Whole 30 Sweet Potato Breakfast Bars

Happy September! Do you have any fun fall plans? We are slowly moving closer to selling our current home and moving into our new one. (Yay!) But September in our household also means back to routine as my husband starts his new school year. This month we decided to also do a “modified” round of Whole30. As a part of that I am always looking for great new compliant recipes, and my husband’s Aunt was kind enough to share her recipe for Whole 30 Sweet Potato Breakfast Bars. Which I am sharing here with you today.

Our Aunt and her husband have been eating mostly Whole30 for the past four years! I think that’s super impressive.  We hope to use this current round to find some more great recipes that we can work into our diet year round.  These Whole 30 Sweet Potato Breakfast Bars will definitely be something we add to our favorites list.

In the words of my husband “they taste like Thanksgiving, in a good way.”  Here’s how I would describe them: light, soft, a crisp topping with rich nutty flavor and bursts of sweet raisins. Imagine fall in a bar.

Related: Whole30 Cinnamon Roll Latte

Whole 30 Sweet Potato Bars were also incredibly easy and quick to make. In fact I mixed them up last night at 10:30 p.m because:

1) I wanted them for breakfast.

2) I wanted to sleep in as late as possible in morning.

3) I hoped they would make my house smell like fall.

These bars came through on all accounts. To prep the sweet potatoes I just popped them in the microwave for 12-15 minutes. Now, if you don’t have a microwave (I actually know many people who don’t). Then prep will take a little bit longer because you will have to bake the sweet potatoes before hand.

Sweet Potato Baking Tip: You can make them ahead of time in the slow cooker. I do whole potatoes on low for 6-10 hours depending on how big they are. Store baked potatoes in the fridge until you are ready to use them.

After the potatoes were soft, scoop them into the mixing bowl with all of the other ingredients.  Spread mixture into a greased 9×13 pan. Then drag a large fork through the top of the pan to create ridges in the mixture. These will toast up nicely and gives the bars a nice texture.  I also sprinkled some extra pecan chips  on top.

Related: Super Easy Slow-cooker Salsa Chicken

I loved these bars eaten warm right out of the oven, but they were tasty cool the next morning too! Because these Whole 30 Sweet Potato Breakfast Bars hold a lot of moisture, they will probably last longer if stored in the fridge.

Try them out and let me know what you think! Also what great Whole30 or clean eating recipes do you have of your own?