This vegetable-based sweet dish with a nutty, gluten-free crust is a perfect seasonal snack or dessert. Sweet potatoes and cinnamon contain anti-oxidants and blood sugar-regulating capacities, making these bars a great treat for any part of the day. They are also so nutrient dense that it doesn't take much to feel completely satiated, and the tastes are so delightful that you're blissfully aware of every bite! This recipe is adapted from Rebecca Katz and shared by Paula Montagna, MS, RD, CDN, Clinical Nutrition Manager at Stony Brook Southampton Hospital.
Crust Ingredients
• 3/4 cup rolled oats
• Pinch of salt
• 1/2 tsp cinnamon
• 1/4 cup walnuts
• 1/4 cup pecans
• 1/4 cup flour (can use sorghum or another gluten-free flour)
• 1/2 tsp orange zest
• 2 tbsp maple syrup
• 2 tbsp olive oil
Sweet Potato Filling Ingredients
• 1 pound orange flesh sweet potatoes, or garnet yams
• 3 tbsp maple syrup
• 1/3 cup plain Greek yogurt
• 1/2 tsp orange zest
• 2 tbsp freshly-squeezed orange juice
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp freshly-grated ginger
• 2 large eggs
Directions
1. Preheat oven to 350 degrees Fahrenheit. Roast sweet potatoes for 45 minutes to an hour, or until soft. Allow to cool.
2. Peel sweet potatoes and mash with a fork.
3. Blend all ingredients for crust in a food processor. Press into greased 8" x 8" pan.
4. Bake crust at 375 degrees Fahrenheit until set and golden brown (about 10-15 minutes).
5. Place 1 ½ cups mashed sweet potato in a food processor. Add remaining ingredients for filling and blend until smooth.
6. Pour mixture over crust. Bake at 375 degrees Fahrenheit until set and golden brown (about 10-15 minutes). Make sure it easily pulls away from edges of pan.
7. Serve and enjoy!