Sweet Potato Ginger Protein Bars

2 whole eggs beaten
1 package Mori-Nu light silken tofu (349 g)
2 cups mashed, cooked sweet potato (orange flesh)
1 tbsp. ginger root, finely grated or chopped
1 tsp vanilla extract
.75 cup Splenda
1 cup chopped walnuts
.5 cup hemp seed
1 tsp baking powder
1 tsp baking soda
1 cup soy flour
1 cup quinoa flakes
2 tbsp unsweetened soy protein powder
1 tsp cinnamon
1 tsp nutmeg
.5 tsp salt

- Like carrot cake, these bars are much better the next day or after they are frozen and thawed.
- Make sure the sweet potato is cooled before you add it so you don't cook the eggs. 2 cups is about 2 large or 4 small sweet potatoes.
- Calories are based on Genisoy original unsweetened soy protein powder. I have also used hemp protein powder.
- You can use any nut you like in place of the walnuts, but don't forget to adjust the calories.
- Add ginger root to taste. A thumb sized piece grated is about one tablespoon.

Grease and flour a 9x13 baking dish. Preheat the oven to 350.
Whisk the eggs in a large bowl. Open the package of tofu and drain. Add the tofu to the eggs and "chop" it up with the whisk, then whisk vigorously for about a minute until the tofu and eggs resemble cottage cheese. Fold in the mashed sweet potato, then the Splenda and vanilla. Fold in the walnuts and the hemp seed.
In another bowl, add all the rest of the dry ingredients and whisk to combine. Fold the dry ingredients into the sweet potato mixture and mix just until combined. Spread the batter evenly in the prepared pan.
Cook at 350 for about 30 min, or until a toothpick inserted in the centre comes out clean. Cool on a rack in pan. Slice into 24 bars.