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By Katja Heino 23 Comments
Savory Lotus may receive commissions from purchases made through links in this post.

Grain-free Sweet Potato Bars with Coconut Honey Drizzle (gluten-free, paleo)

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Screen shot 2013-02-23 at 1.37.25 PM

OK… so these are not really sweet potato bars.  They are actually made with yams (there is a difference.)  But saying sweet potato sounds so much more appetizing, doesn’t it??  If you’ve been reading my posts, you know that I am really into super foods.  Food that are nutrient-dense and full of goodness.  Yams fall into that category.  Screen shot 2013-02-24 at 9.50.48 PMYams are high in vitamin B6 (lowering risk for heart disease),  potassium (good for controlling blood pressure), diosgenins (to help with menstrual symptoms/menopause), complex carbohydrates (slowing down the release of sugars into bloodstream), and fiber (helping you feel full and satiated.)  And they taste good.    I try to eat them often.  So I decided to make a grain-free snack/dessert with them.

These bars were adapted from THIS RECIPE.  You could  also use pumpkin in my recipe , and it will be just as good.  These bars are lightly sweetened and make a great, filling snack.  Add the drizzle, and it’s dessert.  I’m smitten with immune and metabolism boosting coconut butter and oil.  I would drizzle it on everything if I could.

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Grain-free Sweet Potato Bars with Coconut Honey Drizzle

Sweet Potato Bars with Coconut Honey Drizzle

★★★★★ 5 from 1 reviews
  • Author: Katja from Savory Lotus
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 8x8 pan 1x
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Ingredients

Scale

FOR BARS:

  • 1 cup almond butter
  • 1/2 cup yam puree (steam a chopped yam for 10 minutes and mash with fork)
  • 4–6 TBS honey (depending on your sweet tooth) (like this one)
  • 2 eggs
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp ginger, dry powder

FOR DRIZZLE:

  • 1/2 cup coconut butter (like this)
  • 1/2 cup coconut oil (like this)
  • 1 tsp vanilla extract
  • 4 TBS honey, raw
  • 1/4 tsp salt

Instructions

FOR BARS:

  1. Preheat oven to 350′ F
  2. Lightly grease 8×8 pan with coconut oil
  3. Place all ingredients in large bowl, and with a hand blender, whip until well combined and smooth
  4. Pour mixture into greased pan, smoothing out the top with back of spoon or spatula
  5. Bake 20-25 minutes until the edges are golden brown and the center is firm

FOR DRIZZLE:

  1. Melt coconut butter and oil together
  2. Remove from heat and add rest of ingredients
  3. Blend with hand blender until creamy-smooth
  4. Drizzle onto bars as desired
  5. For a thicker, frosting-like glaze, let cool slightly. The mixture will thicken nicely.
  6. Store extra drizzle in fridge. It will need to be reheated to soften. Easiest way is to set in toaster oven for 3-4 minutes

Did you make this recipe?

Tag @savorylotus on Instagram and hashtag it #savorylotus

Screen shot 2013-02-23 at 1.36.34 PM

The yam makes these bars super moist….

I like to eat them plain for a healthy snack...

I like to eat them plain for a healthy snack.

As an Amazon Associate I earn from qualifying purchases.

Filed Under: Desserts Tagged With: grain-free baking, grain-free bars, Paleo, paleo desserts

Reader Interactions

Comments

  1. Caitlin says

    March 4, 2013 at 2:44 am

    Wow, both of my girls loved this and they hardly ever both love the same thing! Great recipe, thanks!!

    Reply
    • admin says

      March 4, 2013 at 5:57 am

      yay!! nice to hear. I love things the whole family likes….. 🙂

      Reply
  2. Jay says

    March 4, 2013 at 9:57 pm

    You are so, so inspiring!
    Thank you for sharing your experience in healthful living.

    Reply
    • admin says

      March 6, 2013 at 4:30 am

      Thanks, Jay, for the sweet words… 🙂

      Reply
  3. Lynn says

    March 6, 2013 at 5:47 pm

    Your recipe sound really yummy. Can I substitute an egg replacer or flax seed gel for the eggs? I am sensitive to egg whites.

    Reply
    • admin says

      March 7, 2013 at 1:22 am

      Great question. I haven’t used either with this recipe. You could definitely give it a try. For flax egg: For 2 eggs, mix 3 TBS flax meal with 6 TBS warm water. Let sit a few minutes. I have never worked with egg replacer before so I am not sure. I would love to hear if you try either one, as many people have sensitivities to egg and it would be nice to be able to offer alternatives.
      Katja 🙂

      Reply
  4. Cindy (Vegetarian Mamma) says

    March 6, 2013 at 9:39 pm

    We LOVE sweet potatoes! I hope you stop by Gluten Free Fridays this week to link up this yummy recipe! It will be live Thursday evening at 7:05 pm! We are having a Gluten Free giveaway this week to one lucky person! Hope to see you there! Cindy vegetarianmamma.com 🙂

    Reply
    • admin says

      March 7, 2013 at 1:13 am

      I will definitely check it out. I love all the sharing that happens on blog carnivals…. thanks for letting me know about it….
      Katja

      Reply
    • Cindy (Vegetarian Mamma) says

      March 14, 2013 at 1:13 am

      Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

      Thanks for linking back to the Gluten Free Fridays post!

      Party starts tomorrow night (thursday) at 7:05 pm eastern time! Hope to see you there!

      Cindy from vegetarianmamma.com

      Reply
  5. Sherri @The Well Floured Kitchen says

    March 6, 2013 at 11:16 pm

    Love the coconut honey drizzle, looks like it would be good on most any baked muffins, bars, etc. Where do you get your coconut butter?

    Reply
    • admin says

      March 7, 2013 at 1:11 am

      yes, the drizzle is good on lots of things. If you let it cool a bit, it becomes spreadable frosting. I usually make my own coconut butter (see link on my post) but also buy the Artisana brand at local healthfood store. I have also bought it from http://www.vitacost.com/artisana-100-organic-raw-coconut-butter. Thanks for stopping by 🙂
      Katja

      Reply
  6. Tami @ A Girls Gotta Nest says

    March 8, 2013 at 12:36 am

    These sound amazing, thanks for sharing!!

    Reply
  7. Andrea Merrigan says

    March 9, 2013 at 8:29 pm

    These look so good, I’m going to have to try them. I found you through the Simple Lives Thursday link up!

    Reply
    • admin says

      March 10, 2013 at 6:40 am

      I’m glad you found me… welcome!!!! 🙂

      Reply
  8. amber says

    March 12, 2013 at 8:40 pm

    These look spectacular!!!!!

    Reply
  9. Abigail says

    March 22, 2013 at 4:22 pm

    I just made these without the drizzle, and my daughter and I each had one with lunch. They are wonderful!!! The fluffy, moist texture is very nice, and they were spicy and just perfectly sweet. Thanks so much for sharing this recipe!

    ★★★★★

    Reply
    • Katja says

      March 22, 2013 at 8:54 pm

      I’m so glad that you liked them. Thanks for stopping by….
      Katja

      Reply
  10. Louise says

    July 7, 2014 at 12:55 pm

    These are delicious- thank you!

    Can you leave leftover bars out or should they be refrigerated? Thanks!

    Reply
    • Katja says

      July 7, 2014 at 9:56 pm

      Glad you enjoyed them. I think they are OK out overnight but any longer, I would put in fridge. 🙂

      Reply
  11. kelli says

    November 26, 2014 at 11:47 am

    is it almond flour or almond butter?

    Reply
    • Katja says

      December 4, 2014 at 1:50 pm

      These are made with almond butter!

      Reply

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Hi I’m Katja!

And this is how we do healthy in our family. Just REAL food. Simple. Easy. Gluten free. More about Savory Lotus

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👩‍🌾🪴👩‍🌾 celebrated ONE year of 👩‍🌾🪴👩‍🌾 celebrated ONE year of living in the mountains of NC by starting the process of putting down more roots • we made the HUGE leap from CA to NC last year and have been creating a new life with new businesses, new school, new friends, more time with family, some lonely days, missing community, lots of challenges + things to adjust to • asheville has been good to us in many ways • it’s incredibly beautiful with so much flowing water • grateful to be in such a lush, nature-filled place 

👩‍🌾🪴👩‍🌾 we are ready to settle into the land here a bit more • we’ve already planted 15 fruit trees and lots of berries • this weekend we started assembling the 8 garden beds we got from @vego_garden • looking forward to filling them with living soil to grow high vibe food 🥬🥦🥒🍅🫐 • we chose these non-toxic metal beds instead of wood hoping they will last longer • they seems super sturdy + we love the look • but holy hardware... lots of nuts + bolts 😆

👩‍🌾🪴👩‍🌾 here’s to deeper roots + growing more food with @alexeibcreative and our little human • looking forward to sharing more as we create a living food forest in our yard 🥦🥒🥬🍏🍐🍎🍉🫐🧅🥕🍠
👩‍🍳why i make my own crackers: bc most cra 👩‍🍳why i make my own crackers: bc most crackers are loaded with inflammatory seed oils (canola, sunflower, safflower, soy, etc) • these SAVORY SEED CRACKERS are made with just a few simple ingredients • so easy to make • gluten free, nut free, grain free  and vegan-friendly • they have just the right amount of crispy saltiness, which is why we eat crackers, isn’t it?

INGREDIENTS

* 1 cup sunflower seeds -preferably soaked and dehydrated (activated)
* 1/2 cup pumpkin seeds – preferably soaked and dehydrated (activated)
* 1/2 cup sesame seeds 
* 2 tbsp nutritional yeast 
* 3 tbsp melted ghee or coconut oil
* 2 tbsp coconut aminos OR gluten free tamari 
* OPTIONAL: coarse sea salt (or regular salt) for sprinkling 

INSTRUCTIONS
1. Preheat oven to 300’F.
2. Place sunflower and pumpkin seeds into food processor and process until you get a coarse flour-like consistency (about a minute or so).
3. Add remaining ingredients and pulse until well combined and mixture sticks together and begins to form a ball.
4. Press mixture into a firm ball and press down onto a surface lined with parchment paper.  Cover with a second piece of parchment paper and roll out to 1/4 inch (or thinner) depending on how thick you want your crackers.
5. Lift parchment paper and place onto large baking sheet. Score into desired sized crackers with sharp knife or pizza cutter. Sprinkle with coarse sea salt or regular salt, if desired. 
6. Bake for 18-22 minutes until desired crispiness. Use the sharp end of a spatula to separate crackers. Allow to cool completely before storing in air-tight glass jar. (If you like them EXTRA crispy, pop them back in the oven for a minute or 2 after you separate them.)
🧘🏽‍♀️ how are you investing in yoursel 🧘🏽‍♀️ how are you investing in yourself? • what are you doing DAILY to build your wellness bank, to create abundance, to fuel + nourish your body, to make yourself more resilient, to create peace in your mind? 

🧘🏽‍♀️ it’s the small daily habits that build a BIG healthy life • only you can show up for yourself this way • resist making excuses • lean into consistency • remember that you, just like plants + toddlers , thrive on rhythm + routine • pour into yourself just a little bit every day 💗
🌊🙏🌊 sunday church • have a sweet day, y 🌊🙏🌊 sunday church • have a sweet day, you beautiful humans 💗
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