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
- 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.)
- 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.
- Pour batter into a greased, 8-inch square baking dish. Bake for 30–35 minutes. Serve.
