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Sweet Potato Bars

Flourless cake recipes should be as good or better than wheat flour counterparts. Sweet Potato Bars rise above their inspiration. Moist, filling, finger-licking good, they taste like pumpkin pie and have none of the guilt. Make them year-rouncd for a new comfort-food staple.

Serves 9

½ cup yam purée

1/3 cup honey

2 eggs

1 cup blanched almond flour

¼ tsp ground sea salt

½ tsp baking soda

¼ tsp cinnamon

¼ tsp nutmeg

¼ tsp cloves

  1. To make purée: Heat oven to 400 degrees. Place medium yam on baking sheet and bake for 1 hour or until easily pierced with a fork. Cool, scoop out flesh from skin. Discard skin. Purée flesh in food processor. (Mash can be made days ahead and frozen or refrigerated until ready to use.)
  2. For bars: Heat oven to 350 degrees. In a food processor, combine purée, honey, and eggs. Pulse for 2 minutes. Add dry flour and seasonings. Pulse for a full minute.
  3. Pour batter into a greased, 8-inch square baking dish. Bake for 30–35 minutes. Serve.