Vegan Sweet Potato Bars
Prep time
Cook time
Total time
Save time in the kitchen with these INCREDIBLE vegan sweet potato bars. They are a side dish and dessert rolled into one! Use purple sweet potatoes if you can find them for an eye catching dish.
Recipe type: Dessert
Cuisine: Vegan, Holiday
Serves: 16 servings
  • Crust
  • 2 sleeves vegan graham crackers
  • ¼ cup pecans
  • 1 tsp sea salt
  • 6 tbsp vegan butter
  • 5 large Medjool dates
  • 3 tbsp maple syrup
  • Filling
  • 1 medium to large purple sweet potato, about 3½ cups chopped
  • ¾ tsp cinnamon
  • ½ tsp minced ginger
  • 2 tbsp tapioca flour
  • ½ cup maple
  • 1 tsp vanilla
  • ⅓ cup soy milk
  • Topping
  • 1 10 oz bag mini vegan marshmallows
  1. Preheat the oven to 350 F. Line an 8x8 pan with parchment paper. In a high speed blender or food processor, process the grahams, pecans, and salt until you get a fine crumb, Add melted butter, dates, and syrup. Process until it resembles wet sand. Press the mixture evenly into the pan and bake until golden, about 10 minutes.
  2. Peel and dice the sweet potato. Bring a pot of water to boil. Boil until fork tender, about 7-8 minutes. Blend the potatoes with the syrup, cinnamon, ginger, vanilla, soy milk, and tapioca flour.
  3. Add filling to crust and bake until set, about 48-50 minutes. Let cool for 5 minutes. Meanwhile, increase the heat to 475 F. Line the top with marshmallows. Broil for 3-4 minutes until the tops are golden brown.
  4. Cool for ten minutes before slicing and serving. The bars hold their shape best when placed in the fridge before serving for 1-2 hours.
Most graham crackers are made with honey so be sure to check the label. Traditional Nabisco graham crackers are fully vegan and sold in most chain grocers.
Recipe by Carrots and Flowers at