Sweet potatoes provide the perfect base for these grain-free cookies.
I have a couple issues when it comes to Passover baking;
1. The amount of sugar in every recipe
2. The amount of potato starch in every recipe
I try cutting down the amount of sugar the recipes call for, but always, after eating too many of these cookies (and I always eat too many, cuz they're just not filling), I feel nauseous and sick to my stomach. Plus potato starch is so expensive that I feel bad using too much of it in recipes!
So I set out to make a cookie recipe that doesn't use potato starch and significantly lessens the sugar, using... sweet potatoes as the base
They give the cookies a fudgy, brownie-like texture that works so well with crushed nuts (bought those whole and crushed 'em myself for really cheap! [side point, did you know you can open nuts using pliers if you don't have a nut cracker?!])
I happened to refrigerate these, as I left the house right after combining the ingredients, but honestly I've never done that when following recipes, so I won't judge you if you decide to skip that step.
What's your favorite spice combination? Comment below :)
- 1 1/2 cups mashed sweet potatoes (about 3 small)
- 1 egg
- 1/2 tsp vanilla
- 1/4 tsp cayenne
- 1/4 tsp cinnamon
- 4 1/2 Tbsp. unsweetened cocoa
- 3 Tbsp. brown sugar
- 1/2 cup chopped walnuts
- Microwave sweet potato for about 4 minutes (depending on size), until soft
- Peel potatoes and mash
- Preheat oven to 300℉
- Combine all ingredients
- Refrigerate for 1 hour
- Wet hands and form medium sized cookies Bake for , remove from oven to cool.