Coconut-Sorghum Sweet Potato Pie Bars
Sweet potato pie you can slice, stack, and travel with.
Timing note: 75 mins
Coconut-Sorghum Sweet Potato Pie Bars
Sweet potato pie you can slice, stack, and travel with.
Timing note: 75 mins
The Key Move
Ensure the sweet potato filling sets properly by baking at 350°F (175°C) for the full 50 minutes, or until the edges are set and the center jiggles slightly.
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The Setup
- Cutting Board
- Chef's Knife
- Whisk
The Mise en Place
5 of 8Your prep station before cooking begins
Crust (0/3)
Filling (0/5)
My filling is still jiggly and wet even after baking for the full time.
That's a common sign it just needs a little more patience. Pop it back in the oven for 5-minute intervals. You're looking for the edges to be set and the center to have just a slig…
My bars are crumbling apart when I try to slice them.
Ah, that usually means they weren't quite cool enough before you went for the cut.
Chef's Notes
For a smoother filling, blend sweet potato puree with an immersion blender before mixing with other ingredients.
Ensure sorghum flour is well-incorporated to avoid a gritty texture. Whisk thoroughly.
Serve warm with a dollop of whipped coconut cream or a sprinkle of toasted coconut flakes.
The Method
CRUST
Press crust mix into square pan. Bake 10 mins.
FILLING
Whisk filling ingredients. Pour over crust.
BAKE
Bake 350°F (175°C) for 40-50 mins.
CHILL
Cool completely before slicing.
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