Easy Homemade Sweet Potato Almond Flour Bars Recipe

If you're looking for a delicious and nutritious treat, look no further than these Easy Homemade Sweet Potato Almond Flour Bars. You can make these sweet snacks with leftover Thanksgiving Sweet Potatoes or cook a couple just for this recipe.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: afterschool snack, brunch recipe, easy recipe, sweet snack

Servings: Servings

Calories: 166kcal

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Kitchen Essentials

Rectangle Tart Pans

Paper Pie Mold

Rectangle Muffin Pan

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Ingredients

1 Cup Sweet Potato cooked, cooled and mashed, about 2 medium size sweet potatoes
1 Large Eggs
1/3 Cup Maple Syrup or brown sugar
2 Tablespoons Coconut Oil melted
1 Teaspoon Pure Vanilla Extract
2 Cups Almond Flour
½ Teaspoon Cinnamon
½ Teaspoon Pumpkin Pie Spice
¼ Teaspoon Nutmeg
1 Teaspoon Baking Powder
¼ Teaspoon Salt

Instructions

Preheat the oven to 350 Degrees Fahrenheit.
The first step is to cook your sweet potatoes until tender. Wash and remove any dark spots. Put them in a microwave baking bag or a microwave steamer and cook on high 6 minutes until tender.
1 Cup Sweet Potato
Then, use a food processor to blend them into a smooth sweet potato mash. For the best results, make sure your sweet potatoes are at room temperature before mixing.
In a large bowl, whisk together the sweet potatoes, eggs, coconut oil, maple syrup, and vanilla extract.
1 Large Eggs, 1/3 Cup Maple Syrup, 2 Tablespoons Coconut Oil, 1 Teaspoon Pure Vanilla Extract
In a separate bowl, stir to combine the almond flour, cinnamon, pumpkin pie spice, baking powder, and salt.
2 Cups Almond Flour, ½ Teaspoon Cinnamon, ½ Teaspoon Pumpkin Pie Spice, ¼ Teaspoon Nutmeg, 1 Teaspoon Baking Powder, ¼ Teaspoon Salt
Add the dry ingredients to the wet ingredients stirring to combine.
Spoon batter into 12 muffin tins and bake for 25 minutes or until golden brown.

Nutrition