Sweet Potato Energy Squares

Pierce the Sweet Potato (1) all over with a fork and put it on a microwave-safe plate. Cook in a microwave oven for 5 minutes or until tender. Let it cool enough to handle, then cut it in half and scoop out 1/2 cup of filling from the skin.

Into a food processor, add the sweet potato, Pitted Dates (12), Walnut (1 cup), Slivered Almonds (1 cup), Pepitas (4 Tbsp), Unsweetened Shredded Coconut (4 Tbsp), Ground Flaxseed (1 tsp), Simply Organic Cinnamon, Ground (1 tsp), Ground Nutmeg (1/2 tsp), and Vanilla Extract (1/2 tsp). Pulse it together until you have a mixture that is fine but still has some texture.

Line an 8x8-inch pan with parchment, leaving a little hanging over the edge. Press the mixture firmly into the pan so that it sticks together well.

Refrigerate the tray for at least 3 hours or up to overnight.

Lift the firmed up mixture out of the tray and cut it into 9 squares by making two equal cuts both horizontally and vertically. Serve immediately, or store in an airtight container for a few days. Enjoy!