I found myself mindlessly scrolling Instagram Reels the other day when I came across a recipe that stopped me in my tracks: sweet potato bars.
Sweet potato bars? What even is that?
You know when you see a dish on your phone, computer or TV that looks so delicious you wish you could physically reach through the screen and grab a bite? That’s how I felt about these bars.
Even better, the recipe looked incredibly easy. In fact, I already had almost everything I needed in my pantry. That was enough motivation to get me out of bed and walking to my neighborhood grocery store with exactly one thing on my list:
A sweet potato.
With fall rapidly approaching, I’ve been craving all things pumpkin, squash and sweet potato. So when I found this recipe for sweet potato bars on Instagram, I knew I had become a victim of the algorithm.
So, What Exactly Is a Sweet Potato Bar?
I’ve made these for friends and family members, and everyone seems to think they’re some sort of brownie. I like to think of them more as a blondie, but sweet potato style. Maybe I should just call them sweet potato blondies. But I prefer sweet potato bars. I think it sounds more inviting.
Whatever you call them, the result is soft, moist and lightly spiced, with just enough sweetness to make them feel like dessert. The chocolate chips make them a little more indulgent, while the sweet potato gives the bars their tender texture.
I slightly tweaked the recipe I originally found on Instagram, and after making it a few times, I can confirm that it’s very forgiving. Even if your measurements aren't absolutely perfect, chances are you'll still end up with something delicious.
Best of all, the batter comes together in one bowl, which means fewer dishes!
Wet ingredients
Dry ingredients
Start with the Sweet Potato
The most time-consuming part of this entire recipe is roasting the sweet potato.
Poke it all over with a fork and bake at 375°F for about 50 minutes. The exact cooking time will depend on the size of your sweet potato, so don't rely on the clock alone. You'll know it's ready when a fork slides easily through the flesh with no resistance.
Make-ahead tip: You can roast the sweet potato a day or two in advance and refrigerate it until you're ready to make the bars. Or, the next time you're roasting sweet potatoes for dinner, throw an extra one in the oven and you're already halfway to dessert.
Reduce the oven temperature to 350°F and line a 9x9-inch baking dish with parchment paper.
Once the sweet potato is cool enough to handle, peel away the skin. You shouldn't need any fancy tools; the skin should come right off.
Another reason why sweet potatoes reign supreme.
Place the sweet potato flesh in a large bowl and mash it with a fork or potato masher until no large lumps remain. You'll need about 1 cup of mashed sweet potato for the recipe.
Mashed sweet potato in bowl
Add the agave nectar, milk, vanilla extract, melted coconut oil and apple cider vinegar, and whisk until combined.
And if you're wondering why there's vinegar in your dessert, don't worry, you won't taste it! It works with the baking soda to help give the bars some lift.
Mashed sweet potato mixed with wet ingredients
Next, add the flour, cinnamon, baking soda, baking powder and salt.
Fold everything together just until you no longer see streaks of flour. Be careful not to overmix, since we want these bars to stay soft and fluffy.
Finally, gently fold in the chocolate chips.
Spread the batter evenly into your prepared baking dish. It will be thick, so use a spatula to coax it into the corners. Sprinkle a few additional chocolate chips over the top if you'd like.
Bake at 350°F for 25 to 30 minutes, or until a toothpick inserted into the center comes out mostly clean.
Let the bars cool in the pan for 10 to 20 minutes before removing them and allowing them to cool completely. Slice and enjoy!
And that’s it! These bars are easy, delicious and really scratch that seasonal itch I get as soon as fall rolls around. Plus, with a full cup of sweet potato in the recipe, I can at least pretend I’m eating my vegetables while reaching for a second one.
Sweet Potato Bars
Adapted from: @jennaliveswell
Yields: 16 bars
Prep Time: 1 hour 10 min
Bake time: 25 minutes
Total Time: 1 hour 35 minutes
1 cup mashed, roasted sweet potato
1/3 cup agave nectar (can sub maple syrup or honey)
1/4 cup milk of choice (I used almond)
1 teaspoon vanilla extract
1 tablespoon oil (I used melted coconut)
1 teaspoon apple cider vinegar
1 cup all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon sea salt
1/3 cup dark chocolate chips (optional)
- Preheat your oven to 350F degrees and line a 9x9 baking dish with parchment paper. Set aside.
- In a large bowl, add the peeled and baked sweet potato. Using a fork or potato masher, mash well until few lumps remain. You should have about 1 cup of mashed sweet potato.
- Add the agave nectar, milk, vanilla, oil, and apple cider vinegar. Whisk to combine.
- Fold in the flour, cinnamon, baking soda, baking powder, and salt. Mix until just combined, be careful not to overmix! The batter will be thick.
- Gently fold in the chocolate chips.
- Pour the batter into the prepared baking dish and spread evenly with a spatula. Add additional chocolate chips to the top if desired and bake for 25-30 minutes. A toothpick should come out mostly clean.
- Remove from oven and allow it to cool slightly before slicing. Enjoy!
Ready for More Fall Cooking?
If you're also ready to trade summer cooking for apples, squash, pasta and cozy comfort food, we have plenty of opportunities to get into the kitchen at The Chopping Block.
Here are a few fall-inspired classes coming up soon:
- Hands-On Fall Harvest on the Grill – Friday, September 25 6pm
- Hands-On Bake and Take TCB’s Famous Apple Pie – Sunday, October 4 10am
- Hands-On Pasta & Gnocchi Workshop: Fall Menu – Friday, October 9 10am
- Hands-On Simmer and Savor: Cozy Soups and Stews – Tuesday, October 13 6pm
- Hands-On Autumn in Tuscany – Friday, October 16 6pm
And that's only the beginning of our fall lineup. Check out our class calendar for our October schedule with November classes coming this Friday!
