Who stole a bite of my sweet potato pie bars!? Just kidding, it was me! There’s no better way to ring in fall than with some baked goods. Sweet potatoes are surely one of my favorite foods and to combine them with a blondie is pretty much mind blowing.

I know we’re all about the pumpkin right now, but I just can’t deny my love for sweet potato. I usually feel that they are even more flavorful than pumpkin really.

They even have more fiber and protein! I think that makes these bars acceptable for breakfast then too, don’t you think?

Plus I hate when you bite into something pumpkin flavored and it tastes like straight chemicals. I just don’t have the palette for enjoying chemicals.

Next time you find your favorite pumpkin recipe that calls for a can of the orange stuff, try a roasted sweet potato instead and let me know what you think! Oh and yes, I do leave the skins on. Scrub them intensely and you won’t even notice if you blend them well, plus they are jam packed with extra nutrients.

Anyways, I hope you love these bars just as much as I do. Happy fall ya’ll.


Prep time: 1 hr

Serves: 6

1 large roasted sweet potato (about 1.5 c mashed)

2 organic dates

1/2 c maple almond butter

2 tbsp pure maple syrup

2 tbsp coconut flour

A dash of sea salt

A heavy dash of cinnamon

1 tsp vanilla extract

2 tbsp almond milk

Pre-heat your oven to 350°F. Combine all of your ingredients in a blender or food processor. Slather your batter down in a well-greased loaf pan. Sprinkle on some chocolate or nuts if you’d like and lightly press them into the batter. Bake for 35-40 minutes. Let cool & devour!


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Hi friend, I’m so happy to see you! I’m Rebecca, health and wellness enthusiast, wanderlust traveler and persistent optimist. I’m here to share my wellness journey with you by creating inspiring recipes and motivational content… essentially, I’m your biggest cheerleader. Welcome to my blog.


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