Sweet Potato Bars
These Sweet Potato Bars pack a buttery crust, a gooey sweet potato filling, and a crumbly streusel-like topping into one heavenly treat. They’re the best make-ahead dessert for the holidays or a year-round healthy-ish sweet treat. Easy to make paleo and vegan!
Servings: 9 bars
Ingredients
for the crust & crumb topping:
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 3/4 cup dark brown sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter melted; or sub vegan butter or coconut oil
- 2 flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water)
for the filling:
- 1 1/4 cup sweet potato cooked and mashed; from 2 large sweet potatoes
- 2 tbsp maple syrup
- 2 tbsp cane sugar
- 3/4 tsp cinnamon
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 1/4 cup pecans chopped; optional
Instructions
- If you haven't already, cook the sweet potatoes. I like to microwave them because it's fastest.
- Preheat oven to 350° and line an 8x8 baking pan with parchment paper, leaving a 1" overhang. Spray the sides with nonstick spray. Also, make the flax eggs: stir the ground flaxseed and water together in a small bowl, then let it sit for 5-10 minutes.
- Start by making the crust/topping: stir almond flour, coconut flour, brown sugar, baking powder, and salt together in a large bowl. Then, pour in the butter and flax eggs and stir to combine. The mixture should be somewhat crumbly, but stick together when you pinch it.
- Spoon about 3/4 of the mixture into the prepared pan, using your hands to press it down.
- Next, make the filling: spoon the cooked sweet potato into a medium sized bowl, then use a potato masher to mash it, removing as many lumps as possible. Then, spoon it into a measuring cup to make sure it measures 1 1/4 cups.
- Place the mashed sweet potatoes back into the bowl, then add the maple syrup, cane sugar, cinnamon, vanilla, and salt and stir to combine.
- Spoon the filling over the crust, using the back of a spoon to smooth it out. Then use your hands to sprinkle the rest of the crumb mixture overtop, along with the pecans if using.
- Place the bars in the oven and bake them for 25 minutes. Remove them and place the pan on a cooling rack. Allow the bars to cool in the pan, then pull on the parchment paper to remove them. Slice and enjoy!
Notes
*Calories are per bar and are an estimation
*To make vegan: use vegan butter; To make paleo: use coconut sugar in place of brown and cane sugar, and use coconut oil instead of butter
*Always allow the bars to cool completely in the pan before removing them. This will ensure they don't fall apart!
Nutrition
Calories: 364kcal | Carbohydrates: 36g | Protein: 6g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 232mg | Potassium: 130mg | Fiber: 6g | Sugar: 25g | Vitamin A: 2938IU | Vitamin C: 0.5mg | Calcium: 90mg | Iron: 1mg
