I’ve spent most of my Sunday baking, stalking Chicago Marathon runners, and getting excited for Free Press Marathon week. I refer to free press as my holiday, it sure feels like one when nearly all of your running friends are somehow involved in the weekend. To me it’s a celebration of community and hard work.
Fall is my favorite time of year, in addition to all of this running business we get to celebrate fall flavors, hello pumpkin spice madness. I wish I could say this recipe was an original idea but I got it directly from Trader Joe’s pumpkin spice granola bark. I did some research along with consulting their ingredient list and voila. I decided to do Sweet Potato vs. their Pumpkin that you have been seeing on their shelves (if you are lucky) because I love this recipe so much. Also, it’s race week, so we need all the carbs.
I should also mention this is nut free and gluten free. If you would like yo could substitute the pumpkin seeds for slivered almonds.
Spiced Sweet Potato Bark
A crunchy bark with a heavenly layer of chocolate and more sea salt + pumpkin seeds on top.
Combine the maple syrup, sugar, sweet potato puree, water, vanilla, and salt in a small pot. Bring to a bowl and allow to simmer for a minute or two. There will likely be some tiny sweet potato pieces left and that is okay. Remove from burner.
While your liquids cool add the oats, oat flour, cornmeal, quinoa, flax seed, pumpkin seeds, and coconut to a large bowl. Stir to combine.
Then add 1/3 cup of coconut oil to your liquids. Mix well. Then whip your egg white until frothy and add to the liquids as well. Mix again.
Next Combine your liquids with the oats. Stir well to make sure that everything is evenly coated.
Press in to a pan lined with parchment paper (which i sprayed lightly with cooking spray). Make sure the layer is very even. You will likely have to spray the back of your spatula because the mixture is tacky.
Bake at 325 for 45 mins turn the pan 3 times while backing so about every 10 mins. When you remove from oven immediately scour the granola so that you will have a nice clean break when it's time to snap it apart.
Allow to cool for about 30 mins to 1 hour. Once it's cool snap it apart.
Melt your chocolate via your preferred method. Dunk the large pieces in first. I just did one side of the bark. Sprinkle with more pumpkin seeds and sea salt if desired. Allow to cool and then enjoy!