Ube Sweet Potato Bars

Calories: 269 Fat: 21 Carbs: 18 Fiber: 2 Protein: 3 Serves: 16


  • Crust:
  • 1/2 cup crushed cinnamon cookies
  • 1/2 cup chopped pecans
  • 2 Tbsp creamy cashew butter
  • 1 Tbsp agave syrup
  • Pinch sea salt
  • Filling:
  • 1 cup raw, unsalted cashews, soaked in room temp water for 1-2 hours
  • 1 ½ cups steamed, mashed purple sweet potatoes (about 2 small potatoes)
  • ½ cup agave syrup
  • 2 tsp orange zest
  • ¼ cup orange juice
  • ¼ cup Oatsome Oat Milk
  • ¼ tsp salt
  • 7 Tbsp melted coconut oil


In a food processor, pulse cookies and pecans into crumbs.
Add the remaining crust ingredients to the food processor and pulse to combine.
When you can pinch the mixture between two fingers without it crumbling, it’s done.
Press into a parchment paper lined 8×8 pan. Put in the freezer to harden while making the filling.
Wash and peel sweet potatoes. Dice roughly and steam until fork tender.
Let cool completely, then mash the potatoes.
Add all ingredients except coconut oil to the blender and blend until smooth and creamy. Slowly stream in coconut oil and blend.
Pour over top of crust and smooth out with a spatula. Freeze for 2-4 hours or until mostly hardened.
Let soften in room temp for 10-15 minutes before slicing. If you’re not serving immediately, store in the refrigerator or freezer so they do not melt.

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