Sweet Potato Streusel Bars

It’s almost Thanksgiving and that means dessert season has begun!

Dive right in with these little gems, a new sweet potato version of my pumpkin bars.

OMG these are way too good, with a sweet, crunchy streusel-ish sprinkle of magic with the barest whisper of salt!

Seriously, nobody will ever know these are free of sugar, gluten, oil, dairy, and eggs. They’re absolutely delicious!


  • Servings: makes about 40 to 44 (1 1/2-inch) bars
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Sweet Potato Bars

1 cup sweet potatoes
2 ripe bananas
1/2 cup unsweetened applesauce
1/2 cup pitted dates
1/2 cup water
1 cup rolled oats
1 1/2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon pure vanilla extract


1/2 cup dates
1/4 cup rolled oats
1/4 cup raw pecans
1/4 teaspoon cinnamon
pinch of salt


Scrub and pierce sweet potatoes, and microwave until tender. When cool enough to handle, remove skins.

Preheat oven to 350 degrees.

Into the bowl of a large food processor, add all of the Sweet Potato Bars ingredients (sweet potatoes through vanilla). Process for a couple of minutes, until the mixture is very well combined.

Remove bowl and blade from the base. Divide batter evenly, filling 40 to 44 sections of a silicone brownie-bites pan or two. (My pans hold 24 bars, so I use two pans.)

Place the bowl and blade back on the base of the food processor. Add the Streusel ingredients, and pulse several times to create the topping. Remove bowl and blade from the base.

Carefully top each bar with about 1/2 teaspoon of the streusel mixture. Pat in place very lightly.

Bake for approximately 15 minutes, or until tops are golden and almost firm to the touch. Remove from oven and place on cooling rack.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

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