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 very happy to say that it worked a treat!
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 – so good!

They may sound unusual but I really think you’re going to like these. ????



I hope you like this my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  6 - 10 servings
  10 minutes preparation time
  20 minutes cook time


  • 350g cooked sweet potato
  • 6 medjool dates
  • 2 tbsp water
  • 1 tsp cinnamon
  • 2 tsp ground ginger
  • 1/2 tsp all spice
  • 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 coconut peanut butter
  • 4 tbsp almond milk
  • Tahini Dressing;
  • 1 tbsp tahini
  • 1 tbsp maple syrup
  • 3 tbsp water


  1. Firstly peel and cube the sweet potato. Add to a medium sized saucepan with boiling water and simmer until tender. Drain.
  2. 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.
  3. Heat the coconut oil in a saucepan on a low heat, when melted add in the peanut butter & almond milk. Add this to the food processor and blitz again to mix everything thoroughly. The mix should be slightly wet.
  4. Grease a baking tray with a little coconut oil and then add the mix, pressing into the sides.
  5. 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.
  6. To make the tahini dressing; add all the ingredients to a mix chopper and blitz to combine.
  7. Drizzle the tahini dressing over the bars and then sprinkle over some seeds.



  1. Cassie Autumn Tran on June 6, 2017 at 10:05 pm

    No way, I would have never guessed that sweet potato would work in a recipe like oat bars! I’m surprised I didn’t think of this either! These bars look incredible and they most likely taste even more amazing!

    • Niki on July 15, 2017 at 4:59 am

      Hey lovely!
      It’s works so well. I agree, why didn’t I think of it earlier!
      Love & hugs

  2. Ruth Mulwa on June 7, 2018 at 9:55 am

    Delicious and healthy. I can’t wait to give it a try.

    • Niki on June 14, 2018 at 9:17 pm

      Amazing! Enjoy xxx

  3. Ruth Mulwa on June 8, 2018 at 9:36 am

    Lovely, yummy and delicious recipe. Thanks for sharing.

    • Niki on June 14, 2018 at 9:16 pm

      Thanks so much Ruth xx

Leave a Comment



Subscribe and receive a free download of my SuperSix recipe book

Something went wrong. Please check your entries and try again.

The products, recommendations and 3rd party links on RebelRecipes.com are my genuine recommendations. I may be paid a commission if you purchase a book or product via a link on this site – it’s known as a referral fee or an affiliate commission. I only work with people, companies or brands who fit my ethos. I am a qualified health coach, but the recipes and articles on RebelRecipes.com should not be used to diagnose or treat a specific health or medical condition.