Sweet Potato Pie Bars
Ingredients
Crust
- 1 cup Pecans or Walnuts
- 1 cup Rolled Oats
- 3 tbsp Ground Flax + 1/4 cup Water
- 1 tsp Salt
Filling
- 3 medium Sweet Potatoes
- 1/2 cup Unsweetened Almond Milk (or soy milk)
- 1/2 cup Maple Syrup
- 4 tbsp Arrowroot Powder
- 1 tsp Cinnamon Powder
- 1/2 tsp Ground Nutmeg
- 1 tsp Ground Cloves
- 1 tsp Vanilla Extract
Preparation
Preheat the oven to 400F. Bake sweet potatoes for 50 minutes. Rotate at around 25 minutes.
Meanwhile, mix 3 tbsp of ground flax with 1/4 cup of water in a small bowl and set aside to let thicken. Add the rolled oats, pecans and salt to a food processor and blend until a fine crumbs forms.
Once the flax has thickened, add it to the pecan and oats mixture. The mixture should form a sticky dough-like texture.
Press the crust dough into a greased 9×9" baking tray. Rinse out the food processor really quick.
Scoop out the inside of the sweet potatoes and add to the food processor with the remaining ingredients, and blend until thick and smooth. Spread mixture over top of the pecan and oat crust. A spatula can help even out and make it smooth.
Place in the oven and bake for 30 minutes. Cool off for at least 30 minutes before serving.
