As many of you probably know by now, our family has officially grown from two to three with the birth of Baby Sweet Potato. I am taking some time off from blogging to settle into my new role as a mother so for the next month I have authors from around the web stopping by to tell their stories and share their favorite recipes. I hope you enjoy all they have to say, I look forward to being back with new posts and recipes of my own soon!
Today’s post is by Rebecca Boucher of Lichen Paleo, Loving AIP.
Developing AIP treats sweetened with only fruits and vegetables has become a kind of passion of mine. I’m always so satisfied when I’m able to enjoy a sweet snack without worrying about my blood sugar levels skyrocketing. So when Samantha asked me to guest post here on Sweet Potatoes and Social Change, I knew I had to create a treat including sweet potatoes. I mean, how could I not? As I was testing this recipe, the taste kept reminding me of those Gerber arrowroot cookies. The texture, however, is totally different. These are not crispy, but more soft and a bit fluffy, like banana bread in cookie form. Now with so much baby love in the air around here, I thought naming them ‘Baby Sweet Potato Cookies” would be completely appropriate. Plus they really are the perfect cookies for babies considering they are only sweetened with sweet potatoes and bananas, and they pretty much just melt in the mouth!
“Baby” Sweet Potato Cookies (AIP/Paleo/Sugar Free)
Makes 15 cookies
1 Cup chopped white sweet potato
1/2 Cup sliced banana
1/4 Cup coconut flour
1/3 Cup coconut oil, melted
1/4 Cup arrowroot flour
1/2 tsp baking soda
1 tsp Apple Cider Vinegar
- Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper or a silicone baking mat.
- Place all ingredients into a blender or food processor and puree until smooth.
- Drop by the TBS onto the prepared cookie sheet and with a spatula (or the back of a spoon) spread the cookies in a circular motion until they are approximately 2 inches wide.
- Bake for 20-25 minutes until the edges are golden brown.
- Allow to cool.
Rebecca Boucher is the author behind the blog Lichen Paleo, Loving AIP. She was diagnosed with lichen sclerosis in 2006 when she was 21 years old. While she always considered herself a healthy eater, it wasn’t until starting the paleo autoimmune protocol that she truly felt like she was on the true road to health. You can follow Rebecca on Facebook , Pinterest and Instagram.
Thank you so much for this recipe it sounds amazing!
Should the sweet potatoes be cooked? I am assuming they should be but wanted to check.
Hi, I was wondering if you pre cook the sweet potatoes or put them in the food processor raw? Thanks!
leave them raw
Thank you so much for sharing this recipe! I made them last night and my husband (who follows AIP with me for support) said, “There’s no way this isn’t cheating!!” What a treat these are!! I’d imagine that this recipe could be used to develop a ‘bread pudding’ recipe, too, as I used a muffin tin and it produced thicker, denser dessert than a cookie sheet.
So glad you and your hubby enjoyed them! Love your idea of the bread pudding, I will have to give that a try! 🙂
Did you cook the sweet potato first or leave it raw?
Leave it raw
Hi would this work with orange sweet potatoes?
Yes, it will just change the appearance.
Not sure I’ve come across a white sweet potato before. Can the orange kind be used? Ty
Yes, it will just change the appearance
Hello! Could I sub peanut butter for banana? I can’t tolerate fruit but I can tolerate nuts! 🙂
No, I’m sorry
Cannot find white sweet potatoes where I live. Can you use the regular orange variety?
Yes, it will just change the appearance
Cannot tolerate bananas or any vinegar!!
What can you substitute instead of banana’s? Eliminated bananas as part of AIP. Will avocado’s work and still taste good?
I made them with cooked potatoes and it worked well too.
Do I need to refrigerate them or are they okay in a sealed container on the counter for a few days?
I LOVE this recipe! I add cinnamon and raisins. Thank you so much for sharing!
I would probably try and refrigerate them.
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