OK… so these are not really sweet potato bars. They are actually made with yams (there is a difference.) But saying sweet potato sounds so much more appetizing, doesn’t it?? If you’ve been reading my posts, you know that I am really into super foods. Food that are nutrient-dense and full of goodness. Yams fall into that category. 
Yams are high in vitamin B6 (lowering risk for heart disease), potassium (good for controlling blood pressure), diosgenins (to help with menstrual symptoms/menopause), complex carbohydrates (slowing down the release of sugars into bloodstream), and fiber (helping you feel full and satiated.) And they taste good. I try to eat them often. So I decided to make a grain-free snack/dessert with them.
These bars were adapted from THIS RECIPE. You could also use pumpkin in my recipe , and it will be just as good. These bars are lightly sweetened and make a great, filling snack. Add the drizzle, and it’s dessert. I’m smitten with immune and metabolism boosting coconut butter and oil. I would drizzle it on everything if I could.
Print
Prep Time:
Yield:
Print
PinIngredients
FOR BARS:
- 1 cup almond butter
- 1/2 cup yam puree (steam a chopped yam for 10 minutes and mash with fork)
- 4–6 TBS honey (depending on your sweet tooth) (like this one)
- 2 eggs
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp ginger, dry powder
FOR DRIZZLE:
Instructions
FOR BARS:
- Preheat oven to 350′ F
- Lightly grease 8×8 pan with coconut oil
- Place all ingredients in large bowl, and with a hand blender, whip until well combined and smooth
- Pour mixture into greased pan, smoothing out the top with back of spoon or spatula
- Bake 20-25 minutes until the edges are golden brown and the center is firm
FOR DRIZZLE:
- Melt coconut butter and oil together
- Remove from heat and add rest of ingredients
- Blend with hand blender until creamy-smooth
- Drizzle onto bars as desired
- For a thicker, frosting-like glaze, let cool slightly. The mixture will thicken nicely.
- Store extra drizzle in fridge. It will need to be reheated to soften. Easiest way is to set in toaster oven for 3-4 minutes
The yam makes these bars super moist….
I like to eat them plain for a healthy snack.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Caitlin says
March 4, 2013 at 2:44 amWow, both of my girls loved this and they hardly ever both love the same thing! Great recipe, thanks!!
admin says
March 4, 2013 at 5:57 amyay!! nice to hear. I love things the whole family likes….. 🙂
Jay says
March 4, 2013 at 9:57 pmYou are so, so inspiring!
Thank you for sharing your experience in healthful living.
admin says
March 6, 2013 at 4:30 amThanks, Jay, for the sweet words… 🙂
Lynn says
March 6, 2013 at 5:47 pmYour recipe sound really yummy. Can I substitute an egg replacer or flax seed gel for the eggs? I am sensitive to egg whites.
admin says
March 7, 2013 at 1:22 amGreat question. I haven’t used either with this recipe. You could definitely give it a try. For flax egg: For 2 eggs, mix 3 TBS flax meal with 6 TBS warm water. Let sit a few minutes. I have never worked with egg replacer before so I am not sure. I would love to hear if you try either one, as many people have sensitivities to egg and it would be nice to be able to offer alternatives.
Katja 🙂
Cindy (Vegetarian Mamma) says
March 6, 2013 at 9:39 pmWe LOVE sweet potatoes! I hope you stop by Gluten Free Fridays this week to link up this yummy recipe! It will be live Thursday evening at 7:05 pm! We are having a Gluten Free giveaway this week to one lucky person! Hope to see you there! Cindy vegetarianmamma.com 🙂
admin says
March 7, 2013 at 1:13 amI will definitely check it out. I love all the sharing that happens on blog carnivals…. thanks for letting me know about it….
Katja
Cindy (Vegetarian Mamma) says
March 14, 2013 at 1:13 amThanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂
Thanks for linking back to the Gluten Free Fridays post!
Party starts tomorrow night (thursday) at 7:05 pm eastern time! Hope to see you there!
Cindy from vegetarianmamma.com
Sherri @The Well Floured Kitchen says
March 6, 2013 at 11:16 pmLove the coconut honey drizzle, looks like it would be good on most any baked muffins, bars, etc. Where do you get your coconut butter?
admin says
March 7, 2013 at 1:11 amyes, the drizzle is good on lots of things. If you let it cool a bit, it becomes spreadable frosting. I usually make my own coconut butter (see link on my post) but also buy the Artisana brand at local healthfood store. I have also bought it from http://www.vitacost.com/artisana-100-organic-raw-coconut-butter. Thanks for stopping by 🙂
Katja
Tami @ A Girls Gotta Nest says
March 8, 2013 at 12:36 amThese sound amazing, thanks for sharing!!
Andrea Merrigan says
March 9, 2013 at 8:29 pmThese look so good, I’m going to have to try them. I found you through the Simple Lives Thursday link up!
admin says
March 10, 2013 at 6:40 amI’m glad you found me… welcome!!!! 🙂
amber says
March 12, 2013 at 8:40 pmThese look spectacular!!!!!
Abigail says
March 22, 2013 at 4:22 pmI just made these without the drizzle, and my daughter and I each had one with lunch. They are wonderful!!! The fluffy, moist texture is very nice, and they were spicy and just perfectly sweet. Thanks so much for sharing this recipe!
★★★★★
Katja says
March 22, 2013 at 8:54 pmI’m so glad that you liked them. Thanks for stopping by….
Katja
Louise says
July 7, 2014 at 12:55 pmThese are delicious- thank you!
Can you leave leftover bars out or should they be refrigerated? Thanks!
Katja says
July 7, 2014 at 9:56 pmGlad you enjoyed them. I think they are OK out overnight but any longer, I would put in fridge. 🙂
kelli says
November 26, 2014 at 11:47 amis it almond flour or almond butter?
Katja says
December 4, 2014 at 1:50 pmThese are made with almond butter!