Sweet Potato Breakfast Bars

by Colleen Salsman

Sweet potatoes come complete with their own sweetness and require little extra added sweetening if any.

Sweet potatoes are typically served at holiday dinners usually dripping in brown sugar and fat.  Sweet potatoes come complete with their own sweetness and require little extra added sweetening if any.  I typically add half of the maple syrup in this recipe and they are still amazing.  Sweet potatoes are high in fiber, lower in carbohydrates than white potatoes, high in calcium, magnesium, potassium, vitamin E, C, B1,2,3,5 folate and phytochemicals beta carotene, pectin, quercetin and tocopherols.  An interesting note, sweet potatoes and yams are not the same vegetable, they are not even botanically related.

Sweet Potato Breakfast Bars

1 Tbsp olive oil or canola        
4 cups mashed sweet potatoes
4 cups of oats (quick cook)    
¾ cup soured skim milk
¼ cup ground flaxseeds or chia seeds    
½ cup maple syrup
2 Tbsps of pumpkin pie spice (allspice, nutmeg, cinnamon, cloves, ginger, cardamom)
2 Tbsps of butter or coconut butter    
½ cup dried fruits (raisins, dates, apricots, cranberries,
½ cup chopped raw nuts    blueberries, cherries…)

Add all ingredients to mashed sweet potatoes, combine and press into a 9 x 13 1 inch deep baking pan. Bake at 400F for 30 to 35 minutes or until golden on top.  Let cool and cut into 2” x 2” squares.

 


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