Sweet Potato Bars With Vanilla Frosting

It’s October and it’s officially pumpkin season. But ya either love or ya hate pumpkin – I feel like there’s no in between! I mean, you’re either eating pumpkin bread with pumpkin butter and a side of pumpkin spice latte, or you’re on the sidelines judging.

I’m all in for pumpkin, but it seems like everyone is going all in on the pumpkin recipes lately and ya know what, I just need some damn variety in my life, okay?! As much as I wish I could, I just can’t do pumpkin all day every day for the entire month of October.

So, enter the beloved sweet potato. Sure, sweet potatoes are a lot of times used in savory dishes, but we also see them in sweeter dishes… sweet potato casserole, sweet potato yogurt bowls, etc. But fewer times do we see it in a DESSERT. Let alone in the midst of pumpkin season — yet here we are. In ALL of our glory.

Also – there is apparently some sort of pumpkin shortage right now, but no sweet potato shortage…. you’re welcome. 😉

The amazing thing about sweet potato and pumpkin, though, is that they can usually be used interchangeably pretty easily. Thus, if you are all in 100% pumpkin-mode for October, you could totally try this recipe with pumpkin in place of sweet potato! note: I haven’t tried that sub myself yet, but will be soon and will update this post afterwards. 🙂

Sweet Potato Bars With Vanilla Frosting

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Recipe by Lindsey Goldschmidt Difficulty: Easy

Servings

1

servings

Ingredients

• Wet Ingredients

• 1 cup Sweet Potato Puree (can use store bought or homemade!)

• 2 Eggs

• 2/3 cup Coconut Sugar

• 1/2 cup Vegan Butter, melted & cooled

• 3 Tbsp Maple Syrup

• 1/2 tsp Vanilla Extract

• Dry Ingredients

• 1 cup All Purpose Flour

• 1/2 tsp Cinnamon

• 1/2 tsp Baking Powder

• 1/4 tsp Baking Soda

• 1/4 tsp Salt

Directions

• Preheat oven to 350 degrees Fahrenheit and line an 8×8 baking dish with parchment paper. Set aside.
• Begin by adding all wet ingredients into a large mixing bowl and whisking until smooth.
• Add dry ingredients to the bowl with the wet ingredients, and lightly mix dry ingredients in until fully combined. Try not to mix vigorously here, or over mix as you will yield a tougher batter.
• Transfer batter into the 8×8 baking dish and bake for 26-28 minutes, or until fully cooked through.
• Remove from the oven, and place on a cooling rack.
• Once the bar/cake has cooled, add vanilla frosting over top – I used Simple Mills Vanilla Frosting.
• Enjoy! Store in an airtight container at room temp for about 4-5 days.

If you made this recipe, I’d love to see it! Let me know in the comments and tag me on IG at @simply_unbeetable 🙂