Ingredients

• 3 cups fresh roasted Sweet Potato (600 g) about six medium
• 1 cup Pecans (105 g)
• 1 cup Gluten Free 1-to-1 Baking Flour (150 g)
• 1 cup Gluten Free Old Fashioned Rolled Oats (110 g)
• ¼ cup Organic Coconut Sugar (40 g)
• ½ tsp Kosher Salt
• 1 Tbsp Coconut Oil (14 g)
• 1 Tbsp Pumpkin Pie Spice
• 1 tsp Kosher Salt
• ¾ cup Maple Syrup (240 g)
• ¼ cup Gluten Free 1-to-1 Baking Flour (40 g)
• ½ cup full-fat canned Coconut Milk (120 mL)
• 1 Tbsp Vanilla Extract
• Whipped Coconut Cream and Pecan Halves (optional)

Instructions

1. Preheat oven to 425°F. On a parchment lined baking sheet, roast whole sweet potatoes for about 40 minutes, or until fork tender. Set aside and remove skins once cool to the touch.
2. Lower oven temperature to 350°F. Spray and line an 8 x 8-inch baking pan with parchment paper.
3. Add pecans, flour, rolled oats, coconut sugar, salt and coconut oil into the bowl of a food processor. Blend for 2-3 minutes, until the mixture starts to bundle together in large loose crumbles.
4. Scatter crumbles evenly into prepared pan. Press firmly to create an even-layered crust. Bake for 10 minutes and allow to cool slightly.
5. Meanwhile, gently wipe out the bowl of the food processor. Blend together 3 cups of cooled sweet potato, spices, salt, maple syrup, flour, coconut milk and vanilla extract until completely smooth.
6. Smooth sweet potato mixture over crust and bake for 35 minutes. Allow the bars to fully cool, then slice into 16 pieces. Top each piece with whipped coconut cream and a pecan half (optional).