Thus far we’ve shared a fall recipe with pumpkin and one with squash. Keeping with the lovely orange theme, today we want to share a dessert made with sweet potatoes!
I haven’t had a chance to make these yet, but they keep coming to mind when I have been craving something sweet. Don’t they look delicious?!
This recipe and photo are copied from Dr. Weil’s website (http://www.drweil.com/drw/u/RCP02409/Sweet-Potato-Bars.html). He is an integrative physician who encourages mostly organic foods, but you can easily substitute for non-organic versions if you don’t have those on hand. I’m not sure of anywhere in our little hometown where you can get teff flour or brown rice flour, but I’m going to bet you could substitute pretty much any flour and these would still turn out great since you use so little. Finally, I’m not exactly sure what “Grade B” maple syrup means (anyone?) but when I make these I’ll just use whatever maple syrup we have in the house. Recipes are great that way–just substitute what you’ve got on hand!
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 sweet
potato 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 refriger- ate 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.
Prep Time: 15 minute
Cook Time: 40 minutes, plus two hours for chilling
Storage: Store in an airtight container in the refrigerator for up to
four days or tightly wrapped in the freezer for up to two months.
Enjoy this fall treat!
In Joyful Surrender,