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What’s Fresh with Beth Irons: Sweet Potato Bars

Sweet Potato Bars



3/4 cup rolled oats

1/4 cup teff flour or brown rice flour

1/4 cup shelled unsalted pistachios

1/4 cup pecans

1/2 teaspoon ground cinnamon

1/2 teaspoon grated orange zest

1/4 teaspoon sea salt

2 tablespoons Grade B maple syrup

2 tablespoons extra-virgin olive oil



1 pound orange-fleshed sweet potatoes, such as garnet yams, baked until tender

2 organic eggs, beaten

1/3 cup organic plain yogurt

3 tablespoons Grade B maple syrup

1/2 teaspoon grated orange zest

1/2 teaspoon ground cardamom

1/2 teaspoon ground ginger

Freshly grated nutmeg, for dusting



  1. To make the crust, preheat the oven to 375°F.
  2. Lightly oil an 8-inch square baking pan.
  3. Put the oats, flour, pistachios, pecans, cinnamon, orange zest, and salt in a food processor and pulse until the texture resembles coarse cornmeal.
  4. Add the maple syrup and olive oil and pulse until the ingredients are evenly combined but the mixture is still crumbly looking.
  5. Transfer the mixture to the prepared pan and press it evenly and firmly into the bottom of the pan. No need to clean out the food processor.
  6. Bake for about 15 minutes, until set. Keep the oven on.
  7. Meanwhile, make the filling: Scoop the sweet
potato flesh into a bowl and mash it.
  8. Put 1 1/2 cups of the mashed sweet potatoes in the food processor.
  9. Add the eggs, yogurt, maple syrup, orange zest, cardamom, and ginger mix until smooth.
  10. Pour the filling over the crust and smooth the top with a spatula. Sprinkle with nutmeg.
  11. Bake for about 25 minutes, until the filling is set and just beginning to pull from the sides of pan.
  12. Let cool completely on a wire rack, then cover and refrigerate for at least two hours before cutting into 16 squares.