What do you do when you have 5 pounds of sweet potatoes on your counter? You get creative and make sweet potato bars.
I was going to make sweet potato brownies but that’s nothing new. I wanted to venture out so I made a two layer bar. I love contrasting textures so I made a crust with granola + ghee. The top layer was a soft sweet potato layer. Nailed it!
Here’s the blended up granola and melted ghee.
It should be a bit crumbly but will stay together when you press it down. Here’s the base of the bars. Just two ingredients because I like to be minimal with my ingredients. If it gets the job done with just two ingredients, I’d stick to two. There’s no need to add anything else unless I’m craving other specific flavors or spices.
Now that the crust is pressed down, it’s time to make the top sweet potato layer. I was deciding on how I wanted to make this. I was going to make it cake-like but thought that would be weird… so I wanted to stay close to the sweet potato fudge texture. I add in an egg and coconut flour! I was a bit afraid of the turn-out but it actually ended up SO good!
Here’s the texture of the top sweet potato layer. It should spread easily over the granola crust.
Spread and done. Ready to go into the oven!
After coming out the oven, they’re crumbly but that’s why the cooling process is super important in baked goods. Many times, baked goods will seem undone out the oven but once they settle, it’ll harden and create a shape.
Stacked up. Way up.
Sweet Potato Bars with Granola Crust
Healthy sweet potato bars with a easy 2-ingredient granola crust. The top layer is fudge-like and naturally sweetened with sweet potatoes and maple syrup.
- 2 cups granola
- 1/3 cup melted ghee or butter
Sweet Potato Layer:
- 1-1/4 cup steamed & mashed sweet potato
- 1 egg
- 2 tbsp coconut sugar
- 1 tbsp coconut flour
- 1/2 tsp pumpkin pie spice
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1/8 tsp salt
Preheat oven to 350 F.
Line a 8 x 8 pan with parchment paper.
Blend together granola and melted ghee/butter.
Press the granola crust down evenly into pan.
In a medium bowl, mix together the sweet potato and egg. Add in coconut sugar, coconut flour, baking powder, pumpkin pie spice, nutmeg, cinnamon and salt.
Mix until a soft spreadable consistency forms.
Using a spatula, spread evenly on top of the bottom crust later.
Bake for 20 minutes.
Remove from oven and let it cool for 30 minutes before cutting into bars. Refrigerate the rest!