Sunday, February 3, 2013

Sweet potato cookies

These little guys are great! I usually make them on carb up days as sweet treat. This time I tried it with orange sweet potato, dough was moist and gooey compared to the purple sweets. Cookies were crisp on the outside and moist in.

These are made from Okinawan purple sweet potatoes which I previously baked. The were not as moist but crispier. The were both good but like the purple best.

1-1/3 cups sweet rice flour
1/2c applesauce
1 tbsp whole milk yogurt
1/2 cup coconut sugar
1 egg
1 cup baked (purple or orange) sweet potato
1/2 tbsp baking powder
1/2 tsp salt
1/2 cup dried cranberries 

1. Bake sweet potatoes at 400º degrees for about 40-50 minutes. Check by poking with a fork. Take skin off and discard. Mash the potatoes and allow to cool completely.
 2. Mix sweet potato, applesauce, coconut sugar, egg and yogurt together.
 3. In a separate bowl combine the rice flour, salt and baking powder.
 4. Combined the dry ingredients and the potato mixture until well blended. Using a spatula mix in the cranberries.
 5. Preheat your oven to 375º degrees. Using tablespoon place the batter onto my baking mat. Flatten the cookies a bit to create a circle if you like. Bake for 20-30 minutes depending on how you like your cookies.

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