Sweet Potato Cookies with Coconut and Carob chips

We still have lots of sweet potatoes from our harvest last summer of 2013. What to do for a change of recipe other than, baking, steaming, mashing and cooking casserole or chips? Yes, there are many recipes out there that use sweet potatoes but I wanted to make my version of sweet potato cookies. I enjoyed my experiment and liked the outcome of it. It’s moist, a little chewy, and the flavor is just perfect for dessert. Well, if you decide to try this recipe, you can modify it according to your taste buds. You can add anything you want with it, more sugar (but I won’t recommend too much sugar because sweet potato is already sweet). You can put nuts to replace the carob chips or something else you have in mind. I didn’t want to just put anything that may overpower the flavor of the main ingredients; coconut and sweet potato.

In this recipe I used Asian sweet potato because it’s my most favorite among other types. The only type we planted in our garden last year 🙂 I like the fine, soft but not watery texture, it’s more sweet, and of course because this type is common in the Philippines where I grew up. If this type of sweet potato is not available in your area, you can use other types of sweet potato. It’s not a big deal. You can always adjust the amount of flour, milk and sugar in your mixture. This is a simple recipe. I hope you will like it as much as I do!
Classification: Vegan

Good source of: See ingredients nutrition information on http://www.whfoods.com/foodstoc.php

INGREDIENTS:

4 pieces medium size Asian Sweet potato (or 2 & a half cups mashed)

1/2 cup carob chips

1 cup coconut cream (coconut cream is very sweet. If you use regular coconut milk, you need to add more sweetener)

3/4 cup wheat flour or more, if needed (other flour would work)

1/2 cup coconut flakes (or shredded coconut)

STEPS:

1. Wash and steam sweet potatoes. Preheat oven to 350 degrees F (175 degrees C). when sweet potatoes are done cooking remove skin and mash well until big lumps are eliminated. 

2. Add the rest of the ingredients into mashed potatoes. Mix thoroughly. If mixture is more wet, add more flour.

3. Scoop mixture and form into patties. Place in oiled cookie sheets and bake for 20-30 minutes or until top of cookies are more firm or more brown in color.

Makes about 18 cookies.

TIPS:
I did not use baking powder. Baking takes a little longer but be patient. The result is more chewy and sticky; that makes the taste unique. If you want to put some baking powder, you may do do.

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