Can I use canned sweet potato puree?

I do not recommend it, it is typically much more watery and could mess up the filling texture.

Can I use all purpose flour instead of almond flour if I'm not gluten-free?

I do not recommend it, almond flour contains natural oils that make it MUCH more moist than wheat flour so they are not one-for-one substitutes for each other.

Can I make these bars ahead of time?

Yes, these bars are a perfect make-ahead dessert. You can bake them one or two days in advance and store them in the fridge until ready to serve.

Could I substitute other nuts for the pecans?

It will completely change the flavor profile, but sure! Walnuts or peanuts would be delicious in my opinion.

Healthy Sweet Potato Pecan Pie Bars (gluten-free + dairy-free!)

Description

These healthy pecan pie bars with a creamy sweet potato twist combine two thanksgiving dessert favorites into one delicious easy treat! With a gluten-free shortbread crust made with almond flour and a rich dairy-free sweet potato caramel pecan filling sweetened with maple syrup, this healthier recipe is the perfect holiday dessert!

Ingredients

Scale

Shortbread Crust

1 1/2 cups (168g) almond flour
1/3 cup (40g) coconut flour
1/4 tsp salt
1/4 cup (80g) maple syrup
1/3 cup (65g) coconut oil

Sweet Potato Pecan Filling

1 Bako Sweet Potato
2 tbsp (30ml) almond milk
1/4 cup (80g) maple syrup
2/3 cup (90g) coconut sugar
1/3 cup (65g) coconut oil
2 tbsp (15g) tapioca starch
1 tsp vanilla extract
1/4 tsp salt
2 cups (240g) pecan halves

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Instructions

Preheat the oven to 425°F. Use a fork to poke holes in all sides of the Bako Sweet potato, and place on a foil-lined pan. Bake for 45-50 minutes until fork tender. Slice open and allow to cool.
Reduce the oven temperature to 350°F and line an 8×8″ baking pan with parchment paper.
Combine all the crust ingredients in a mixing bowl, and mix with a pastry blender or fork until moist and clumpy.
Press into the bottom of the prepared pan, and bake for 15 minutes at 350°F until the edges are golden brown. Set aside to cool while you prepare the filling.
Scoop out the sweet potato flesh (you should get about 150g) and blend with the almond milk to create a puree (it doesn’t have to be perfectly smooth!).
In a medium saucepan, combine the coconut sugar, maple syrup, coconut oil, tapioca starch, vanilla, and salt. Bring to a boil over medium-high heat, boil for 2-3 minutes whisking constantly, then remove from the heat.
While the mixture is still hot, whisk in the sweet potato puree.
Stir in the pecans.
Pour this mixture on top of the crust, and smooth evenly.
Bake for 20-22 minutes at 350°F.
Cool completely before slicing into squares. Serve with a sprinkle of flaky salt if desired.
Store leftovers in an airtight container in the refrigerator.

Keywords: gluten free, grain free, thanksgiving, easy, dairy free, sweet potato pie, sweet potato, shortbread, baking, dessert