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