Sweet Potumpkin Squares

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.