Healthy Vegan Sweet Potato Pie Bars

happy weekend friends!! wow, so many people are pumped for Healthy Vegan Sweet Potato Pie Bars and that’s made me even more excited to share! the bars truly are out of this world and you won’t believe how easy it is to make them. also, there’s no added sugar!

no added sugar, so that means that i just used dates and a banana to sweeten the bars.

love a recipe sometimes with no added sugar! while maple syrup is amazing, i know a lot of people enjoy these kinds of recipes.

something that’s really important in this recipe- use fresh sweet potatoes, not canned ones. while canned sweet potatoes are amazing for some recipes, not this one.

it’s not only important to use fresh ones for the taste but also the texture.

for the filling, everything is going to be added to a blender and blended until a super smooth and thick consistency.

additionally, you will need a food processor for the crust!

while it might be slightly annoying to use two different appliances, trust me, the recipe is worth it. everything else about it is easy.

plus, the crust and filling bake at the same time!

you don’t pre bake the crust and then add the filling.

instead, you lay out the crust, top with the filling and then bake for about 35 minutes together.

the texture for both is exceptional! the crust is hard but still has a somewhat chewy component and the filling is just so creamy but stays in tact.

super important- you HAVE to let the bars cool for at least 30-45 minutes before cutting into them so they set.

i’m going to go over the ingredients you need below, but an important one is going to be arrowroot powder.

i used bob’s red mill brand and i don’t recommend you replace it with something else such as cornstarch or tapioca flour.

arrowroot is unique in baking and to ensure they come out perfectly, just stick with that!

here’s everything you need to make the bars:


4 cups of boiled sweet potatoes

1 large banana

3 tablespoons arrowroot powder

1 teaspoon cinnamon

¼ cup of sunflower seed butter (sunbutter is best)

½ cup unsweetened plain almond milk

1 tsp vanilla extract


7 medium-large medjool Dates

¾ cup of oat flour

½ cup of almonds

¼ cup of sunflower seed butter

½ cup almond milk

while i said this in my stories on and my reel, i’ll say it here too lol, this is not the start of fall recipes for me!

fall recipes are THE best but i’m not ready to start cranking them out yet, i just happened to have a million sweet potatoes that needed to be eaten.

sweet potatoes are amazing any time of the year but yeah, this would TOTALLY be an amazing recipe for the holidays.

here are some other sweet potato recipes of mine that you would love!

Spicy Barbecue Breakfast Sweet Potatoes

Vegan Cheesy Sweet Potato Taquitos

Healthy Vegan Sweet Potato Mac and Cheese

Baked Sweet Potato Spinach Soup

Vegan Pizza Twice Baked Sweet Potatoes

Roasted Veggies and Tofu with Mashed Sweet Potatoes

Vegan Chili Stuffed Sweet Potatoes

Vegan Sweet Potato Black Bean Taquitos

Bruschetta Sweet Potato Toast

Sweet Potato Pie Marshmallow Cookies

are you going to make my Healthy Vegan Sweet Potato Pie Bars?!

if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business. 

also, you can follow upbeetandkaleingit on InstagramPinterest, and Facebook for more vegan recipes!

do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!

it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!

Healthy Vegan Sweet Potato Pie Bars

Recipe by MaryCourse: Bars, Bars, Breakfast, DessertsDifficulty: Easy


Cooking time




  • Filling
    4 cups of boiled sweet potatoes (cut into pieces)
    1 large overripe banana
    3 tablespoons arrowroot powder
    1 teaspoon cinnamon
    ¼ cup of sunflower seed butter (can use nut butter)
    ½ cup unsweetened almond milk
    1 tsp vanilla extract
    7 pitted medium-large medjool dates
    ¾ cup of oat flour
    ½ cup of raw almonds
    ¼ cup of super creamy sunflower seed butter (can use nut butter)
    ½ cup almond milk


  • preheat the oven to 350 degrees.
  • boil the sweet potato pieces in water for about 12 minutes or until tender and easily pierced with a fork.
  • drain the sweet potatoes and then add all filling ingredients to a blender and blend until a smooth and thick consistency.
  • for the crust ingredients, blend in a food processor until the consistency is sticky and grainy. add to a parchment lined 8 x 11 baking sheet. the crust is sticky, so you can slightly wet your hands to evenly distribute it.
  • pour the filling on top and bake for 35 minutes. let the bars cool down COMPLETELY- 30 to 45 minutes before cutting into them. they’re even better if refrigerated for a couple of hours.
  • add toppings like vegan whipped cream if you want and enjoy!

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2 Responses

  1. Hi Mary,
    I tried this recipe today for me and my boyfriend (vegan) and some friends (with a no artificial added sugar diet) and it turned out so well! You gave great instructions so it really was easy to follow :-). I changed out the arrowroot powder with cornstarch, as it’s really hard to find in my local store and added more spice (nutmeg, ginger, clove) to make it more autumnal. I loved the sweet crust and the smooth filling, the dates made it deliciously sweet (and theoretically you can always serve it with vanilla icecream or maple sirup if you crave more sweetness) and the almonds are great too! Definitely a new favourite!
    Thanks so much for sharing!
    Greetings from Vienna, Austria 🙂

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hi, i'm mary!

I create vegan recipes using real foods that will nourish both your body and soul.

Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations!

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