Mama Earth Rocks Publishing
Sweet Potato Granola Bars Recipe
Sweet Potatoes make this a moist Granola Bar.
Allergy Free Options
1 cup Raw Organic Almonds (if using Almond Butter) or Peanuts (if using Peanut Butter) - If you are allergic to Nuts, use Unsalted Raw Sun Flower Seeds (if you are using Sun Butter) or White Sesame Seeds (if using Tahini).
1/4 cup Organic Light Agave
1/2 cup Organic Low Glycemic Coconut Palm Crystals
1 teaspoon Alcohol Free Vanilla Extract
1/2 cup Organic Almond Butter (if using almonds) or peanut butter (if using Peanuts) or use Sun Butter (if you are using Sun Flower Seeds) or Tahini (if you are using White Sesame Seeds).
½ cup Organic Sweet Potato Purée – See Sweet Potato Purée Recipe Below
1 ½ cups Old Fashioned Oats or Regular Organic or Old Fashion Oats or Quick Oats – Use Gluten Free Oats if allergic to gluten.
1 cup Gluten Free Brown Rice Crisp Cereal
1 cup Organic Dried Unsweetened Goji Berries or Dried Unsulfured/Frozen Thawed Cherries or Dried Unsweetened/Frozen Thawed Cranberries or Dried Unsweetened/Frozen Blueberries
1 teaspoon Oil of your choice
¼ teaspoon Ground Cinnamon
¼ cup Organic Agave
Line an 8 inch pan with parchment paper so that it covers the sides of the pan. Lightly oil the bottom of the parchment paper.
Preheat oven to 330 degrees.
Pour oats and ¾ cup of nuts or seeds into the pan. Set aside remaining ¼ cup of roughly chopped nuts or seeds to sprinkle on top of baked granola.
Toast oats and nuts or seeds in oven for 3–4 minutes. Once oats and nuts or seeds are toasted, remove from toasting pan and place in another pan. This will allow the nuts or seeds to cool quickly.
Preheat oven to 350 degrees.
Place coconut palm crystals and agave in a medium saucepan. Cook on medium heat and stir until the crystals dissolve into the agave. Bring mixture to a light boil and cook for about 1–2 minutes. Remove from the heat. Add vanilla extract and nut or seed butter. Stir until mixture is smooth. Then add in Sweet Potato Puree. Stir briskly until mixture is smooth and free of lumps. Return saucepan to heat. Cook until sauce thickens, for about 5 minutes. Allow to cool for about 3–4 minutes.
In a large bowl, mix cooled toasted oats, brown rice crisp cereal, dried/thawed fruit, and chopped toasted nuts or seeds. Pour nut butter or Sun Butter or Tahini mixture over the top and stir until evenly distributed. Pour mixture into parchment lined pan. Spread evenly and press down firmly into the bottom of the pan. It is important that granola be firmly pressed together before baking.
Bake for 18–20 minutes and then remove from the oven.
Immediately and carefully, spread the remaining toasted nuts or seeds evenly to the top of the baked granola. With the back of a spoon or spatula, firmly press nuts or seeds into the top of the baked granola. Next sprinkle ground cinnamon on the granola, then drizzle agave on top.
Return granola to the oven and bake for an additional 4–5 minutes at 350 degrees.
Allow to cool completely before cutting.
Cut into bars. Wrap bars in Saran Wrap. Store wrapped Sweet Potato Granola Bars in a Ziploc Bag or airtight container. Freeze for long-term storage.
Sweet Potato Purée
Makes 1 ½ cups
Directions: Place 3 cups of water into a large pot. Boil whole, unpeeled sweet potatoes in water over medium heat for about 45 minutes, or cook the whole, unpeeled Sweet Potatoes in a bowl, filled with enough water to cover ¾ of the sweet potato in the microwave for about 7 minutes on each side until a fork easily inserts through each sweet potato. Carefully drain water or remove from microwave. Allow sweet potato to cool completely. Then peel each cooled sweet potato, place into food processor or blender and purée. Sweet Potato Purée freezes well for at least 6 months if stored in proper freezer storage bag. If puree is made 1 day in advance of using, place Sweet Potato Purée in bowl and cover with Saran Wrap. Keep refrigerated until ready to use.
Feel free to use canned unsweetened organic sweet potato puree to save time.