Vegan purple sweet potato pie bars are perfect for the holiday season. It’s an easy to make dessert that will surely wow even the most jaded guests!
Looking for a show-stopping dessert that’s as nutritious as it is stunning? These purple sweet potato pie bars deliver vibrant color without a drop of artificial dye.
With a buttery almond crust and silky sweet potato filling, these vegan pie bars are ideal for holiday gatherings, potlucks, or whenever you need an impressive make-ahead dessert.
Plus, they’re naturally gluten-free and accommodate multiple dietary restrictions without tasting “healthy.”
What makes these bars special:
- No artificial coloring – the purple hue comes entirely from Stokes purple sweet potatoes
- Vegan and gluten-free – accommodates multiple dietary needs
- Make-ahead friendly – prepare up to 3 days in advance
Why This Recipe Works
This recipe comes from Danny Seo’s Naturally, Delicious Desserts cookbook, and I’ve tested it extensively in my own kitchen. I received a copy of this book from the publisher.
The genius lies in the ingredient selection: almond flour creates a tender crust, coconut milk adds richness, and agar powder (derived from seaweed) gives you clean, bakery-quality slices.
Unlike traditional sweet potato pie that relies on eggs and dairy, this version achieves the same creamy consistency through smart ingredient swaps that actually enhance the natural sweet potato flavor.
Key Ingredients
Almond Crust
Almond Flour – Finely ground almonds create a naturally gluten-free, tender crust with subtle nuttiness. Use blanched (skinless) or unblanched based on preference.
Almond Butter – Look for pure almond butter with just one ingredient: almonds. This replaces traditional butter, adding healthy fats while binding the crust. Both store-bought and homemade work beautifully.
Ground Flax Meal – When mixed with water, flaxseed creates a gel that acts as an egg replacer, like in these vegan oatmeal cookies. Find it labeled as “milled flaxseed” or “flax meal” in the baking aisle.
Purple Sweet Potato Filling
Purple Sweet Potato – The star ingredient! I use Stokes Purple Sweet Potatoes, available at Whole Foods, Sprouts, and Ralphs (in season September through April). The vibrant purple intensifies when cooked.
Can’t find Stokes Purple? Try these alternatives:
- Okinawan sweet potato (tan skin, deep purple flesh)
- Charleston sweet potato (purple-red skin, bright purple interior)
- Ube (Filipino purple yam, though fresh ube is extremely rare in the US)
- Regular sweet potatoes or yams (orange varieties work perfectly—you just won’t get the purple color)
Full-Fat Coconut Milk – Critical for creaminess. The fat content creates that silky texture. Don’t substitute light coconut milk or you’ll end up with a grainy filling.
Agar Powder – This vegan gelatin substitute comes from seaweed and creates firm, sliceable bars. You cannot skip this ingredient—without agar, your filling won’t set.
All About Purple Sweet Potatoes
What do they taste like?
Purple sweet potatoes have a mild, slightly earthy flavor—milder than orange sweet potatoes. This makes them incredibly versatile for both sweet and savory dishes. The subtle taste allows other flavors (like vanilla and coconut) to shine.
Important: Always cook purple sweet potatoes before eating. Raw sweet potatoes are unpleasant and difficult to digest.
How to cook sweet potato
Use any method you’d use for regular potatoes:
- Boiling (15 minutes for 1½-inch chunks)
- Steaming (20 minutes)
- Baking (45-60 minutes at 400°F)
- Microwaving (5-7 minutes)
Pro tip: The flesh may look slightly dull when raw but transforms into a rich, deep purple after cooking.
The White “Bleed”
Don’t worry if your purple sweet potato releases white droplets when cut—that’s just starch escaping from the cells. Completely normal and safe.
Understanding Vegan Gelatin
Why Not Regular Gelatin?
Most people don’t realize that gelatin comes from animal collagen—typically pork or cattle skin, cartilage, and bones. That’s what makes Jell-O, gummy candies, and marshmallows off-limits for vegans.
Agar-Agar: Vegan Gelatin
Agar (also called agar-agar) is a plant-based alternative derived from red algae. It gels just like gelatin but is completely vegan.
Available forms:
- Agar powder (most convenient)
- Agar flakes (less concentrated)
- Agar sticks (harder to measure accurately)
I recommend agar powder for precise measuring and faster dissolving.
When converting recipes that use either flakes or powder, use this:
- 1 TABLESPOON agar flakes = 1 teaspoon agar powder
Non-vegan option: If you’re not vegan, you can substitute regular gelatin powder or gelatin sheets using standard package instructions.
How to Make Sweet Potato Pie Bars
Step 1: Prepare the Almond Crust
Preheat your oven to 350°F and line an 8-inch square pan with parchment paper, leaving overhang for easy removal.
Combine almond flour, almond butter, ground flax meal, sugar, salt, and water. The mixture will seem crumbly—this is correct. Press firmly into the prepared pan using a flat-bottomed glass or measuring cup.
Bake for 15 minutes until set. Cool while preparing the filling.
Step 2: Cook the Purple Sweet Potatoes
Peel and cut sweet potatoes into 1½-inch chunks. Place in a pot, cover with water, and bring to a boil. Reduce to a simmer and cook for 15 minutes until fork-tender. Drain thoroughly.
Step 3: Prepare the Agar Mixture
While sweet potatoes cook, combine coconut milk, agar powder, and agave in a small pot. Simmer while stirring frequently until the agar completely dissolves (no grains visible).
Step 4: Blend the Filling
Transfer drained sweet potatoes to a high-speed blender. Add the coconut-agar mixture, vanilla, and salt. Blend until completely smooth and thick—no lumps.
Step 5: Assemble and Chill
Pour filling over the cooled crust, spreading evenly. Let cool at room temperature for 20-30 minutes (this prevents condensation), then refrigerate for at least 4 hours until firm.
Step 6: Slice and Serve
Use a sharp, clean knife for clean cuts. Wipe the blade between slices for the prettiest bars.
Serving suggestion: These bars aren’t overly sweet. Drizzle with condensed coconut milk or serve with coconut whipped cream for added richness.
Storage
Refrigerator: Store in an airtight container for up to 5 days. Best enjoyed within 3 days for optimal texture.
Make-ahead: These bars are perfect for entertaining! Make them up to 3 days before serving.
Freezer: Not recommended. Agar releases moisture when frozen, creating a grainy, watery texture when thawed.
Recipe FAQ
You can use coconut sugar, unrefined brown sugar, or muscovado in the crust.
Full-fat coconut milk provides the best flavor and creamiest texture. If needed, you can use half coconut milk and half unsweetened soy or almond milk, but expect a less creamy, potentially grainier result.
No. Cornstarch is a thickener, not a gelling agent. Your filling won’t set properly. Use agar powder, agar flakes, or regular gelatin.
Vegan Purple Sweet Potato Pie Bars
Ingredients
Crust:
- 240 grams (2 cup) almond flour
- 85 grams (⅓ cup) unsalted almond butter
- 20 grams (3 Tbsp) ground flax meal
- 50 grams (¼ cup) granulated sugar
- pinch kosher salt
- 60 grams (¼ cup) filtered water
Filling:
- 900 grams (about 2 pounds) purple sweet potato
- 14 oz can coconut milk, full-fat, unsweetened
- 6 teaspoon agar powder*
- 170 grams (½ cup) agave nectar
- 2 teaspoon pure vanilla extract
- pinch kosher salt
Instructions
- Make the crust: Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, allowing overhang on two sides. Mix together almond flour, almond butter, ground flax meal, sugar, salt, and water until a crumbly dough forms. Press firmly into prepared pan. Bake for 15 minutes. Cool completely.
- Cook sweet potatoes: Peel and cut sweet potatoes into 1½-inch chunks. Place in a pot, cover with water, and bring to a boil. Reduce heat and simmer for 15 minutes until tender. Drain well.
- Prepare agar mixture: In a small saucepan, combine coconut milk, agar powder, and agave. Simmer while stirring frequently until agar completely dissolves, about 3-5 minutes.
- Blend filling: Add drained sweet potatoes to a high-speed blender. Pour in the coconut-agar mixture, vanilla, and salt. Blend until completely smooth and thick.
- Assemble: Pour filling over cooled crust and spread into an even layer. Cool at room temperature for 20-30 minutes, then refrigerate for at least 4 hours until firm.
- Slice and serve: Use a sharp, clean knife to cut into 12 bars. Wipe knife between cuts for clean slices.
Notes
- Agar, also known as agar-agar, is derived from seaweed (red algae). It is a vegan alternative to gelatin.
- Agar sticks, agar flakes, and agar powder are the most commonly sold versions. The original recipe calls for agar flakes.
- 1 Tablespoon agar flakes = 1 teaspoon agar powder.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Hi,
I was wondering if I could replace the sugar with maple syrup. Also if I could use half coconut milk and half soy milk? Or using only soy milk or almond milk?
No, it’s not a good idea to use maple syrup in place of the sugar. You may sub in coconut sugar, unrefined brown sugar, or muscovado. As for the milk, I highly recommend using full-fat unsweetened coconut milk. It provides the best flavor and texture. You need the fat from the coconut milk to give the bars its smooth, creamy texture. If you are trying to reduce the fat content, you may use half coconut milk and half other milk (soy or almond). Be aware that using other milks will change the texture of the bars. They may be a little grainy.
Awesome recipe. I didn’t have any almond flour so I substituted 1/2 rice flour and 1/2 ground slivered almonds. Also was missing agar agar and agave so substituted gelatine and honey. No longer vegan but they are very festive and tasty and came out super great!
Is corn starch an acceptable substitute for agar?
No, cornstarch cannot be used in place of agar. Cornstarch is a thicken. The filling will not set with cornstarch.
You may use gelatin powder or gelatin sheets in place of agar.
Question on the nutritional facts: are those numbers for the whole pan or for each bite size piece?
Excited to try this recipe!
The estimated nutritional facts refer to one serving when the whole pan is divided into 12 portions.
QUESTION… Have you ever made these with Stevia or Monk Fruit… off sugar, no Agave either…