Sweet Potato Bars

Plant-based | Oil-free | Autumn flavors | Nutritious

Moist bars packed with warming spices and velvety sweet potato puree. Toasted hazelnuts add crunch while cinnamon sugar on top gives a nostalgic, pie-like finish. A healthy riff on classic pumpkin pie flavors.

Ingredients

Ingredient	Amount	Notes
Flaxseed meal	1 tbsp
Whole wheat flour	1½ cups	Or white whole wheat
Baking powder	1 tsp
Ground nutmeg	¼ tsp
Sea salt	¼ tsp
Mashed sweet potato	1 cup	See note below
Unsweetened applesauce	1 cup
Plant-based milk	¾ cup	Unsweetened, unflavored
Pure maple syrup	2 tbsp
Apple cider vinegar	1 tbsp
Pure vanilla extract	1 tsp
Hazelnuts or macadamia nuts	⅓ cup	Chopped, toasted
Turbinado sugar	1 tbsp
Ground cinnamon	1 tsp

Method

Make flax egg: Stir together flaxseed meal and 3 tbsp water. Let stand 10 minutes.
Preheat: Oven to 350°F. Line 8-inch square pan with parchment, extending over edges.
Mix dry: Stir together flour, baking powder, nutmeg, and salt.
Mix wet: In large bowl, whisk flax mixture, sweet potato, applesauce, milk, maple syrup, vinegar, and vanilla.
Combine: Stir flour mixture into wet ingredients. Fold in nuts.
Top: Transfer to pan, smoothing top. Mix turbinado sugar and cinnamon; sprinkle on top.
Bake: 35-40 minutes until toothpick comes out clean.
Cool: 10 minutes in pan. Using parchment, lift out and cut into 16 squares.

Sweet Potato Prep

Peel and chop 8 oz sweet potato. Steam 7-10 minutes until very tender. Mash until smooth, adding water 1 tbsp at a time if needed for creaminess.

Tips

Dense texture: These are meant to be dense and moist, not fluffy like cake

White whole wheat: Use for a lighter texture

Fresh baking powder: Check expiration date for proper rise

Storage

Refrigerate: Up to 3 days in airtight container
Freezer: Up to 1 month

Nutrition (per bar, 16 bars)

Calories: ~98
Protein: 2g
Carbs: 17g
Fiber: 2g
Fat: 3g

Adapted from: Ellen Boeke / Forks Over Knives

Prep: 20 min | Cook: 50 min | Makes: 16 bars