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:
- 3 cups Mashed Sweet Potato (homemade or Organic Sweet Potato Puree)
- 1 cup Sunflower Seed Butter
- 1/4 cup Swerve Brown Sugar Sweetener
- 2 tsp Vanilla Extract
- 1/4 cup Coconut Flour
- 2 tsp baking powder
- 1 tbs Cinnamon
- 1/4 tsp Sea Salt
- 1 tbs Grass Fed Gelatin
- 1 cup chopped pecans (tossed with 1 tsp cinnamon and 1 tsp Granulated sweetener)
Instructions:
- Preheat oven to 350 degrees and line a 9×9 baking dish with parchment paper.
- With an electric mixer, combine sweet potato, seed butter, sugar and vanilla until well combined.
- In a separate bowl whisk together all dry ingredients. Add the dry ingredients to the sweet potato mixture until well combined.
- Spread the mixture into the prepared pan. Sprinkle the pecans with cinnamon/sugar mixture over the top and lightly press into the dough.
- Bake for 40-45 minutes or until set in the middle.
- Remove from oven and allow to cool at least 30 minutes before removing from pan and slicing to serve. Store in the refrigerator.
