This recipe is one my mom has made for years. Interestingly enough, I distinctly remember hating these cookies as a child. I guess 10-year-old me thought cookies were only supposed to look like store bought cookies only (think: Chips Ahoy chocolate chip cookies) and I wasn’t having any of this “healthy cookie” nonsense.
Well, change is a good thing and my 26-year-old self can’t get enough of these healthy sweet potato cookies!
Sweet potatoes are a great source of Vitamin A. Plus, they’re low-sugar and topped with walnuts, pecans, and pine nuts so what’s not to love?
-Yield: 4 dozen cookie balls (they’re tiny + cute!)
-Sweet potatoes (1 large or 2 small)
-3 1/2 cups chopped almonds
-1 cup pine nuts
-1 cup chopped pecans
-1/2 cup sugar (this can be reduced/swapped/eliminated)
-2 egg yolks
-2 egg whites
-1 tsp. vanilla
-1 tbsp. grated lemon zest
1. Chop almonds + pecans.
2. Peel sweet potatoes + chop into chunks. Boil in saucepan with water to cover. Bring to boil and cook about 15 minutes or until soft. Drain + mash in large bowl.
3. Add chopped almonds, sugar, egg yolks, vanilla, and lemon zest to bowl with sweet potatoes (once cooled) + mix until forms “dough.”
4. Refrigerate dough for ~20 minutes or until it becomes a more solid consistency.
5. Preheat over to 350. Spray large sheet tray with nonstick cooking spray.
6. While “dough” is refrigerating, whip egg whites until they form “medium stiff peaks.”
7. Combine pine nuts + chopped pecans in bowl.
8. Roll small balls of “dough” (about the size of a walnut). Dip into egg whites + roll in nuts. Place on cooking sheets and flatten (cookies will stay same size).
9. Bake 15-20 minutes.