This is a Publix recipe (Sweet Potato Pecan Bars) that I have tweeked just a bit in order to appease everyone’s tastes and my whole foods emphasis. The first time I made these, Aleyah loved them but Anna didn’t care much for them. The original recipe called just for sweet potatoes but I know that Anna likes pumpkin so I replaced half of the sweet potatoes with canned pumpkin. I also left off the pecans and used toasted raw almonds instead since they are a favorite nut here in our home.
The girls each have a square in their lunch box today, which means they will have a very healthy dose of Vitamin A so they can maintain healthy eyes and vision and a good dose of Vitamin C to ward off all those school germs!
Sweet Potumpkin Squares
- 3 tbsp extra light virgin olive oil
- 2/3 cup cinnamon graham cracker crumbs (365 brand or Back to Nature)
- 1 egg, lightly beaten
- 1/2 cup mashed sweet potatoes
- 1/2 cup canned pumpkin
- 1/4 cup plain Greek yogurt
- 1/4 cup organic sugar
- 1 1/2 tsp whole grain flour
- 3/4 tsp pumpkin pie spice
- 1/3 cup low fat milk
- 1/2 cup chopped toasted raw almonds
Preheat oven to 350°. In a small bowl stir together cracker crumbs and oil. Press onto bottom of a lightly greased baking pan. Bake for 10 minutes or until lightly browned. Set aside to cool.
For filling, in a medium bowl stir together egg, mashed sweet potatoes , pumpkin, and yogurt. Stir in the 1/4 cup sugar, the flour and pumpkin pie spice until smooth. Stir in milk. Pour mixture evenly over crust. Bake at 350° about 25 minutes. Immediately sprinkle with remaining chopped nuts; press lightly into filling. Cool completely in pan on a wire rack; chill. Cut into bars. Cover ans store in refrigerator up to 2 days or freeze up to 1 month.
Check back later this week for my spiced fig and pear bars! Click the FB ‘like’ button the right to have it posted on your wall.
Whole to the Core Blog 
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