Gluten Free Sweet Potato Pecan Pie Bars

 

We’re making some true southern-inspired Christmas cookies today and I couldn’t be more excited about it! I mean, does it really get more southern than Sweet Potato Pie?

I’ve only lived in the south for a little over 2 years now, but I can honestly say that it’s been a blast getting new inspiration from all those classically southern dishes I’m surrounded by here in North Carolina. Collard greens, pecan pie, buttermilk biscuits, barbecue, pot pie, anything with gravy— ohhh it’s all just so comforting. Comforting, but usually not vegetarian. Or healthy for that matter.

So I’ve taken it upon myself over these past few years to channel this inspiration into comforting, veggie-friendly southern dishes. Like this Minestrone Pot Pie. Or these Vegan Biscuits & Gravy. Or these Vegan Pumpkin Oatmeal Streusel Bars. All that coziness, just a little more friendly to eaters like me!

And that’s exactly what we’re doing today— cookie style!

Gluten Free Sweet Potato Pecan Pie Bars // pumpkinandpeanutbutter.com

Gluten Free Sweet Potato Pecan Pie Bars // pumpkinandpeanutbutter.com

 

Today, I’m teaming up with Bob’s Red Mill with a cookie inspired by my {current} home state of North Carolina: Sweet Potato Pecan Pie Bars! 49 other bloggers and I are each sharing a cookie inspired by our state, together creating 50 States of Cookies— how cool is that?!?

Bob’s United States of Cookies campaign has a mission of bringing our country together with sweet treats that celebrate our wonderful nation, showcasing it’s immense diversity in cookie form! What an amazing way to celebrate togetherness, especially with the current happening in our country. Ohhh and it’s the holiday season, so what better time??

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. I love how easy this flour is to use, since it’s the perfect blend of finely ground brown rice flour, sweet white rice flour, whole grain sorghum flour, potato starch, and tapioca flour. I literally don’t have to add a thing to make them have an amazing taste and texture! Definitely a huge win for gluten free cookies.

 

Gluten Free Sweet Potato Pecan Pie Bars // pumpkinandpeanutbutter.com

Gluten Free Sweet Potato Pecan Pie Bars // pumpkinandpeanutbutter.com

 

This flour is also perfect for these bars as it gives them that crumbly, buttery pie crust-style base I was hoping for. Top them off with that creamy, silky sweet potato puree and crunchy candied pecans and I’m in southern heaven! I made my sweet potato puree from scratch (which is super easy, just a little more time consuming), but feel free to use canned puree if you’re in more of a time crunch.

These 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!

 

Gluten Free Sweet Potato Pecan Pie Bars // pumpkinandpeanutbutter.com

Gluten Free Sweet Potato Pecan Pie Bars // pumpkinandpeanutbutter.com

 

So if you’re on the lookout for some unique cookie recipes, or are just curious what state-inspired recipes all these awesome bloggers came up with, make sure you visit Bob’s Red Mill’s United States of Cookies website for the whole round up!

And if you’re looking to try this Gluten Free 1:1 Baking Flour, or any other Bob’s baking products, here’s a coupon off your next purchase! Happy baking everyone!

 

Gluten Free Sweet Potato Pecan Pie Bars // pumpkinandpeanutbutter.com

Gluten Free Sweet Potato Pecan Pie Bars

Serves 9-12
Cook time 50 minutes
Dietary Gluten Free
Meal type Dessert

Ingredients

for the crust

  • 1 cup Bob's Red Mill Gluten Free 1:1 Flour
  • 1/2 cup old fashioned oats
  • 1/2 cup butter, softened
  • 1/4 cup coconut sugar
  • 1/2 teaspoon salt

for the filling

  • 1 1/2 cup sweet potato puree
  • 3/4 cups full fat coconut milk
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt

for the topping

  • 1 1/2 cup chopped pecans
  • 1/4 cup coconut sugar

Note

*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.

Directions

Step 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.
Step 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.
Step 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.

I was selected for this opportunity as a member of Clever and the content and opinions expressed here are all my own.

Gluten Free Sweet Potato Pie Bars // pumpkinandpeanutbutter.com

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

12 Comments

    • So glad you like them Rachel! Let me know what you think, if you get the chance 🙂

      • I couldn’t wait another day so made them this afternoon – a delicious combo thanks Liz! The middle layer is super-gooey and such a lovely flavor. I’ve shared your link on our recipe blog’s facebook site 🙂

  1. Ah, I just love their gluten-free flour blend! It’s so versatile, I can pretty much use it for all my baking! These sweet potato pecan pie bars sound heavenly! It’s like the two best pies combined into one!! YUM!

    • It’s the BEST! I use it all the time too— and it gives these bars such a great pie crust-like texture 🙂 Thanks Joscelyn!

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