MIP Recipe #4: Sweet Potato Bread Crumb Squares

When I first wrote this recipe, I thought I was going insane. Bread as a crust/crumble? No. But, I gave it a shot and it’s actually incredibly tasty. I’ll explain, I promise. But, here is my Sweet Potato Bread Crumb Squares.

The highly wasted food here is bread. Bread is such an evil but amazing thing. At our house, whenever we buy a loaf of bread (especially sandwich bread) we never finish it before it gets moldy. I hate throwing away food, as I have probably said too many times in this series, so I have designed this recipe to help with that.

When I write “bread” as an ingredient, I really do mean that any type of bread will work here. Obviously not garlic bread or olive bread, but any thing else will work! The key is to dry it out so that it blends easily. I like to throw them in the oven while it preheats or just in a toaster. Make sure not to toast them too much because they will still bake in this recipe.

For the sweet potato, this is another thing that could count as a wasted food. Veggies are some of the most thrown-away foods ever. At our house, we always bake sweet potatoes and don’t always finish them. This is a great place to use one!

These sweet potato bread crumb squares are vegan, dairy-free, and gluten-free (if you choose to use gluten free bread).

5 Word Summary:

Sweet potato

Bread (really any!)




If you like sweet potato, check these recipes out!

Japanese Sweet Potato & Blueberry Muffins

White Swiss Roll w/ Sweet Potato Filling

Purple Sweet Potato Filo Pastries

Sweet Potato Bread Crumb Squares

These bars are extremely easy to make and one of the most resourceful recipes in this series. They are also vegan, dairy-free, and gluten-free if you'd like them to 🙂

Course Dessert
Cuisine American
Keyword bars, bread, dairy-free, gluten-free, mip, sweet potato, vegan
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 squares
Calories 250 kcal


for the crust/crumble:

  • 2 cups bread 1
  • 1/4 cup neutral oil 2
  • 1/4 cup liquid sweetener 3
  • 1/4 cup roasted nuts or shredded coconut (optional)
  • 1 tsp vanilla
  • 1/2 tsp salt

for the filling:

  • 1 cup mashed sweet potato
  • 2 tbsp granulated sugar 4
  • 1/4 cup water
  • 1 tbsp cornstarch


  1. Preheat oven to 350 degrees F. Grease a small loaf tin whatever shape you would like, lightly. If you want bars, though, you will need a square or rectangle shaped pan.
  2. For the bread, either toast until dried out or place in your preheating oven. If the bread is already pretty stale, there is no need to toast/bake them. Blend into crumbs in a food processor.
  3. Pour the neutral oil and liquid sweetener in and mix to moisten everything. Add the rest of the ingredients. Set aside.
  4. In another bowl, combine all the ingredients for the filling.
  5. Spread half of the bread mixture in the pan. Make sure to press it down. Bake for 10 minutes.
  6. Spread the filling on top of the crust and top with the rest of the bread mixture. Bake for another 20 minutes or until golden brown. Enjoy warm or really whatever way you like!

Recipe Notes

  1. I used leftover sliced multigrain bread. Feel free to use any type of bread you have. The point of this recipe is that any kind will work, as long as it is dried out or just stale.
  2. I used avocado oil, but light olive, vegetable, coconut, etc. will all work.
  3. I used pure maple syrup but agave, honey (if not vegan), etc. will all work. Also, you may want to add more depending on the type of bread you use.
  4. I used coconut sugar, but cane, white, brown, etc. will all work.

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