Japanese Sweet Potato Bars
Subtle and sweet with lots of healthy nuts and dates, these satsumaimo bars are a great postpartum snack or complement to ice cream!
Servings
9
Prep Time:
20 min.
Bake for:
30 min.
Good For:
Snacks
Introduction
Japanese Sweet Potato Bars
Autumn in Japan is a great time to warm up with satsumaimo, Japanese sweet potato. Although satsumaimo is available year round, there’s something special about eating this healthy, naturally sweet root as the weather cools.
Satsumaimo are high in complex carbohydrates and dietary fiber, provide a good source of energy, a great source of vitamins (especially vitamin A), minerals, potassium, iron, and copper, and contain all the essential amino acids that our bodies need. Although they taste delicious, they’re naturally low in fat, high in fiber and contain no cholesterol, making it a great alternative if you’re craving some carbs.
These healthy bars mainly rely on the sweet potatoes for their sweetness so don’t expect something super sweet! I made them for my postpartum recovery so that I could refrigerate easily and snack on when I started feeling peckish. They also contain heart-healthy nuts, dates and coconut oil.
Looking for something sweeter and richer? I also have a recipe for chewy, gluten-free sweet potato brownies!
Ingredients
- Satsumaimo (Japanese sweet potatoes), pureed, 1 cup
- Coconut flour, 2 tbsp.
- Coconut oil, 1/3 cup
- Baking powder, 1 tsp.
- Maple syrup, 2 tbsp.
- Dried dates, 4
- Almonds and cashews (or nuts of your choice), a handful
- Cinnamon, 1 tsp.
- Nutmeg, 1/2 tsp.
- Salt, a dash
Preheat your oven to 180C.
Peel and boil sweet potatoes until they’re soft, then drain.
In a food processor, blend all the ingredients until it reaches a cookie dough-like texture.
Coat a baking tray with coconut oil then pat the dough in. My tray was a bit too big so my bars came out rather flat!
Bake for 30 min.
Enjoy warm or chilled!
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