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Sweet Potato Bars with a Sweet Tahini Drizzle

Soft and delicious sweet potato breakfast bars, healthy and packed with wholesome ingredients like seeds, oats, spices — sweetened with sweet potatoes & sticky dates.
Sweet potato bars with a sweet tahini drizzle

I’ve been thinking about creating a sweet recipe using sweet potato for a little while now.

My theory was that I could swap my usual banana, which I use as a natural sweetener, and use sweet potato instead.

I’m thrilled to say that it worked a treat!

And, here’s the result; soft and delicious sweet potato breakfast bars, super healthy and packed with lovely wholesome ingredients like seeds, oats, spices, and then sweetened with sweet potatoes & dates.

And finally topped with a sweet tahini drizzle which adds a little sweetness and nuttiness, they are so good!

These Sweet Potato Bars with a Sweet Tahini Drizzle may sound unusual, but I really think you’re going to like these.

Enjoy, love Niki xx

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The Recipe

Sweet potato bars with a sweet tahini drizzle

Sweet Potato Bars with a Sweet Tahini Drizzle

Soft and delicious sweet potato breakfast bars, healthy and packed with wholesome ingredients like seeds, oats, spices - sweetened with sweet potatoes & sticky dates.
Prep time: 10 minutes
Cook time: 20 minutes
6-10 servings
No ratings yet

Ingredients

  • 350 g cooked sweet potato
  • 6 medjool dates
  • 2 tbsp water
  • 1 tsp cinnamon
  • 2 tsp ground ginger
  • 1/2 tsp allspice
  • 1/2 tsp vanilla power
  • Pinch sea salt
  • 2 cups oats
  • 3 tbsp sunflower seeds
  • 2 tbsp sesame seeds
  • 2 tbsp poppy seeds
  • 2 tbsp melted coconut oil
  • 2 tbsp peanut butter
  • 4 tbsp almond milk

For the tahini dressing

  • 1 tbsp tahini
  • 1 tbsp maple syrup
  • 3 tbsp water

Instructions

  • Peel and cube the sweet potato. Add to a medium-sized saucepan with boiling water and simmer until tender. Drain.
  • Add the dates and water to a food processor and blitz to a paste.
  • Add all the dry ingredients to the food processor and blitz to combine, then add the sweet potato.
  • Heat the coconut oil in a saucepan on a low heat, when melted add to the peanut butter & almond milk.
  • Add this to the food processor and blitz again to mix everything thoroughly. The mix should be slightly wet.
  • Grease a baking tray with a little coconut oil and then add the mix, pressing into the sides.
  • Bake in a pre-heated oven (gas Mark 5) for 20 minutes, remove from the oven and allow to cool for a little before dividing into bars.
  • To make the tahini dressing; add the ingredients to a mix chopper and blitz to combine.
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