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Sweet Potato Bars

Recipe from “The Longevity kitchen” Cookbook by Rebecca Katz

This sweet potato-based treat has a nutty, gluten-free crust and a filling based on these

nutritionally outstanding and tasty tuberous roots. These bars are so nutrient dense that a

small portion will leave you completely satiated, and the flavors are so delightful that you’ll be

blissfully aware of every bite.


3/4 cup rolled oats

1/4 cup teff flour or brown rice flour

1/4 cup shelled unsalted pistachios

1/4 cup pecans

1/2 teaspoon ground cinnamon

1/2 teaspoon grated orange zest

1/4 teaspoon sea salt

2 tablespoons Grade B maple syrup

2 tablespoons extra-virgin olive oil


1 pound orange-fleshed sweet potatoes, such as garnet yams, baked until tender

2 organic eggs, beaten

1/3 cup organic plain yogurt

3 tablespoons Grade B maple syrup

1/2 teaspoon grated orange zest

1/2 teaspoon ground cardamom

1/2 teaspoon ground ginger

Freshly grated nutmeg, for dusting

To make the crust, preheat the oven to 375°F.

Lightly oil an 8-inch square baking pan.

Put the oats, teff flour, pistachios, pecans, cinnamon, orange zest, and salt in a food

processor and pulse until the texture resembles coarse cornmeal.

Add the maple syrup and olive oil and pulse until the ingredients are evenly combined but

the mixture is still crumbly looking.

Transfer the mixture to the prepared pan and press it evenly and firmly into the bottom of

the pan. No need to clean out the food processor.

Bake for about 15 minutes, until set.

Keep the oven on.

Meanwhile, make the filling:

Scoop the sweetpotato flesh into a bowl and mash it.

Put 1 1/2 cups of the mashed sweet potatoes in the food processor (reserve any leftovers

for another use). Add the eggs, yogurt, maple syrup, orange zest, cardamom, and ginger

and process until smooth.

To assemble and bake the bars, pour the filling over the crust and smooth the top with a

spatula. Sprinkle with nutmeg.

Bake for about 25 minutes, until the filling is set and just beginning to pull from the sides of pan.

Let cool completely on a wire rack, then cover and refrigerate for at least two hours before

cutting into 16 squares.

Cook’s Notes

You can bake the sweet potatoes in advance and store them in the refrigerator

for up to 3 days.


Store in an airtight container in the refrigerator for up tofour days or tightly wrapped

in the freezer for up to two months.


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