Maple Cream Cheese SweetPotato Bars
Serves: 9
Happy Monday! I hope you had a great weekend! Mine was so unbelievably relaxing I can’t even stand it! Well, relaxing in my book anyway! Having 2 days off, regardless of how many things I need to get done always feels relaxing! 
Plus, yesterday was really dark, cold, wet and gloomy, so it forced me to stay inside and bake! Such a tragedy! ?
Today I am sharing with you one amazing fall recipe! The Recipe Redux had a challenge for all members this month (separate from the normal challenge) that incorporated a new kind of sweetpotato. Yes, it is spelled sweetpotato not sweet potato! The point of making it one word is to emphasize the fact that these special potatoes are a very separate variety than the normal ones you’d find in the market! What makes them so different? They are grown in soft sand and hand sorted during harvest to minimize scratching and scarring. The result is an amazing beauty that looks like this:
Isn’t that perfect looking??!! I had a box full of these waiting on my door when I got home!
These sweetpotatoes are a nutritional bang for your buck! They have 4g of fiber, 2g of protein and are a good source of vitamin C and A. Plus they are available year round! These beauties much sweeter and very moist compared to a normal yam. The high nutritional value really separates them from all other potato varieties!!
When I was thinking about what to make with them I had a maple craving come to mind! Sweetpotato and just go so well together! Wouldn’t you agree? I also wanted to kick up the protein a bit more, so I topped them with some greek yogurt cream cheese! What you have is an amazingly nutritious AND delicious recipe!! I hope you enjoy them! Have a great Monday!
Fit Ingredients
- 2/3c (80g) oat flour (or flour of choice)
- 3.5 c mashed California sweetpotato
- 1.5 tsp baking powder
- 1 tbs ground cinnamon
- 2 large eggs
- 1 tbs pure vanilla extract
- sweetener, to taste
- 3 tbs Green Mountain Greek Yogurt Cream Cheese
- 2 tbs pure maple syrup
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- 5×7 in baking pan
- tin foil
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Directions
1. Pre heat your oven to 350 degrees.
2. Line your baking pan with foil (optional, but makes clean up a breeze)
3. Coat your foil with non stick spray.
4. Combine your oat flour, California sweetpotato, baking powder, cinnamon, eggs, vanilla and sweetener together in a bowl.
5. Pour batter into lined baking pan.
6. Combine your greek yogurt cream cheese and maple syrup in a dish. Mix well. (You may have to microwave for 20-30 seconds if the cream cheese is too solid)
7. Drizzle cream cheese over the batter and swirl around the top with the tip of your knife.
8. Bake your bars for ~45-50 minutes or until tooth pick comes out clean.
OUT OF THIS WORLD!!! The maple cream cheese was the perfect addition to these already naturally sweetpotatoes! Not only did they taste amazing, but the house smelled delicious too! The pan didn’t even make it 48 hours!
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Nutrition: (for 1 out of 9 bars)
Calories: 126, Protein: 4.5g, Carbs: 21.1g, Fat: 2.4g (0.8g Saturated), Sodium: 62mg, Fiber: 3g, Sugar: 5.7g, Net Carbs: 18.1g)
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*Have you ever tried a California Sweetpotato?
*What is your favorite way to eat sweetpotatoes?
*What would you make if you had the opportunity to try these orange beauties?
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Disclaimer
I received free samples of California Sweetpotatoes mentioned in this post. By posting this recipe I am entering a contest sponsored by the California Sweetpotato Council and am eligible to win prizes associated with this contest. I was not compensated for my time
