These bars or if you prefer, muffins have become a staple in my house ever since I found the recipe in a cookbook called "sweet potato power" by Ashley Tudor. My children love them for snacks and with meals, and they remind me of moist gingerbread, so what could be better?
Here are the ingredients
You want to use cooked sweet potatoes for this recipe, so wash them, prick them and pop them in the oven at 400 for approximately 55 minutes (less time if you have smaller potatoes). I normally like to do an entire panful because I like having the extra sweet potato purée.
Once they are cooked, simply put them in your blender, I use my Vita-mix and blend until you have a smooth consistency.
Now I again use my vita-mix to make this entire recipe, but I am sure a food processor will work fine as well. Once all the sweet potato is puréed, I remove it from the vita-mix leaving 1 cup behind. I then add 4 eggs and 1/2 cup coconut nectar (honey works well also) and blend until smooth. After that I add 2 cups unblanched almond flour, 1tsp baking soda, 1/2tsp sea salt, 1/2tsp each cinnamon, nutmeg and cloves (I actually have always used allspice and it works great). Combine all of the ingredients until smooth and then pour into a 9 x 13 greased glass dish.
Bake at 350 for 30 minutes and then check with a tooth pick. It's done when the toothpick comes out clean.
1 cup sweet potato purée
1/2 cup coconut nectar or honey
2 cups unblanched almond flour
1/2 tsp sea salt
1tsp baking soda
1/2tsp cloves or allspice
Heat oven to 350 degrees. In a food processor or vita-mix, combine purée, coconut nectar (or honey) and eggs. Pulse for 2 minutes. Add dry flour and seasonings. Pulse until well combined. Pour batter into a greased 9x13 pan. Bake 30-35 minutes until tooth pick comes out clean.