Sweet Potato Bars

Ingredients

• 1 cup canned sweet potato purée (Use purée whose only ingredient is sweet potato; spread thinly on a plate and blot with paper towels to remove some moisture.)
• 0.5 cup smooth almond butter (May substitute another nut butter; use one without added oils or sweeteners.)
• 2 eggs
• 0.25 cup maple syrup (May substitute honey.)
• 3 tbsp Greek yogurt
• 1 tsp vanilla extract
• 0.25 cup oats (Blend into flour, or use 1/4 cup oat flour instead.)
• 0.5 tsp baking powder
• 0.5 tsp ground cinnamon
• 0.5 tsp salt
• ground cardamom and ground nutmeg (Optional; use a pinch of each if desired.)
• chocolate chips (Fold in before transferring the batter to the pan; amount not specified.)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Line an 8-by-8-inch baking pan with parchment paper.

2. 2

   Spread the sweet potato purée into a thin layer on a large plate. Blot it with several paper towels to absorb some of the moisture.

3. 3

   Add the sweet potato purée, almond butter, eggs, maple syrup, Greek yogurt, and vanilla extract to a medium bowl. Whisk until smooth.

4. 4

   Add the oat flour, baking powder, cinnamon, and salt. Add the cardamom and nutmeg if using. Whisk again until the dry ingredients are evenly incorporated.

5. 5

   Fold in the chocolate chips.

6. 6

   Transfer the batter to the prepared baking pan and spread it evenly.

7. 7

   Bake for 23–25 minutes.

8. 8

   Allow the bars to cool, then slice and serve.

Notes

The source does not specify the amount of chocolate chips. It also does not state a cooling duration or whether the bars should be stored refrigerated.

Nutrition per serving

• dessert
• bars
• baked
• gluten-free
• vegetarian
• sweet potato
• chocolate
• fall baking