Sweet Potato Pecan Pie Bars (gluten-free) (North Carolina)

For my recipe, I combined two North Carolina classics, Sweet Potato Pie and Pecan Pie, into one indulgent gluten free bar, using my favorite Bob’s Red Mill Gluten Free 1-1 Baking Flour. Sweet Potato Pecan Pie Bars are amazing all by themselves, but they taste even more decadent with some fresh whipped cream or vanilla ice cream on top. They’re perfect for your Christmas Eve dessert table, a holiday party, or just because!

Check out all our United States of Cookies recipes here. Recipe courtesy of Liz from Pumpkin and Peanut Butter.

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Votes: 8
Rating: 3.88
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Servings 9 - 12 servings
Prep Time 20 minutes
Cook Time 55 minutes
Passive Time 45 minutes
Submitted By Liz from Pumpkin and Peanut Butter
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 8
Rating: 3.88
You:
Rate this recipe!
Servings 9 - 12 servings
Prep Time 20 minutes
Cook Time 55 minutes
Passive Time 45 minutes
Submitted By Liz from Pumpkin and Peanut Butter
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350 degrees F. Use a stand mixer to mix your crust together: butter, gluten free flour, oats, and salt. Press crust evenly into an 8x8'' pan and bake for 15 minutes. Let crust cool for 10-15 minutes.
  2. While the crust is baking, whip up your filling by placing the sweet potato puree*, maple syrup, coconut milk, vanilla, cinnamon, and salt in a high speed blender. Blend until smooth. Pour the filling onto the cooled crust and spread evenly across. Bake for 15 more minutes.
  3. While the filling is baking, mix together the chopped pecans with coconut sugar. Top bars with the pecan/ sugar mix and press down with fingers. Bake for an additional 25 minutes, then remove from oven. Cool completely before slicing and serving.
Recipe Notes

*To make the sweet potato puree, I slice about 4 medium sweet potatoes in half (the long way) and roast for 30 minutes in a 400 degree F oven. Once soft, I peel the skins off and puree the roasted sweet potato flesh.

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