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| Photo: Nom Nom Paleo |
Thanks to my friend, Nicole, for passing on this great recipe. It is another big hit with the kids. Cooper said it was the best thing he ever ate!
Sweet Potato Bars
From the book Sweet Potato Power by Ashley Tudor
1/2 cup yam puree
1/3 cup honey
2 eggs
1 cup almond flour
1/4 tsp sea salt
1/2 tsp baking soda
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1. To make puree: Heat oven to 400. Place medium yam on baking sheet and bake for 1 hour or until easily pierced with a fork. Cool, scoop out flesh from skin. Discard skin. Puree flesh in food processor. (Mash can be made days ahead and frozen or refrigerated until ready to use.)
2. For bars: Heat oven to 350. In a food processor, combine puree, honey, and eggs. Pulse for 2 minutes. Add dry flour and seasonings. Pulse for a full minute.
3. Pour batter into a greased, 8 inch square baking dish. Bake for 30-35 minutes. Serve
From the book Sweet Potato Power by Ashley Tudor
1/2 cup yam puree
1/3 cup honey
2 eggs
1 cup almond flour
1/4 tsp sea salt
1/2 tsp baking soda
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1. To make puree: Heat oven to 400. Place medium yam on baking sheet and bake for 1 hour or until easily pierced with a fork. Cool, scoop out flesh from skin. Discard skin. Puree flesh in food processor. (Mash can be made days ahead and frozen or refrigerated until ready to use.)
2. For bars: Heat oven to 350. In a food processor, combine puree, honey, and eggs. Pulse for 2 minutes. Add dry flour and seasonings. Pulse for a full minute.
3. Pour batter into a greased, 8 inch square baking dish. Bake for 30-35 minutes. Serve
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