Beyond the Bite Spiced Sweet Potato Pie Bars

Basic Pie Dough

  • 6.3 oz Otto's cassava flour
  • 4.8 oz non-hydrogenated palm shortening, chilled (or) butter
  • 1.2 oz water, ice cold
  • 3/4 tsp sea salt
  • .15 oz maple sugar (1 tsp)
  • .15 oz vanilla extract (1 tsp)

Filling Ingredients

  • 1, 15 oz can of pureed orange sweet potato
  • 1 cup pureed white sweet potato, baked
  • 1/2 cup maple syrup
  • 1/4 tsp sea salt
  • 1 tbsp ground ginger
  • 1 tbsp vanilla extract
  • 1/4 cup maple sugar (optional - sprinkling on top before baking)
  • 1/4 cup cold water
  • 1 tbsp gelatin (mix with water and add to food processor at the end)


  • Preheat oven to 350 degrees
  • Cut shortening into chunks and place in the fridge to chill.
  • Combine cassava flour, sea salt, and sugar in a bowl.
  • Cut in the shortening by hand or with a dough cutter until pea size, then add in vanilla extract and cold water, mixing until just combined.
  • Grease a 9x13" baking pan and press dough into the bottom in an even layer.
  • Poke holes in the crust with a fork and pre-bake for 15 minutes.
  • To prepare the filling, poke the white sweet potatoes with holes and bake in the oven until fork tender.
  • Once sweet potatoes are baked, peel off the skins and measure out 1 cup.
  • Place white sweet potato, pureed orange sweet potato, maple syrup, ginger, sea salt, and vanilla in a food processor, blending until smooth.
  • While the food processor is running, stir together water and gelatin in a small bowl and add it to the food processor.
  • Pour the filling into pre-baked crust, sprinkle with maple sugar if using, and place in the oven, allowing it to bake for 1 hour.
  • Remove from the oven and allow to cool before slicing and serving with coconut whipped cream.