Thanksgiving 5: Day 2 – Sweet Potato Cookies

12 Nov

Less than 2 weeks until Thanksgiving!  It’s kind of sad that I have a countdown in my head for a holiday dedicated to eating all day.  For recipe #2 on TWSS’s Thanksgiving 5, I wanted to make a dessert that could be made healthy, using whole ingredients.  For some reason, sweet potato cookies popped in my head.  I love the idea of sneaking a vegetable into dessert, along with whole grains, nuts, and fruit.  I realize that I probably just lost a lot of you because that is not a description you want for your dessert, but you’re just going to have to trust me.  They are amazing – soft and gooey and full of fall flavors.  You will not be able to eat just one, I dare you to try!  Yeah I went there.  But, you definitely don’t have to feel bad about eating these which is the best part!  I’m so proud of these, they are my pride and joy.  *tear*
 
Sweet Potato Cookies

Yield: 20 cookies
 
Ingredients:
1 stick earth balance (or margarine), softened
¾ cup light brown sugar
2 tbsp honey
1 tsp vanilla
1 egg (for vegan, use flax egg – email me for more info)
1 cup pureed sweet potatoes (I used canned because I had it on hand)
1 ¼ cup whole wheat pastry flour
1 tsp baking powder
½ tsp ginger
½ tsp nutmeg
1 tsp cinnamon
½ cup candied pecans, chopped
½ cup dried cranberries (craisins)
 
Preheat oven to 350F.  In mixing bowl, mix margarine and egg until smooth.  Add brown sugar, honey, sweet potatoes, vanilla, and spices and mix until incorporated.  Add flour and baking soda.  When your dough is done, fold in pecans and craisins.  Using a spoon or cookie scoop, drop the dough onto a prepared cookie sheet (cook no more than 12 at a time) and bake for 12 minutes.

 



The end result is definitely a soft, gooey, cakey cookie – not crispy.  They could probably even be thrown in a muffin pan and be an excellent breakfast.  But come on, cookies are way more fun than muffins.  Who’s with me?!
 
In other news, the Christmas tree was delivered to Rockefeller yesterday, it’s getting dark around here a heck of a lot earlier, and I only have two more bowling classes after this morning.  I bowled an all time high of 99 last weekend, moving my team up to second to last in the entire class!  Also, it’s 6 days until I go see one of my favorite bands in NYC, and fellow food-blogger from 3 More Big Bites – foodies and music lovers unite!  Maybe I’ll make a batch of these cookies and throw them on stage for her and the boys!  Probably not though 😉

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11 Responses to “Thanksgiving 5: Day 2 – Sweet Potato Cookies”

  1. Irene November 12, 2011 at 10:32 am #

    Mmmmm those sound really good – I want some!

    • amy41143 November 12, 2011 at 10:39 am #

      Sorry they’re gone! Haha

  2. Kiah November 12, 2011 at 11:23 am #

    The tree has been delivered?! Lucky you. I’ve been staving off my Christmas-obsession as much as possible, but I can only do so for so long…:-)

    • amy41143 November 12, 2011 at 1:06 pm #

      Yeah, it’s a big to-do on the local news around here every year. Al Roker rode it into Rockefeller center yesterday haha!

  3. Sarah(everydaysapicnic) November 12, 2011 at 1:44 pm #

    I imagine those cookies taste great – sweet potato is lovely in desserts.

  4. Kristen - Swanky Dietitian November 13, 2011 at 3:40 pm #

    Mmm…I love gooey cookies! Those are my favorite!
    These sound amazing. Love the addition of cranberries.
    I can’t believe Thanksgiving is right around the corner!!

  5. Steve November 14, 2011 at 7:34 am #

    Fantastic way to capture the essence of the Holiday!

  6. Allie @ PickyEatingRD November 14, 2011 at 12:20 pm #

    Hahah I love that you bowled a 99 – that is what I tend to do every time! If I make it over 100 it is a miracle!

  7. Kristi Rimkus November 21, 2011 at 10:27 am #

    I have to make these. They sound fantastic. I love that you’ve used whole wheat pastry flour. It’s one of my favorite ingredients! Have a wonderful Thanksgiving!

  8. Shannon (Healthiful Balance) November 22, 2011 at 11:21 am #

    Those cookies look great, thanks for the recipe! 🙂

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