You will definitely want to save room for this yummy 3 layer dessert after Thanksgiving dinner. 

Recipe Creator: Move & Munch

Yields: About 12 bars

Prep Time: 45-50 minutes

Cook Time: 40 minutes

Total Time: 1 hour 30 minutes

Ingredients:

Crust:

• 1 1/2 cup Quick Oats (plain)
• 1 1/2 cup Oat Flour (to make oat flour just blend whole oats in a blender or food processor until you get flour consistency)
• 1/2 cup Dairy free butter
• 6 tbsp Ice water
• 1 Flax egg (1 tbsp ground flax seeds, 2 tbsp water. Let sit for 5 minutes)

Filling:

• 2 cups Sweet Potato flesh (for me it took 3 sweet potatoes to make 2 cups so it depends on the size)
• 1/4 cup Maple Syrup
• 1 tbsp Pumpkin Spice (If you don’t have Pumpkin Spice use ginger, cinnamon, nutmeg, and all spice, 1 tsp each)
• 1 tbsp Baking Powder
• 1 tsp Vanilla extract
• 1/4 cup dairy free Butter
• 1 quarter of an orange, squeezed
• 1 Flax egg (1 tbsp ground flax seeds, 2 tbsp water. Let sit for 5 minutes)
• 1/4 cup Almond milk
• 3/4 cup Brown sugar
• 1/2 cup flour

Topping:

• 1 cup Walnuts
• 1 cup Pecans
• 1 cup Brown sugar
• 2 tbsp Cinnamon
• 1/2 cup Melted butter
• 1/2 cup Whole Wheat flour
• 1/2 tsp Baking powder

Directions:

1. Rinse off sweet potatoes with cold water, pat dry with a paper towel then poke holes in them with a fork. Bake sweet potatoes in the oven on 350 degrees Fahrenheit for 45-50 minutes. (Depending on how big or small your sweet potatoes are bake time will vary. ) Cook until soft and you can poke with a fork.
2. Combine crust ingredients then grease a 9×9 or 10×10 square cookware/ corning ware dish and line the bottom of the cookware with the dough. Make sure it covers the whole bottom of the dish. (If you don’t have a square dish just use something that is deep enough that you can fit all 3 layers, if not you can use a flatter dish, the bars just won’t come out as thick.)
3. Bake JUST the pie crust in the oven for 10 minutes.
4. Scoop out sweet potato flesh once it has cooled a bit and combine with the rest of the filling ingredients, pour on top of crust. Combine topping ingredients and layer on top of filling.
5. Bake on 450 degrees Fahrenheit for about 45 minutes or until the nut topping starts to brown.

***Note: This pie is served best once it has completely cooled. If you serve it hot it will fall apart. So if you’re bringing it to a family function or dinner I would recommend making this the night before or early in the day so it can cool and you can cut it into squares.***