My kids love mashed sweet potatoes – regular mashed potatoes they just aren’t into. The sweet potatoes don’t require much else other than a little coconut oil and cinnamon to make them feel like they are having dessert for dinner.
Last week I was so excited about sweet potatoes being 18 cents a pound, that I overbought and mashed way too many – you can only have leftovers so many nights.
I decided to bake them into a dessert bar taking a twist of pumpkin bars and sweet potato pie. I managed to make this one completely vegan (no dairy or eggs), no gluten, no grains, and no added sugar.
Ingredients:
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3 cups Mashed Sweet Potato (homemade or Organic Sweet Potato Puree)
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1 cup Sunflower Seed Butter
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1/4 cup Swerve Brown Sugar Sweetener
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2 tsp Vanilla Extract
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1/4 cup Coconut Flour
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2 tsp baking powder
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1 tbs Cinnamon
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1/4 tsp Sea Salt
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1 tbs Grass Fed Gelatin
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1 cup chopped pecans (tossed with 1 tsp cinnamon and 1 tsp Granulated sweetener)
Instructions:
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Preheat oven to 350 degrees and line a 9×9 baking dish with parchment paper.
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With an electric mixer, combine sweet potato, seed butter, sugar and vanilla until well combined.
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In a separate bowl whisk together all dry ingredients. Add the dry ingredients to the sweet potato mixture until well combined.
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Spread the mixture into the prepared pan. Sprinkle the pecans with cinnamon/sugar mixture over the top and lightly press into the dough.
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Bake for 40-45 minutes or until set in the middle.
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Remove from oven and allow to cool at least 30 minutes before removing from pan and slicing to serve. Store in the refrigerator.
