them with my purple potato soup or baked purple sweet potato recipe, and share the color!
Print
Purple potato pie bars
- Total Time: 60 minutes
- Yield: 12 bars 1x
- Diet: Vegan
Description
These vibrant purple potato pie bars are naturally sweet, easy to make, and perfect for any plant-based dessert table.
Ingredients
2 cups cooked purple sweet potatoes
1 cup full-fat coconut milk (or almond milk)
1/2 cup maple syrup (or brown sugar)
2 tablespoons melted coconut oil
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon fine sea salt
1 prepared pie crust (homemade or store-bought)
Instructions
1. Cook purple sweet potatoes until fork-tender.
2. Peel and mash until completely smooth.
3. Preheat oven to 350°F (175°C).
4. In a large bowl, mix mashed potatoes, coconut milk, maple syrup, melted oil, cinnamon, nutmeg, and salt.
5. Line an 8×8 inch baking pan with parchment paper.
6. Press crust evenly into the bottom of the pan.
7. Pour the sweet potato filling over the crust and smooth the top.
8. Bake for 40–45 minutes until filling is set.
9. Let cool completely, then slice into squares.
10. Serve topped with coconut cream or cinnamon if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Wrap and freeze bars individually for up to 1 month.
Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 10g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: purple potato pie bars, plant-based dessert