Sweet Potato Bars

Buttery crust and velvety, spiced filling come together in a dairy-free, comforting seasonal treat.

Time

Preheat oven to 350°F and line a 9×9-inch pan with parchment paper leaving an overhang on each side for easy removal. Grease the parchment with non-stick spray.
For the crust, cream dairy-free butter and sugar until light and fluffy, about 3 minutes. Scrape the sides of the bowl with a spatula and cream again.
Add the eggs, yolks, and vanilla beating until just combined. Scrape and mix again.
In a separate medium bowl, whisk together all-purpose flour, baking powder, and salt.
With the mixer on low, gradually add the flour mixture and mix until just combined.
Press into the bottom of the prepared pan and freeze for 30 minutes. Poke all over the dough with a fork and bake for 25 minutes until lightly browned. Let cool for 10 minutes while you prepare the filling.
In a large bowl, whisk sweet potato puree, Sweetened Condensed Coconut Milk, eggs, brown sugar, cinnamon, nutmeg, and vanilla extract until well combined.
Pour onto the crust and bake until filling is set, about 1 hour.
Let cool completely then chill in the fridge for 1 hour before slicing.
With a hot clean knife, cut into four quadrants. Then cut each quadrant into four triangles for a total of 16 triangles.