Recently on their Instagram feed, Eating Well magazine asked if you could only take one food to a deserted island, what would it be. I didn’t even need time to think: Sweet potatoes. Duh. Sweet potatoes are a year round staple at my house. On average, I eat three medium-size sweet potatoes each week. Who doesn’t, right?
They’re versatile, delicious, packed with nutrition and I just flat out love the taste and texture. I roast them, bake them, micro-bake them, shred them and make latkes, use them in soups and stews, and even make muffins, cookies and quick bread with them. Did I mention the versatility of this tuber?
While I prefer sweet potatoes in savory applications, the sweet tooth gang at my house is jazzed when I bake them into something sticky sweet like these bars. These Gluten Free Sticky Sweet Potato Bars with Orange Glaze are so easy to stir up, contain everyday ingredients and get a zesty burst of citrus flavor from orange zest in the batter and orange juice in the glaze.
About the glaze – don’t fret if you’re not into super sweet foods. You can make the bars and enjoy them as-is, or just drizzle some fresh squeezed OJ over them while they’re still warm instead of saturating them with the glaze. There are no rules here.
OK, there are some rules if you want success in the kitchen. For this recipe, those are:
- Properly measure the flour
- Do not use a flour blend that contains gums (always with my recipes unless I specify otherwise)
- Be sure to FINELY grate the sweet potato – it is VERY important to the final texture. Trust me. Check out the link in the recipe below to see the grater I use to achieve the proper fineness of grated potato for the recipe.
- Use fresh OJ (always!)
- Cool completely before serving – it matters because it affects texture.
Now, for the rules you can break:
- Adjust the salt down if you need to – 1/4 t. would be fine, too
- Use any oil you like to use in baking as long as it has a neutral flavor. Sunflower seed oil is a good one to use.
- Use light brown sugar if you wish, or reduce the sugar as much as half.
- Omit glaze if that’s too much sugar for you. Drizzle bars with fresh OJ if you like, dust with confectioners’ sugar or just leave them be. Or make this BEST Cream Cheese Frosting and slather it on!
Gluten Free Sticky Sweet Potato Bars with Orange Glaze
Free from: gluten, dairy, soy, peanuts, tree nuts.
For the brownies:
188 grams (approximately 1 ½ cups) Gigi’s Everyday GF Flour Blend (gum-free)
1/2 teaspoon salt
¼ cup oil (I like melted organic extra virgin coconut oil; I use this one.)
2/3 cup coconut sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
Zest from 1 orange (reserve orange; you’ll need the juice for the glaze)
2 cups raw finely grated sweet potatoes (I use this grater for the right size sweet potato shreds.)
1 recipe Glaze (Below)
For the Glaze:
Juice from orange used for zest in bars
1 Tablespoons dairy-free butter substitute, melted
- Preheat your oven to 350F and lightly grease an 8×8-inch square baking dish.
- In a mixing bowl, whisk flour and salt; set aside.
- In a large mixing bowl, combine oil, sugar, eggs, vanilla and orange zest; stir until smooth. Add flour, stir, then stir in sweet potatoes until batter is relatively smooth (no need to over-mix).
- Spread batter evenly into prepared baking dish and bake 20 minutes, or until center is just set.
- While bars are baking, prepare the glaze by combining orange juice, melted buttery spread, and confectioners’ sugar, whisking until smooth.
- Once the bars are cooked, remove them from the oven and let sit for 15 minutes to cool slightly.
- After 15 minutes, cut bars into 12 squares, leaving them in the pan, then spoon the glaze over the bars, gently spreading to cover the top. Cool completely at room temperature before serving.
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