So, uh, with eight days left until I returned home for Christmas break, I decided to go ahead and bake the bejeezus out of eight sweet potatoes. One potato per day: a perfect plan. My plan, however, was not perfectly executed, and I found myself with six baked sweet potatoes left… and just two more days til returning home to the dirty jerz.
But, as life so happens, I found myself juggling six sweet potatoes and an invite to a cookie swap party.
Me: “I don’t know what to make… Coconut macaroons it is! Oh wait, I have… one egg… and… no coconut. Hmm…”
Friend (Elaine): “How about sweet potato cookies?”
I laughed it off. Sweet potato cookies? What? Crazy talk!
So crazy, it just might work… (reference: The Master of Disguise.)
And work, they did. I was totally inceptioned. YUM. Other pros: One-bowl, lack-of-mixer-friendly, super easy for grad school.
Scant 3/4 cup brown sugar
1/2 cup granulated sugar
3/4 cup butter, softened
1 1/2 cup whole wheat pastry flour
1 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup old-fashioned or quick cooking oats
1 cup sliced almonds (or pecans)
1/2 cup chocolate chips (I cut up an 85% dark chocolate bar. I think these would also work with cacao nibs!)
Preheat oven to 350°F.
Mix butter and sugar together; use a pastry cutter if without a mixer. Mash in the sweet potato (without the skins). Add egg and combine.
Add dry ingredients directly to the wet, and then almonds. Drop by teaspoonfuls on parchment-paper-lined pan. Press out into flat discs slightly, then sprinkle chocolate chips on top (or alternatively, mix chocolate chips in to cookie dough first).
Bake 10-20 minutes (10-12 for original recipe; it took much longer in our defunct apartment oven). Once done, top with some sea salt while still warm.
They were really flaky and yummy. Crispy on the outside, chewy inside, the chocolate merely a subtle accent without overpowering the sweet potato. They went over well at the cookie party (which was also super fun! And, all the delicious cookies were totally nutritionally balanced by carrot sticks and guac apps. We aren’t in the Nutrition Department for nothing)!
You can brag about the beta carotene content, flavanols from the dark chocolate, heartiness of whole wheat flour, extra minerals of the sea salt (barely enough to make a difference, but whatever)… and just neglect to mention the sugah and buttah. Well, at least, that’s what I did. Enjoy the yams. I mean, yums.