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 (720 ml) honey

2 eggs

1 cup (240 ml) 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.

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Sweet potato bars are soft, warmly spiced squares built on nothing but yam purée, honey, eggs, and almond flour. Cinnamon, nutmeg, and cloves give them a pumpkin-pie personality without a crust in sight. They bake in one pan and slice into nine squares of honest, simple sweetness.

Pro Tips

• Make extra yam purée when you bake the potato — it keeps for days and these bars come together in minutes when the purée is already in the fridge.
• Pulse the batter the full minute after adding the dry ingredients. Almond flour needs the blending time to hydrate and give the bars a tender crumb.
• Grease the baking dish well. The honey in the batter caramelizes against the pan and sticks stubbornly to ungreased corners.
• Cool the bars completely before cutting. Warm almond flour squares crumble; cooled ones slice into clean, neat bars.

Frequently Asked Questions

How should I store sweet potato bars?

In an airtight container in the refrigerator for up to a week, since the yam purée keeps them moist. They also freeze well for quick snacks.

Can I use canned sweet potato purée?

Yes, in the same quantity. Just make sure it is plain purée without sugar or spices added — the bars are sweetened entirely by honey here.

Are these bars good for breakfast?

Absolutely. With almond flour, eggs, and sweet potato they are more substantial than a muffin and far less sweet than most breakfast pastries.

Recipe Card

Stav Kogan

Sweet Potato Bars

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Servings: 9 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 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.)

Method

 

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

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