Sweet Potato and Almond Cookies

These easy-to-make cookies feature mashed sweet potatoes and almond flour. They’re soft, nutritious and flavourful with a nice crunch from the golden almond exterior.  This recipe and photo are from Foodland Ontario,

Preparation Time: 30 minutes
Standing Time: 30 minutes
Baking Time: 15 minutes
Makes 10 to 12 cookies

1 small Ontario sweet potato (10 oz/300 g), unpeeled
2 cups (500 mL) almond flour (approx.)
1 cup (250 mL) granulated sugar
1/2 tsp (2 mL) vanilla
3 Ontario egg yolks
1 tsp (5 mL) grated lemon zest
1 cup (250 mL) slivered almonds

In small pot, simmer whole sweet potato in water, until it can be easily pierced with knife, 20 to 25 minutes. Remove from water; let cool enough to handle, peel and mash in medium bowl. Measure out 3/4 cup (175 mL).

In medium bowl, add sweet potato, 1-3/4 cups (425 mL) of the almond flour, sugar, vanilla, 2 of the egg yolks and lemon zest. Mix well with wooden spoon until soft dough forms, about 1 minute. Dough will be sticky and have the consistency of mashed potatoes. If too sticky add more flour, one tablespoon (15 mL) at a time. Cover; let rest 30 minutes.

Place almonds on small plate. Form sweet potato mixture into balls, about 2 tbsp (25 mL) each. Roll in almonds; place on parchment paper-lined baking sheet. In small bowl, with fork, beat remaining egg yolk; lightly brush cookies.

Bake in 350°F (180°F) oven for 15 minutes, until almonds are golden. Serve warm or at room temperature.

Nutritional Information:
1 serving (when recipe makes 12 cookies):
PROTEIN: 6 grams
FAT: 13 grams
FIBRE: 3 grams
SODIUM: 0 mg