After a resounding YES from all to the combination of roasted sweet potatoes + almond butter, I took it upon myself to make this dynamic duo into bars. Because who doesn’t like a good bar?! And, I don’t think you’ll be disappointed.
The blender also makes things a tad bit easier. Throw all the ingredients except the dried cherries into the blender, turn it on, and you’re done with the batter. Stir in the cherries. Pour into a pan. And POOF! You’re ready for the oven.
The most planning this takes is making sure you have some cooked sweet potatoes around. Bake a couple extra when you’re making dinner. Throw them in before you hop in the shower some morning. Try out your new pressure cooker. Heck, even buy some canned yams!
A quick once over of the recipes around here, you can tell we’ve got a little <thing> for chocolate. So here you go, you non-chocolate lovers – a slightly sweet, slightly savory bar you can enjoy all day long.


Sweet Potato Almond Butter Bars
Ingredients
- 1 cup baked sweet potato
- 1/2 cup almond butter
- 1/3 cup maple syrup
- 2 eggs
- 1 cup oats
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/3 cup dried cherries
Instructions
- Preheat oven to 375 degrees.
- Grab your 8x8 inch pan and line with parchment paper - or grease it super well.
- Put all the ingredients except the dried cherries in the blender. Blend well.
- Stir in the cherries. Pour into your prepared pan.
- Bake for 22 - 25 minutes or until a toothpick inserted into the middle comes out clean.
Notes
- Use gluten-free oats, if needed.
- Any type of dried fruit would be awesome in these - you guys just know my obsession with tart cherries! Use what you have on hand.
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