Ingredients:

  • 1 cup (220g) mashed roasted sweet potato, cooled
  • 2 cups (180g) old-fashioned rolled oats
  • 1/3 cup (80ml) pure maple syrup
  • 1/3 cup (80g) creamy almond butter
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (1g) baking soda
  • 1/4 tsp (1.5g) sea salt
  • 1/2 cup (70g) chopped pecans
  • 1/4 cup (40g) dark chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. In a large bowl, combine the mashed sweet potato, maple syrup, almond butter, and vanilla extract. Stir until the mixture is smooth.
  3. Fold in the ground cinnamon, baking soda, and sea salt.
  4. Stir in the rolled oats, chopped pecans, and dark chocolate chips until the oats are fully coated.
  5. Scoop the dough into the prepared pan and press firmly into the corners with a spatula to level the top.
  6. Bake for 25–30 minutes until the edges are deep brown and the center is set and springy.