Irresistible Vegan Purple Sweet Potato Bars. A delicious Holiday side dish and dessert all rolled into one!
Thanksgiving is next week and if you’re anything like me, you might be dreading having to make every single dish yourself so you can have a fully plant-based dinner.
In the spirit of saving time in the most delicious way possible, I’ve created the perfect holiday dessert/side dish combo– Vegan Sweet Potato Bars! Made with purple sweet potatoes cause I’m extra and they were available at Trader Joe’s. 🙂
These vegan sweet potato bars should come with a warning label! I ate five (yes FIVE!) the day that I made them. It’s a buttery graham crust paired with a creamy, lightly sweetened sweet potato filling, topped with toasted marshmallows. Sound good? Read on!
To save even more time on Thanksgiving Day, make a batch of these vegan sweet potato bars 2 days before without baking them. Bake them and add the marshmallow layer the next day, then keep them in the fridge. I actually prefer to eat them chilled.
For more incredible Thanksgiving recipes, check out our Vegan Shepherd’s Pie, Cream Cheese Stuffed Vegan Cornbread Muffins, and Vegan Green Bean Casserole. Stay tuned for a Thanksgiving Round Up post coming soon!
To save the recipe for later, pin the photo below!
- 2 sleeves vegan graham crackers
- ¼ cup pecans
- 1 tsp sea salt
- 6 tbsp vegan butter
- 5 large Medjool dates
- 3 tbsp maple syrup
- 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
- 1 10 oz bag mini vegan marshmallows
- 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.
- 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.
- 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.
- 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.