I’ve spent two years of my life in North Carolina. Not all in one sitting. My dad lives there so I would spend summers and the occasional christmas there. When you add it all up it’s a fair amount of time. I loved it there. I loved my summer friends. I have so many memories. Surprisingly enough, I never really ate sweet potatoes or pecan pie while there. I was more apt to be eating cheesecake in the summer months. Fact: I used to eat a whole cheesecake every summer over the course of a week while there. It’s one of my favorite cakes. Anyhow, sweet potatoes, sweet potato pie, and pecan pie are all things I love. These bars are supposed to bring it all together. I think the crust could have been a little sweeter but otherwise they weren’t bad.
Sweet Potato Pecan Pie Bars from Bob’s Red Mill United States of Cookies
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- 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 8×8” pan and bake for 15 minutes. Let crust cool for 10-15 minutes.
- 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.
- 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.
*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.
