I had only few tablespoons of leftover mashed sweet potatoes and I couldn’t throw it out. I don’t know how this idea came into my mind when I decided to make cookies, and you know what? Leftover sweet potatoes puree got the new life! I mixed ingredients like for shortbread cookies; I was trying to make it a bit healthier, so I used fine oats instead of plain flour and raisins for a sweet taste. You can even omit the sugar or maple syrup and add more black or golden raisins, they have quite enough its natural sweetness.
And what’s your way of using up leftover puree? 🙂
Sweet potato&Raisin Cookies
-As you can see I used only 70g of puree, but the recipe can easily be doubled or tripled.
-You can make fine oats by grinding regular oats or use store-bought.
Ingredients
70-80g (3/8 cup) sweet potato puree (without salt or pepper)
12 Tbsp fine oats
5 Tbsp ground almond (almond meal)
25g butter, soft
1 Tbsp brown sugar or maple syrup, optional
1 tsp molasses, optional
50-70g black raisins
1-2 tsp slivered almonds, optional
- In a bowl, mix oats with ground almond, add soft butter, sugar (or maple syrup) and molasses if using. Mix until just combine. Fold in raisins.
- Make a log (4cm diameter) and cut into 1cm-width discs.
- Arrange cookies on a lined the baking sheet. Press into each cookie few almonds, if using. Bake in preheated 180C oven for 12-15 minutes or until light brown color.
milkandbun 