How can I ensure these sweet potato bars hold together well after baking?

After baking, let the bars cool for 10 minutes. If they still seem too gooey to remove from the pan, refrigerate them for an additional 30 minutes to help them firm up.

What kind of sweet potato is best for this recipe?

The recipe calls for one medium sweet potato, which should be baked, peeled, and mashed before being combined with the other wet ingredients.

What ingredients are used to naturally sweeten these bars?

These bars are naturally sweetened using six dates, which are soaked and drained, then pureed with 1/4 cup of unsweetened applesauce.

Can I substitute the tapioca starch in this recipe?

Yes, the recipe suggests that cassava flour can be used as an alternative to tapioca starch in the dry ingredient mixture.

What spices give these sweet potato bars their autumn flavor?

The autumn flavor comes from a blend of ground cinnamon, nutmeg, cloves, and allspice, all incorporated into the dry ingredients.

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Autumn Spice Sweet Potato Bars
[Vegan]

KN By: Katrina Nixon

Author Bio

Beginner-friendly grain-free baking and sweets. Hi! I’m Katrina, home-schooling mother of three amazing daughters. I’m an... Read More

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Sliced Autumn Spice Sweet Potato Bars, baked to a golden hue, garnished with an optional dark chocolate drizzle, ready to serve.

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Ingredients You Need for Autumn Spice Sweet Potato Bars [Vegan]

1 cup raw pecan pieces
1 1/2 cups large coconut flakes
1/2 cup chopped walnuts
1 tablespoon chia seeds
3/4 cup almond meal
1/2 teaspoon stevia powder
2 tablespoons tapioca starch or cassava flour
1 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 teaspoon Himalayan or Celtic sea salt
6 dates, soaked and drained
1/4 cup unsweetened applesauce
1 medium sweet potato, baked, peeled and mashed
1 teaspoon vanilla
1/2 teaspoon xanthan gum, optional
1/2 dark chocolate bar, melted, optional

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How to Prepare Autumn Spice Sweet Potato Bars [Vegan]

In a large mixing bowl combine the dry ingredients and set aside.
Soak the dates in water for 10-15 minutes, then drain. Puree in a blender with the applesauce.
Combine the date-applesauce puree with the mashed sweet potato and vanilla.
Add the wet ingredients to the dry ingredients and mix thoroughly.
Spread the batter into a 9x9-inch square or round baking dish, lightly greased.
Bake at 300°F for 30 minutes. Remove from oven and let cool for 10 minutes before slicing. If it seems too gooey to remove from the pan, refrigerate for an additional 30 minutes to help it hold together.

Notes

Optional items: xanthan gum helps hold it together but is not absolutely necessary. It will hold together well after refrigeration. These are great without the chocolate, but we like them with it. Melt the chocolate in a double boiler and pour over the cooled bars.