Last Tuesday I took part in Table Talks at The Depanneur. If you haven’t had the chance to visit this food hub of creativity, you are missing out on a unique (and delicious) experience. I created these sweet potato cookies to share with the guests. I didn’t use a recipe and the end product didn’t taste as good as this recipe will, now that I made a few modifications.
1 large or 2 medium roasted sweet potatoes
1/4 cup of honey (I originally used agave which I found gave it an odd after taste)
2 tablespoons coconut oil
1/4 cup of applesauce (this was the missing ingredient that will add moisture which was lacking from the first time I baked these)
1 cup of spelt flour
1/4 cup of oat flour
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon cinnamon
1/4 teaspoon of ground ginger
1/4 teaspoon of nutmeg
1/4 cup of chopped toasted hazelnuts
In a food processor put sweet potato, honey, coconut oil, egg and applesauce and mix until even and smooth. In a bowl, add the flours, baking powder, salt and cinnamon and mix until combined. Slowly add dry ingredients to wet, lastly mix in hazelnuts.
With the oven preheated to 350, grease baking pan then shape into cookies (makes between 10-12 depending on how think you want them). Bake for 12 minutes then flip and bake another 10 minutes. Enjoy!