Yield: About 12 bars (in a 9″ × 9″ pan)
Prep time: ~15 minutes
Bake time: ~30–35 minutes
Cooling time: At least 30 minutes before slicing
Have you ever turned sweet potatoes into a dessert instead of a savory dish? What was your favourite way?
What’s your go-to treat when you want something comforting and a little bit different than a classic cookie or cake?
Do you prefer your dessert bars: (a) chilled and firm, or (b) warm and gooey?
Ingredients
For the crust/base layer:
1 cup (≈ 105 g) pecans (or walnuts if you prefer)
1 cup (≈ 92 g) rolled oats (gluten-free if needed)
2 Tbsp ground flaxseed + 5 Tbsp water (to make “flax egg”)
½ tsp salt
For the sweet potato filling:
4 cups (≈ 580 g) sweet potato, peeled and diced (about 2 medium)
½ cup (120 mL) unsweetened non-dairy milk (soy or other)
½ cup (120 mL) maple syrup (Grade A)
3 Tbsp arrowroot powder
1 Tbsp pumpkin-pie spice (or substitute: 1½ tsp cinnamon + ½ tsp ground ginger + ½ tsp ground cloves + ½ tsp nutmeg)
1 tsp vanilla extract
Pinch of salt
Equipment needed
9″×9″ (23×23 cm) baking pan
Food processor or blender (for crust + filling)
Medium pot with steamer or a steamer basket for sweet potatoes
Spatula
Oven preheated to 350 °F (≈ 175 °C)
Method
- Prep & preheat:
Preheat the oven to 350 °F (175 °C). Grease or line the 9″×9″ baking pan.
In a small bowl, mix the ground flaxseed + water and let sit for ~5 minutes until thickened (this is your “flax egg”). - Steam the sweet potatoes:
Place the diced sweet potatoes in a steamer basket over simmering water, cover, and steam until fork-tender (about 15 minutes). Drain well and set aside. - Make the crust/base layer:
In the food processor, combine pecans, oats, and salt. Pulse until you get a fine crumble. Add the flax egg and pulse again until a sticky dough forms. Press this mixture firmly into the bottom of the prepared baking pan, using the spatula to make an even layer. - Make the filling:
In the clean food processor (or blender), add the steamed sweet potato, non-dairy milk, maple syrup, arrowroot powder, pumpkin-pie spice, vanilla, and pinch of salt. Blend/process until the mixture is smooth and thick (about 60 seconds).
Spread this filling evenly on top of the crust layer in your baking pan. - Bake:
Bake in the middle rack of the oven for 30–35 minutes, or until the filling is set (it may still have a slight wobble in the center, but edges should be more firm). - Cool & slice:
Remove from the oven and allow to cool in the pan for at least 30 minutes. Once cool, you can refrigerate further if you like firmer bars. Use a sharp knife to slice into about 12 bars. - Serve & store:
Serve as is, or top with a dollop of whipped cream, toasted pecans, or a drizzle of maple syrup. Leftovers can be stored in an airtight container in the fridge for up to one week.
Tips & Variations
Nut-free option: Substitute pecans with pumpkin seeds or sunflower seeds in the crust.
Arrowroot substitute caution: Arrowroot behaves differently than cornstarch — if you substitute, expect slightly different texture.
Flavor tweaks: If you don’t have pumpkin-pie spice, the cinnamon/ginger/cloves/nutmeg blend above works well.
Serving suggestion: For warm bars, you can serve straight after cooling ~30 min; for firmer bars, chill 1–2 hours or overnight.
Make ahead: You can prepare crust and filling, refrigerate until firm, then slice just before serving.
Presentation: Use parchment paper overhang in the pan so you can lift the whole slab out and slice more cleanly.
Enjoy
