Sweet potato snack bars

These sweet potato bars are one of my best creations of 2020 – well aside from, oatmeal raisin chickpea cookie dough, cinnamonbun cereal, chickpea tofu, ice coffee slushi, homemade bagels and the list goes on, haha.

If you love sweet potato as much as me, you will love these bars 🙂 They are a delicious snack to just take out of the fridge and snack on while watching series, working on the computer or just while waiting for your actual meal to cook.

How to store these bars?

I froze the left overs and took out of the fridge and allowed to defrost naturally and that worked fine. I even reheated a few pieces in the microwave and that worked as well, it kept it’s shape!

These bars got a great review from my mum, and i take that as a very good review because let’s be honest we all need someone who is brutally honest when it comes to our cooking. If it is not good, it is better that someone just says it so you can adjust and adapt the recipe 🙂

Note – the pie crust turns out crunchy, not flakey!

Recipe:

2-3 large sweet potatoes (boiled, mashed, cooled down)

1-2tsp cinnamon

1tsp vanilla

1tsp ginger powder

3-4tbsp stevia (or other sweetener/sugar)

1/2tsp nutmeg

2tbsp corn starch

2-3tbsp flour

Pinch of salt

If necessary, some coconut milk or oat milk

Optional, some almond butter

For the pie crust:

188g flour (all purpose)

2tbsp stevia

Pinch of salt

113g margarine (at room temperature)

60-70ml oatmilk

How to:

Peel, chop and boil the sweet potato. Once soft place in the fridge to cool down completely.

In the mean time, make the pie crust as this needs to be chilled in the fridge for 30-60 minutes.

In a bowl mix together the flour (188g), pinch of salt, 2tbsp stevia. Mix. Add 113g vegan margarine (cubed and room temperature). With your hands press into the flour mix so it begins to crumble. Then gradually add the oatmilk (60-70ml) until it turns into a dough ball. Then place in the fridge for 30-60 minutes.

Once the sweet potato has cooled down, place in a mixer and mix until a puree has formed. Add the spices (cinnamon, nutmeg, stevia, vanilla) as well as the corn starch (2tbsp) and flour (2-3tbsp). Mix. Place in the fridge.

Preheat the oven to 200C.

Grease a baking form. Press the dough into the bottom of the form and poke holes with a fork. Bake in the oven for 15-18 minutes. Then take out of the oven and add the sweet potato filling and bake in the oven around 25-30 minutes. Then turn off the heat and allow to sit in the oven for 15 minutes before taking out of the oven and allowing to cool completely before chopping into bar sized pieces.

Optional, top with some peanuts for extra crunch!

For more recipes and vegan meal ideas, check out my instagram: Itsahealthylifestyle

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