I really want you to trust me on this one.
I am fully aware of how weird these cookies sound. I am telling you to put sweet potatoes into cookies. It’s completely bizarre. I get it. But hey, we’ve done weirder things before: put black beans in brownies. Avocados in our smoothies. (Ahem, maybe that is just me…)
When I told Travis he was coming home to cookies made with sweet potatoes, he said, “Is this going to be like the time you made those terrible coconut things, but you tried convincing me they were good?”
Well, umm….hopefully not.
(At least he has such great faith in me…)
Okay, I experiment. Sometimes things don’t work out. But these ones are GOOD. I sweaaaaaar.
And now after tasting them, Trav thinks so too!
Why did I think to put sweet potatoes in my cookies? Well, I had all of these sweet potatoes on my counter that were begging to be used. I was going to bake them into muffins, only to realize that my muffin tin was nowhere to be found (moving problems).
So out came little sweet potato cookies.
I think these taste like oatmeal raisin cookies. The sweet potato gives the cookies a softer texture but they are FULL of perfect fall flavor.
I wolfed down three of these babies right out of the oven. In fact, I liked them SO much that as I continued taking pictures, the cookies just kept disappearing one by one. Oopsies!
Fall Sweet Potato Cookies
1 cup rolled oats
1/4 cup whole wheat flour
1 cup mashed sweet potato (from about one large sweet potato or 2 small) *
1/3 cup packed light brown sugar
1/4 cup shredded coconut
1/3 cup raisins
1 teaspoon vanilla
1/4 stick unsalted butter, melted
1/2 teaspoon cinnamon
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
Put all ingredients in a large bowl and mix until thoroughly combined. Roll the dough into the size of golf balls and place on the baking sheet, leaving at least 1 inch of space between each ball. Using a large spoon, press down on each ball to flatten. Bake for 20 minutes. Remove from the oven and let cool on the baking sheet for 2 minutes. Then use a spatula to remove the cookies onto a wire rack to cool completely.
*To mash your sweet potatoes, poke a few holes into the top of the potato and put it in the microwave for about 5 minutes (more or less depending on the size of your sweet potato). Remove the sweet potato from the microwave (WARNING: It will be HOT!) and let cool for a few minutes. Slice it open and the sweet potato should be completely soft and fall away from the peel without any effort. Discard the peel. If you do not have a microwave, this can be done in the oven as well. Preheat the oven to 450 degrees F. Wrap the sweet potato in aluminum foil. Bake in the oven for 40-60 minutes depending on the size of the potato.