Here it is, January 1, 2013 and I hope that everyone had a wonderful New Year’s eve and we wish everyone a wonderful and delicious year. I’m hoping that in this new year I can be a bit more organized and caught up with things as here I am, still posting recipes from Thanksgiving.
After Thanksgiving I had some leftover sweet potatoes and I couldn’t decide what to do when them until I saw a recipe for Sweet Potato Cookies on Stephanie’s blog, Eat Your Heart Out and I thought, what a perfect way to use them, and as it worked out, I had all the other ingredients needed for the recipe already in my pantry.
These cookies were wonderful, almost a cross between a cookie and muffin. I loved these cookies plain, but even better when they were heated a little in the microwave, split open and topped with a nice pat of butter My parents too really loved the cookies and my Mom has been asking for weeks now, that I post the recipe, so for her this is my first recipe of the new year. .
- 1 cup cooked, mashed sweet potato
- 2 eggs
- 1 cup packed Whey Low Gold or brown sugar
- 1/2 cup coconut oil, solid at room temperature
- 2 tsp. vanilla extract
- 2 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/4 tsp. ground cloves
- 1/4 tsp. ground coriander
- 2 tsp. minced crystallized ginger
- 1/2 cup dried cranberries
- 1/2 cup roughly chopped pecans
In a large bowl, whisk together the eggs and Whey Low Gold (or brown sugar) until thick and pale. Whisk in the coconut oil until well combined. Stir in the sweet potato & vanilla extract. Add the flour, baking powder, baking soda & spices. Fold together with a spatula until no flour remains. Fold in the crystallized ginger, cranberries and chopped pecans.
Using a large cookie scoop portion out the batter onto the prepared pans. Bake for 10 to 12 minutes, or until puffed and lightly golden and a toothpick inserted into the center of one of the cookies comes out clean. Allow to cool for 5 minutes on the baking sheet before removing to a wire rack to cool completely. Cookies will last, well wrapped, at room temperature for up to 4 days. If storing in layers, separate with parchment or wax paper so they don’t stick together.