Purple Sweet Potato Breakfast Bars | Vegan & Lower Carb
Sweet Potato Breakfast Bars – Easy 4 Ingredient Meal Prep Breakfast!
You already know this: mornings can be hectic. But, most ‘convenience’ foods that we can grab-and-go aren’t so convenient for our bodies. Instead, enjoy the convenience of an on-the-go meal (that’s actually nutritious) by making your own healthy sweet potato breakfast bars!
Protein bars, energy bars, meal replacement bars—everywhere you look in the grocery store today it seems like there’s some newfangled kind of ‘wonder bar.’ They’re marketed as convenient and nutritious foods that we can grab and eat on the go.
But, most of these bars are just ultra-processed, packaged foods masked by deceiving health claims! Many are loaded with additives like artificial flavors, colors, sweeteners, and preservatives—to the point they’re not exactly real food anymore.
Ditch the Store-Bought Snack Bars for Homemade Sweet Potato Breakfast Bars
Even the few packaged snack bars out there that are made with clean ingredients consist primarily of sugary dried fruit. That sugar may be natural, but the 20-30 grams of sugar that are condensed into a tiny bar aren’t doing our bodies much good! (And, I’m always still hungry after eating them!)
It’s SO easy and effortless to make fuel-filled versions of those sugar-laden, store-bought bars at home. You only need THREE simple ingredients to make these sweet potato breakfast bars—mashed purple sweet potato, coconut butter, and cashew butter.
And, each of these satisfying bars only has 2 grams of sugar! You can add sweetener if you like, but I personally think they don’t even need any.
Naturally Sweet, Naturally Vibrant
Rather than using dates or another dried fruit as the main ingredient, purple sweet potato makes up the bulk of these healthy breakfast bars. Sugary store-bought bars spike our blood sugar levels, which causes insulin levels to rise and leaves us feeling hungry—even though we just ate.
(Yes, even natural sugars can cause blood sugar spikes, especially in large, condensed doses!)
But, purple sweet potatoes are loaded with fiber and slow-digesting carbs to keep you feeling full until lunch. They’re also rich in rich in essential nutrients—like vitamin A, vitamin C, and manganese. And, they give these sweet potato breakfast bars their gorgeous, ALL-NATURAL purple color!
Sweet Potato Breakfast Bars, that TASTE Like Dessert!
Plus, the satiating fats in the cashew butter and coconut butter give this meal a balance of wholesome nutrients. Coconut butter also has a natural sweetness, making your sweet potato breakfast bars taste like dessert!
They’re soft, creamy, and luscious, almost like a blondie (the vanilla alternative to brownies). If you’re a blondie fanatic like I am, you’ll love these “PURPLIES!” You can bake up one batch and have an easy breakfast prepped for all week. They’re clean, vibrant, and convenient—a total win-win-win!
Purple Sweet Potato Breakfast Bars
- ½ cup coconut butter
- ¼ cup cashew butter
- 1 cup mashed purple sweet potato
- ¼ cup sweetener, optional
- Preheat oven to 350°F (180°C).
- In a double boiler, melt coconut butter and cashew butter.
- In a mixing bowl, add mashed sweet potato and melted butters. Mix until well integrated.
- Pour into a small glass baking dish (I used a 9x6-inch dish) lined with foil and bake for 30-35 minutes.
- Allow to cool completely before slicing. Refrigerate an hour before enjoying.
- Yields 8 sweet potato breakfast bars (depending on size of cut)
8 Comments on “Purple Sweet Potato Breakfast Bars | Vegan & Lower Carb”
I came across purple sweet potatoes in the grocery store for the first time and was looking for a fun way to use them. When I saw this purple sweet potato bars recipe I couldn’t believe how PURPLE they looked in the photo, but mine turned out just as bright and vibrant! They’ve got a flavor just like regular sweet potatoes, but my kids go wild for their “purple bars” at breakfast time. Brilliant easy recipe
Rachel, these purple breakfast bars do turn out so incredibly vibrant, yet just as sweet and creamy as the orange sweet potatoes we know and love! So glad that you and your little ones are enjoying them 🙂 thanks for trying out the recipe!
How should I store these if I am using them through the week, in a cake tin, in the fridge or the freezer?
Thank you for the great recipe!
Hi Danielle, we’d recommend storing these in an airtight container in the fridge. They’d probably be fine stored at room temperature, but they’d likely stay the most fresh in the fridge! So glad you enjoyed the recipe 🙂 thanks for trying it out!
I will be trying this recipe! I grew a few pots of these Stokes purple sweet potatoes organically and harvested HUGE/GIGANTIC/LARGE tubers plus some smaller ones. Breakfast bars sound yummy and healthy!
Yay! So glad that you like this recipe 🙂 Would love to know how they turn out if you do give them a try!
Hi. What can i sub coconut butter for? Thanks
Hi there! We haven’t tried this recipe with a substitute for the coconut butter, so we can’t say for sure how it would turn out. But our best recommendation would be to substitute with additional nut butter – preferably a nut butter thicker in texture – maybe with a dash of solid coconut oil in the mix (or even grass-fed butter). It might require some experimenting to figure out what works best! 🙂