Sweet Potato PB2 Protein Bars

These flavour-packed protein bars make the perfect pre-workout snack.  They have just the right amount of carbs, fat and protein to fuel you through that workout.

It’s also a great way to use up any left over sweet potato.  Pop one or two in your bag before hitting the gym!


Sweet Potato PB2 Protein Bars
Serves 8
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  1. 2 scoops (60g) of vanilla protein powder (I used Plant Fusion)
  2. 1/2 cup PB2 powder
  3. 1/2 tsp baking powder
  4. 1/8 tsp salt
  5. 100g sweet potato, cooked, mashed
  6. 1 cup unsweetened almond milk
  7. 2 Tbsp melted butter
  8. 1 tsp almond, caramel, vanilla or your favourite flavour of extract
  9. 1 whole egg
  10. 1 egg white (about 2 Tbsp)
  11. 10-15 drops of liquid stevia
  1. Preheat oven to 350F.
  2. Add the dry ingredients (protein powder, PB2, baking powder and salt) to a medium bowl, mix well.
  3. Add the remaining wet ingredients (sweet potato, almond milk, butter, extract, eggs and stevia) to another bowl, mix well.
  4. Add the wet ingredients to the dry ingredients and mix until combined. The batter will be quite thick. You can add a bit of water or milk to thin it out if it is not spreadable.
  5. Spray an 8 x 8 inch baking dish and spread the batter evenly into the baking dish.
  6. Bake for 25-30 minutes or until a toothpick comes out clean from the centre.
  7. Allow to fully cool before cutting into bars.
  8. Wrap bars in cellophane and keep refrigerated.
Nutritional Info per bar
  1. 108 Calories, 7g Carbs, 1g Fibre, 6g Net Carbs, 5g Fat, 9g Protein, 2g Sugar
  2. Nutritional info is gathered from MyFitnessPal and may vary depending on your ingredients. Therefore, it is not always 100% accurate and meant to be used as a reference only.
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Sweet Potato PB2 Protein Bars ~ www.thehappyhealthfreak.com

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  • Gina B June 16, 2015 at 10:06 am

    I was just looking at PB2, wondering what to do with powered PB – what an awesome idea!! I love love love this recipe!!

  • Annmarie June 18, 2015 at 6:28 pm

    Ohmygosh, these look so good!

  • GiGi Eats June 19, 2015 at 2:21 pm

    CAN I GET A HELL YES! HELLLLLL YES!!!!! Sweet potato in protein bars! THE WORLD needs to jump on this geniusness!

  • jess September 2, 2015 at 6:00 pm

    Are these soft and mushy or do they harden up when baked?

  • Barb September 7, 2015 at 9:41 am

    Hey! awesome recipe and perfect for after workout, will def be trying it
    could I substitute the sweet potato for pumpkin puree?
    thanks a Lot

    • happyhealthfreak September 7, 2015 at 9:54 am

      Thanks Barb! I think that would work…it might be a bit more wet so you may need to add a tad more PB2 or protein powder. Let me know how it goes 🙂

  • Ben September 8, 2015 at 2:39 pm

    Do you prepare the PB2 or is it just the powder you use?

    • happyhealthfreak September 8, 2015 at 3:10 pm

      Hi Ben. It is the powder only. I updated the instructions, thank you!

  • Alan October 6, 2015 at 8:58 am

    Can I replace butter with coconut oil?

    • happyhealthfreak October 6, 2015 at 9:10 am

      Hi Alan! I haven’t tried it, but I don’t see why not!

  • Cat December 16, 2016 at 1:35 pm

    I just made your recipe and my batter was super thin, not thick and spreadable at all. Are you sure that it needs an entire cup of almond milk? Or maybe it was the whey protein powder I used… The result was super spongy and eggy, but perhaps that was because I had to cook it longer to get it to set in the middle. I think next time I will make it with more sweet potato and less almond milk.

    • happyhealthfreak December 16, 2016 at 1:54 pm

      I’m sorry they didn’t turn out as expected! With the protein powder and PB2 powder it shouldn’t be too thin. These are definitely moist bars but the batter should actually be thick, not runny. Did you also use PB2 powder?

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