These easy Sweet Potato Bars are a no-bake, healthy treat perfect for fall get-togethers or seasonal snacks. Made with clean, whole-food ingredients, they’re naturally sweet, warmly spiced, and irresistibly creamy.
This recipe was written on December 31, 2013. It was updated with additional recipe information and new photos on November 19, 2025.
Love the cozy, warming flavors of sweet potato pie, but don’t want a cleaner sugar-free option? These sweet potato bars are my ultimate holiday hack for festive flavor. There’s no oven required — just blend, press, and chill for a creamy, spiced sweet potato filling over a nutty gingerbread-inspired crust. They’re naturally sweet and full of seasonal warmth, and they come together quickly for a standout dessert or grab-and-go treat.
This sweet potato bar recipe has become a staple in my holiday prep. I first adapted it from a no-bake pumpkin bar, swapping in sweet potatoes for a filling that tastes just like sweet potato pie (with a hint of gingerbread cookies!), only healthier and a little easier. They’ve quickly become a top-requested treat at my family holiday gatherings and will make a great addition to your holiday dessert table!
For more sweet potato-inspired desserts, try my Sweet Potato Macaroons, Nana’s Vegan Sweet Potato Pie, or Vegan Pecan Pie (with sweet potato).
Ingredients
Almonds: Use raw almonds or blanched almond flour as the base of your crust. They add a naturally sweet, nutty flavor and bind well with the dates. Substitute with walnuts, pecans, or cashews if preferred.
Unsweetened Shredded Coconut: Adds texture and a subtle, nutty coconut aroma. For the best taste, use shredded coconut rather than desiccated or coconut chips. Lightly toast before adding for a deeper flavor––but I always keep it raw.
Medjool Dates: The naturally sweet, sticky texture helps hold the sweet potato bar crust together without baking or added sugar. Soak them in warm water before blending for easier mixing, if necessary.
Molasses: Adds a rich depth of flavor and warm, slightly smoky sweetness.
Fresh Ginger: Freshly grated ginger adds a spicy, fragrant note that enhances the gingerbread-like flavor in the crust. Or substitute with ½ teaspoon of ground ginger if you don’t have fresh.
Spices: Ground cinnamon, nutmeg, cardamom, ginger, and cloves add a classic fall flavor, while a hint of cayenne and black pepper give the crust and filling a cozy gingerbread-inspired warmth. Sea salt balances the sweetness and brings out the spices.
Coconut Oil: Helps bind the crust and adds richness to the filling for a tender, cohesive texture. Melt and bring to room temperature before adding for easier mixing.
Sweet Potato Puree: Make your own sweet potato puree, or use canned, unsweetened puree for convenience. If making it homemade, I recommend using Garnet or Jewel varieties for the sweetest flavor. For convenience, you can use sweet potato flesh without pre-blending, as it will blend with the other ingredients.
Maple Syrup or Coconut Nectar: Provides natural sweetness and complements the earthy spiced flavors in the filling. Maple syrup adds a caramel-like flavor, while coconut nectar adds a brighter sweet note.
Lemon Juice: Brightens the flavors and balances the sweetness. Use freshly squeezed lemon juice for the best flavor.
Vanilla Extract: Pure vanilla extract enhances the natural sweetness and adds a warming depth to the filling.
How to Make Sweet Potato Bars
These no-bake sweet potato bars come together easily — just blend, press, and chill your way to a perfectly spiced, creamy treat that tastes like sweet potato pie in bar form.
- Prepare Crust. Line an 8×8-inch baking pan with parchment paper. Place the almonds, shredded coconut, dates, molasses, fresh ginger, cinnamon, nutmeg, cloves, cayenne pepper, black pepper, salt, and coconut in a food processor. Blend until well combined.
- Test Crust Texture. Gather some of the crust into your hand, squeezing it to test if it forms a tight ball in your palm. If the crust doesn’t stick, add another date and blend again.
- Press Crust. Once the crust sticks when squeezed, transfer it to the baking pan, and press it firmly to the bottom to create a crust.
- Prepare Filling. Clean out the food processor bowl and return it to the base. Add the sweet potato puree, maple syrup, melted coconut oil, lemon juice, vanilla, salt, cinnamon, cardamom, ginger, cloves, black pepper, and coconut flour to the food processor. Blend until smooth. Taste, and add more maple syrup if necessary.
- Transfer Filling to Crust. Spoon the filling into the crust and spread it out with the back of a large spoon or rubber spatula.
- Set the Bars. If you prefer soft bars, enjoy them as is. Otherwise, cover the pan and refrigerate overnight, at least 6 hours, or until firm and set.
- Serve. Enjoy cool, cut into squares. Top with additional shredded coconut or vegan whipped cream if desired!
Jenné’s Recipe Tips
- Use homemade sweet potato puree. If you have the time, preparing your own puree makes a huge difference in texture and flavor!
- Check date softness. Soft dates mix more easily and bind the crust better. If firm or dry, soak in hot water for 10 minutes, then drain and add to the food processor.
- Check crust texture. After blending the crust ingredients, squeeze some of the dough in your hand. If it doesn’t stick to form a ball in your palm, add another date and blend again. You want the crust to stick together for the best base. However, be careful to not overblend the crust.
- Blend thoroughly. For ultra-creamy bars, blend the filling until completely smooth and lump-free.
- Adjust sweetness. Taste the filling after blending and add more maple syrup if your sweet potatoes have a milder flavor.
- Chill for firm texture. This sweet potato bars recipe can be enjoyed right away if you prefer the bars soft. For a firmer, pie-like bite, I recommend refrigerating them for at least 6 hours before slicing and serving to allow the texture to set.
- Make ahead of time. This recipe is even better enjoyed the next day after chilling overnight. Get ahead of holiday preparations by making a batch or two ahead of time!
Recipe Variations
Want to add a delicious twist to your sweet potato bars? Check out these optional variations:
- Pumpkin Swap: Replace the sweet potato puree with pumpkin puree for a switch that feels just as cozy and autumnal. Add maple syrup or coconut sugar to taste; pumpkin isn’t as naturally sweet.
- Chocolate Drizzle: Melt ½ cup vegan dark chocolate or vegan white chocolate chips (or chopped chocolate) with 1 teaspoon coconut oil for a glossy, pourable glaze. Drizzle over the bars before chilling for a beautiful finish and a decadent, candy-bar-like flavor.
- Nut-Free: Swap almonds 1:1 for sunflower or pumpkin seeds. The flavor will still be earthly and slightly sweet while making the recipe completely nut-free.
- Extra Spiced: Increase the spices in the crust and filling to taste, or add a pinch of allspice to the filling for a little extra holiday warmth.
Serving Suggestions
Enjoy sweet potato pie bars topped with vegan whipped cream or a scoop of ice cream for a festive holiday dessert. Pair with your favorite warm drink or mocktail for a cozy pick-me-up, or add to lunchboxes for a fun snack. Here are a few of my favorite recipes to serve with this seasonal treat:
Storage Directions
- Refrigerating: Store the bars in an airtight container in the fridge for up to 1 week.
- Freezing: Wrap bars individually in plastic wrap, then transfer to a freezer-safe airtight container and freeze for up to 3 months. Thaw overnight in the fridge before serving.
More Holiday Dessert Recipes
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Gingerbread Crust
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Line an 8×8-inch baking pan with parchment paper.
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Place the almonds, shredded coconut, dates, molasses, ginger, cinnamon, nutmeg, cloves, cayenne pepper, black pepper, salt, and coconut in a food processor. Blend until well combined.
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Gather some of the crust into your hand, squeezing it to test if it forms a tight ball in your palm. If the crust doesn’t stick, add another date and blend again.
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Once the crust sticks when squeezed, pour it into the baking pan, and press it firmly to the bottom to create a crust.
Sweet Potato Pie Filling
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Clean out the food processor bowl and return it to the base. Add the sweet potato puree, maple syrup, melted coconut oil, lemon juice, vanilla, salt, cinnamon, cardamom, ginger, cloves, black pepper, and coconut flour to the food processor.
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Blend until smooth. Taste, and add more maple syrup if necessary.
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Spoon the filling into the crust and spread it out with the back of a large spoon or rubber spatula.
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If you prefer soft bars, enjoy them fresh. Otherwise, cover the pan and refrigerate for about 6 hours or until firm and set.
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Enjoy cool, cut into squares. Top with additional shredded coconut or vegan whipped cream if desired!
- Refrigerating: Store the bars in an airtight container in the fridge for up to 1 week.
- Freezing: Wrap bars individually in plastic wrap, then transfer to a freezer-safe airtight container and freeze for up to 3 months. Thaw overnight in the fridge before serving.
Jenné’s Recipe Tips:
- Use homemade sweet potato puree. If you have the time, preparing your own puree makes a huge difference in texture and flavor!
- Check date softness. Soft dates mix more easily and bind the crust better. If firm or dry, soak in hot water for 10 minutes, then drain and add to the food processor.
- Check crust texture. After blending the crust ingredients, squeeze some of the dough in your hand. If it doesn’t stick to form a ball in your palm, add another date and blend again. You want the crust to stick together for the best base. Be careful not to overblend the crust.
- Blend thoroughly. For ultra-creamy bars, blend the filling until completely smooth and lump-free.
- Adjust sweetness. Taste the filling after blending and add more maple syrup if your sweet potatoes have a milder flavor.
- Chill for firm texture. This sweet potato bars recipe can be enjoyed right away if you prefer the bars soft. For a firmer, pie-like bite, I recommend refrigerating them for at least 6 hours before slicing and serving to allow the texture to set.
- Make ahead of time. This recipe is even better enjoyed the next day after chilling overnight. Get ahead of holiday preparations by making a batch or two ahead of time!
Calories: 350kcal | Carbohydrates: 45g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.002g | Sodium: 90mg | Potassium: 612mg | Fiber: 7g | Sugar: 29g | Vitamin A: 9030IU | Vitamin C: 9mg | Calcium: 103mg | Iron: 2mg