Sweet Potato Snack Bars
An easy and healthy homemade snack bar packed with goodness.
Equipment
- 8-inch square baking pan or cake pan
Ingredients
- 3/4 cup sweet potato puree see notes below for details or pumpkin puree
- 1/2 cup natural-style almond butter (just almonds) use sunflower seed butter or tahini to make this nut free
- 1/4 cup maple syrup
- 1 cup quick-cooking rolled oats
- 1/2 cup regular "old-fashioned" rolled oat
- 2 Tbsp ground flax seed (flax meal)
- 2 Tbsp hemp seeds or chia seeds
- 1/4 tsp fine salt
- 1/2 tsp cinnamon
- 1/2 tsp baking powder
- 1/4 cup mini chocolate chips
Instructions
- Preheat oven to 350 degrees. Grease an 8-inch square baking pan (or a 9-inch will would too). For easy removal, place a piece of parchment paper or aluminim foil on the bottom of the pan with some overhang up the sides.
- In a large bowl, mix sweet potato puree, almond butter, and maple syrup. Add remaining ingredients except for the chocolate chips. Mix until well combined. Stir in half of the chocoate chips then spread the batter evenly in your prepared pan.
- Sprinkle the remaining chocolate chips over the top. Tap your baking pan on the counter a few times to help create an even layer. Bake until set and lightly golden brown around the edges, 18 to 20 minutes. Cool completely then cut into 8 (or more) bars.
- Store, covered, an room temperature for up to 2 days then refrigerate for a week. Freeze bars, individally wrapped, for up to 2 months.
Notes
Notes:
There are several ways you can make sweet potato puree (puree is thinner than regular mashed sweet potato, more like baby food consistency).
- I often use canned sweet potato puree than you can buy in stores next to the canned pumpkin.
- You can cook a whole sweet potato in the microwave or in a pressure cooker quickly. Mash the cooked potato and stir in 2 to 3 Tbsp of water then measure.