My kids love mashed sweet potatoes - regular mashed potatoes they just aren’t into. The sweet potatoes don’t require much else other than a little coconut oil and cinnamon to make them feel like they are having dessert for dinner.
Last week I was so excited about sweet potatoes being 18 cents a pound, that I over bought and mashed way too many - you can only have leftovers so many nights.
I decided to bake them into a dessert bar taking a twist of pumpkin bars and sweet potato pie. I managed to make this one completely vegan (no dairy or eggs), no gluten, no grains, and no added sugar.
3 cups Mashed Sweet Potato (homemade or Organic Sweet Potato Puree)
1 cup Sunflower Seed Butter
1/4 cup Swerve Brown Sugar Sweetener
2 tsp Vanilla Extract
1/4 cup Coconut Flour
2 tsp baking powder
1 tbs Cinnamon
1/4 tsp Sea Salt
1 tbs Grass Fed Gelatin
1 cup chopped pecans (tossed with 1 tsp cinnamon and 1 tsp Granulated sweetener)
Preheat oven to 350 degrees and line a 9x9 baking dish with parchment paper.
With an electric mixer, combine sweet potato, seed butter, sugar and vanilla until well combined.
In a separate bowl whisk together all dry ingredients. Add the dry ingredients to the sweet potato mixture until well combined.
Spread the mixture into the prepared pan. Sprinkle the pecans with cinnamon/sugar mixture over the top and lightly press into the dough.
Bake for 40-45 minutes or until set in the middle.
Remove from oven and allow to cool at least 30 minutes before removing from pan and slicing to serve. Store in the refrigerator.