Servings: 9-12 servings servings Prep: 20 min Cook: 55 min Passive: 45 min

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 and photo courtesy of Liz from Pumpkin and Peanut Butter.

Servings

9 servings

Prep time

20 minutes

Cook time

55 minutes

Passive time

45 minutes

Ingredients

Crust

1/2 cup Butter softened
1 cup Gluten Free 1-to-1 Baking Flour
1/2 cup Gluten Free Old Fashioned Rolled Oats
1/4 cup Organic Coconut Sugar
1/2 tsp Salt

Filling

1 1/2 cups sweet potato puree
1/4 cup Maple Syrup
3/4 cups Full-Fat Coconut Milk
1 tsp Vanilla Extract
1 tsp Ground Cinnamon
1/2 tsp Salt

Topping

1 1/2 cups Chopped Pecans
1/4 cup Organic Coconut Sugar

Instructions

Preheat oven to 350°F. Use a stand mixer to mix your crust together: butter, gluten free flour, oats, sugar and salt. Press crust evenly into an 8 x 8-inch pan and bake for 15 minutes. Let crust cool for 10-15 minutes.
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.
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.