This post contains affiliate links. Please see our disclosure policy.
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.
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.
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.
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!
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
Save now, cook later.
We’ll email this post to you, so you can come back to it later!
Sweet Potato Bars (No-Bake!)
Video
Ingredients
Gingerbread Crust
- 1 cup almonds, or 1 cup blanched almond flour
- ½ cup unsweetened shredded coconut
- 1 cup Medjool dates, pitted
- 1 tbsp molasses
- 1 ½ inch fresh ginger, minced
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp cayenne pepper
- pinch of black pepper
- pinch of sea salt
- 1 tbsp coconut oil
Sweet Potato Filling
- 1 ½ cups sweet potato puree, or sweet potato flesh
- ⅓ cup maple syrup or coconut nectar
- ¼ cup melted coconut oil
- 1 tsp freshly squeezed lemon juice
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoon ground cardamom
- ¾ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ⅛ teaspoon black pepper
- 2 tablespoons coconut flour
Instructions
Gingerbread Crust
- Line an 8×8-inch baking pan with parchment paper.
- 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.
- 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.
- 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
- 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.
- Spoon the filling into the crust and spread it out with the back of a large spoon or rubber spatula.
- If you prefer soft bars, enjoy them fresh. Otherwise, cover the pan and refrigerate for about 6 hours or until firm and set.
- Enjoy cool, cut into squares. Top with additional shredded coconut or vegan whipped cream if desired!
Notes
- 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.
- 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!
We used canned sweet potato and it didn’t firm up at all. Do you think fresh sweet potato might have helped? Also I can try to add more flour or oil like you mentioned above. The flavor is delicious!!!!
Very delicious, spice-forward and oh so satisfying! I didn’t have the coconut flour, so substituted almond flour. I also used part maple syrup and part Lyle’s Golden Syrup. Shared with the neighbors who said Wow! Thank you for this tasty treat recipe!
These were wonderful, although sweeter than I expected! My crust was a bit crumbly but it was all delicious. Note: for some reason this doesn’t appear on the main recipe page.
Hi Lavern! Yes, you could use almond flour.
Thanks! Good question. You could use sunflower seeds 🙂
These are incredible! I made this recipe last night for a vegan Friendsgiving potluck this weekend and I know my friends will love it. I was licking the blender! I added a half cup of soaked cashews for extra creaminess/firming, about 1.5T lemon juice instead of 1tsp, and left out the coconut flour (don’t have). Stuck the pan in the freezer to firm up and will thaw in the fridge overnight. I can’t wait for everyone to try them!
Amazing!! thank you so much 🙂
I like your idea of using cashew in place of the coconut flour. I’m allergic to cashews, but I will try that with mac nuts.
Happy Thanksgiving Robin!
I made these but the filling didn’t set. They’re delicious, but I wish the filling would have set. I used pumpkin instead of sweet potato, but otherwise followed the recipe as is for the filling. I wouldn’t be able to serve these to others as is, but they’re so tasty that I’d try again so I could share them. Any thoughts?
For the crust, I didn’t have near enough molasses so I used maple syrup and it still came out yummy and gingerbread tasting.
Hey there!! What texture was the filling? It firms up a bit, but otherwise stays pretty soft. Not as firm as the filling for a sweet potato pie. However, the pumpkin (if canned) could have had more moisture in it than sweet potato (especially if it was baked at home). In that case, to firm it up more you can add more coconut flour and/or coconut oil (which firms when chilled). Bon appetit!!
Made them yesterday! My coworkers loved them! Sooooo delicious!
This look amazing! I have a free Saturday so I may give this a try this weekend!
I can’t wait to try this! So happy I helped inspire it. Love the video.