Pecan Sweet Potato Bars

Slightly sweet and packed with protein, these bars make a great grab-and-go snack or after dinner sweet. This recipe is also available from The GoodLFE Cookbook.

Servings: Makes one 8”x12” sheet pan, about 16 bars

Preparation time: 45 minutes + 1 hour baking time

INGREDIENTS

Crust:

• 2 ½ cups toasted pecans

• 4 tablespoons melted coconut oil

• 1 teaspoon maple syrup

• ⅛ teaspoon salt

Filling:

• 1 ½ cups baked, pureed sweet potatoes (about 3 medium sweet potatoes)

• 1 cup whey protein isolate

• 1 cup almond meal

• 1 teaspoon cinnamon

• Maple syrup to taste

Topping:

• 1 cup chopped pecans

• 2 tablespoons maple syrup

• Large pinch salt

PREPARATION

Heat the oven to 400°F (205°C).

Place the sweet potatoes in a glass baking dish and bake for around 45 minutes, or until you can easily insert a fork through the skin.

Remove the potatoes from the oven and lower the temperature to 325°F (165°C).

Make the crust as the sweet potatoes cool. Begin by pulsing together all four crust ingredients in a food processor until you have a course, crumbly mixture that resembles coarse sand.

Press the mixture evenly into the bottom of an 8” x 12” sheet pan. 

Next make the filling. Remove the peel from each sweet potato and place the insides into a blender. Puree the sweet potatoes until smooth. Transfer the sweet potatoes into a large mixing bowl and mix together with the whey protein, almond meal, and cinnamon. Pulse the mix. Add about 2 tablespoons of maple syrup to start and continue to sweeten to taste, mixing between each addition.

Spread the filling over the crust evenly. Bake at 325°F for 15 minutes, rotating the pan half-way through.

While the bars are baking, toss the chopped pecans with maple syrup and salt in a sauté pan. Toast the ingredients over medium heat until sticky - about 3-5 minutes. Immediately spread the mixture over the top of the finished bars making an even layer. Refrigerate the pan until the bars are completely cooled. Cut into squares and enjoy.