Paleo Cinnamon Roll Bars
Serves: 9 bars
These moist, dense bars use naturally-sweet Japanese sweet potatoes instead of flour. A small amount of coconut sugar, for the cinnamon filling, is the only sweetener required.
  • 1½ cups Japanese sweet potato (about 3 medium), see step 1 below
  • 4 eggs
  • ¼ cup coconut oil
  • Pinch of salt
  • 1 tsp. vanilla extract
  • 2 Tbs. coconut flour
  • 2 Tbs. arrowroot flour
  • ½ tsp. baking soda
  • 1 tsp. lemon juice or apple cider vinegar
  • 1 tsp. cinnamon
  • 3 Tbs. coconut sugar
  • Optional: Coconut butter to drizzle, available here
  1. First, bake or steam the sweet potatoes. If baking, bake them (peels on) at 400 degrees until completely soft, about 50 minutes. Turn off the oven and let cool in the oven. Remove the peels. If steaming, peel first and steam until tender, about 20 minutes.
  2. Preheat the oven to 350 degrees and line a square baking dish with parchment paper, so that the parchment overhangs the sides for easy removal of the bars (as pictured). Grease the dish and parchment paper with coconut oil.
  3. Have all ingredients at room temperature. Combine all ingredients, except the cinnamon and coconut sugar, in a blender until smooth.
  4. Stir together the cinnamon and coconut sugar. Spread half of the batter evenly in the pan, then sprinkle with the cinnamon-sugar. Top with the remaining batter, and spread evenly.
  5. Bake for about 30 minutes, until just set but still moist.
  6. Store leftovers (what leftovers?!) in an airtight container in the fridge.
  7. If you want to make these bars utterly decadent, I recommend drizzling the cooled bars with coconut butter (which is different than coconut oil).
Recipe by Empowered Sustenance at