Sweet potatoes aren’t just for Thanksgiving and slathering with marshmallows or butter. Sweet potatoes are chock-full of vitamins that reduce stress, boost immunity, help prevent heart attacks, and that make your skin look great. They’re also on the Clean Fifteen list, meaning that the non-organic version of sweet potatoes aren’t loaded with pesticides and you can save some cash at the grocery store.
I recently learned a great method of cooking sweet potatoes that makes them easier to use after a busy day at work. You can cook sweet potatoes in the microwave! Depending on the size, a sweet potato only needs 8 minutes in the microwave and it’s ready to eat. All you need to do to prep it is wash it and prick it with a fork all over to allow steam to escape (exploding sweet potatoes are not fun).
Although I mainly use sweet potatoes as a dinner ingredient, the sweetness is perfect for healthy desserts. I made cookies and added walnuts, a great healthy fat that’s loaded with essential animo acids and protein.
Ingredients
- 1 medium sweet potato to make 1 cup puree
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 large eggs
- 3/4 cup light brown sugar
- 1/4 cup canola oil
- 1/4 cup unsweetened apple sauce
- 2 teaspoons vanilla extract
- 1/2 cup walnut pieces
Instructions
Preheat oven to 350 and line 2 baking sheets with parchment paper.
To make the sweet potato puree, wash and dry your sweet potato. Prick holes all over it with a fork and microwave for 9 minutes. Insert a fork in the sweet potato to test doneness, it should be very soft. If still hard, microwave in 2 minute increments until soft. Allow sweet potato to cool, then remove skin and mash the potato with a fork.
In a bowl, whisk together the flours, baking powder, baking soda, spices and salt.
In a larger bowl, beat eggs and brown sugar together until completely mixed. Add oil, applesauce and vanilla. Fold in sweet potato puree.
Slowly, add flour mixture to the wet ingredients. Combine until flour is incorporated, but do not overmix (it can start to take on a gluely consistency). Fold in walnuts.
Using an ice cream scoop or spoon, drop cookies on to baking sheets and bake for 11 minutes. When done, an inserted toothpick should come out cleanly. Let cool completely on a wire rack.
Notes
Adapted from Hungry Healthy Girl