Pecan Sweet Potato Bars | SIBO Friendly Low Fermentation Eating Recipes | The Good LFE Cookbook

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

pecans

🥗Healthier: walnuts

💰Cheaper: almonds

Walnuts provide healthy fats and are often less expensive.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

Preheat oven to 325°F (165°C).

For crust, pulse toasted pecans, melted coconut oil, maple syrup, and salt in a food processor until you have a coarse, crumbly mixture that resembles coarse sand.

Press the crust mixture evenly into the bottom of an 8 × 12" sheet pan.

For the filling, mix baked and pureed sweet potatoes, lactose-free whey protein isolate, almond meal, cinnamon, and sweeten to taste with maple syrup.

Spread filling over the crust and bake at 325°F (165°C) for 15 minutes, rotating halfway through.

While bars are baking, toss chopped pecans with maple syrup and salt in a sauté pan and toast over medium heat until sticky (about 3–5 minutes).

Spread the toasted pecans evenly over the top of the finished bars.

Refrigerate until completely cooled and cut into squares.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens