sweet potato wonder bars




Sweet Bean’s vegan dessert recipe is packed with nutrition since its made with whole grain flour, almond flour (high in calcium) and sweet potatoes (high in vitamins A and C). The best part: it contains NO refined sugar since its sweetened with maple syrup. Sounds like a recipe for yumminess: I even convinced B, who never tries anything new, to taste the batter; he scraped away at the stainless steel bowl with his little spoon until not a pea-sized droplet was left. Even better, he actually ate a piece of the final product.

So why not inspire yourself to culinary creativity this Thanksgiving, experiment with new healthy recipe, and use the in-laws family as guinea pigs? Thus is my undertaking this fine Thanksgiving eve, with the bitter chill of fall’s raucous rain to accompany me.


sweet potato wonder bars

2 1/2 cups whole wheat flour
1 cup almond flour/ground almonds
1 tbsp baking powder
1/8 tsp salt

2 sweet potatoes peeled, cut into chunks, boiled and strained
1 cup unsweetened plain flavored soy milk
1 cup maple syrup
1 tbsp vanilla
1/2 cup earth balance

1/2 cup chopped dried cranberries
1/2 cup raw unsalted blanched almond slivers or chopped almonds

Combine dry ingredients in a bowl and mix. Purée boiled sweet potato and milk in a cuisinart or a blender. Place in a medium bowl and add maple syrup, earth balance and vanilla. Stir well, then add cranberries and almond pieces. Add wet ingredients into dry ingredients. Mix well. Spread onto a greased baking pan and smooth top. Bake for 30-40 minutes, until edges are browned and crispy.