Sweet Potato Oatmeal Raisin Cookies

A couple of days ago my phone rings. It’s Kim, my next door neighbor and sometimes a product reviewer on In Sock Monkey Slippers. This is what happens when you live next to me; I talk about you to hundreds of people and make you work for me without real pay but it’s all good because I feed you constantly. Kind of like Oprah and Gale. She’s in a hurry (has some REAL work to actually get to) and begins to tell me that someone is looking for me, contacted her and wants my phone number. At first I’m like, “uh…do they want money, cause if so tell them you don’t know me!” She then proceeds to tell me that it’s a newspaper reporter and gives me a number to contact, which of course is the wrong number (sorry to whomever I left a lengthy message to). After we finally get it right and I’m having a conversation with this reporter I suddenly realize it’s not a newspaper reporter but a television reporter. My brain stops with fear as he’s telling me he wants to come over as soon as possible to do a story on me an the blog. Ok, as long as it was a newspaper reporter I was totally cool but now that I have to

#1 have cameras in my OH SO MESSY HOUSE (picture a week of being out of town coupled by two weeks of the flu) and
#2 I’m a complete ball of crazy lady anxiety in front of a camera

…needless to say, I was a little stressed. I’m not gonna lie I seriously considered popping open a bottle of wine in the middle of the afternoon.

So, in a rush I cleaned the house and came up with a quick recipe to do on camera that tried to show the real food/nutritious side of the blog with what was left of a very barren pantry. This is that recipe… Sweet Potato and Oatmeal Raisin Cookies. A quick so very simple cookie that is still sweet and delicious with gasp… a vegetable.

All in all I pulled it together without any sort of medication or psychotherapy and Mia and I had a great time.

Sweet Potato Oatmeal Raisin Cookies makes 45 small cookies

  • 1 large sweet potato or 1 cup mashed cooked sweet potato
  • 1/2 cup (1 stick) and 6 Tbs of butter
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 Tbs honey
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/2 cup flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 teaspoon sea salt
  • 3 cups old fashioned oats, uncooked
  • 1 cup raisins, organic if possible

Preheat oven to 350° F.

If you don’t have sweet potato puree or a cooked sweet potato on hand, here’s a fast way to cook a sweet potato using a microwave. This is how I ate in college.

  1. Pierce a large washed potato numerous times with a fork.
  2. Wrap the potato in a wet paper towel and then wrap that in plastic wrap.
  3. Place in the microwave and cook on high for 6 minutes, flipping the potato over halfway through cooking.

Cut the potato in half and scoop out the flesh, placing it in a bowl. Set aside.

Using a stand mixer or hand mixer, beat butter, sugars, and honey in a large bowl until creamy.

Next, add the sweet potato, vanilla and eggs and mix until thoroughly combined.

In a separate bowl, combine flour, baking soda, salt and cinnamon. Stir and add to the sugar and egg mixture. Mix until combined.

Add oats and raisins and stir.

With an ice cream scoop or large spoon, drop dough onto an ungreased or parchment paper lined baking sheet. Place in the oven and cook for 10 to 12 minutes or until golden. Allow to cool on a wire rack. And then eat as many as you can before they disappear by your kids, husband, or news crew if you have one hanging around the house.

I love how the sweet potato gives these cookies a slightly different taste and a round shape. These are seriously good and packed with Vitamin A, Vitamin E, calcium and beta carotene!

 

 

 

    Comments

  • Greg


    These look fantastic!

  • kelly


    YUM!!! I think this will be a hit at our house.

  • marla


    Have I ever told you how much I love sweet potato cookies?? Really I do, loads. Your little gal is precious!

  • micha


    These look delicious!

  • leigh


    How do you come up with this stuff? Making these with my little ones this weekend. Thanks!

  • harper


    I love that you find to put vegies in your sweets. These look great.

  • Regina Edwards


    Thanks!! I was wondering what to do with the two HUGE sweet potato’s that I have from last week’s Bountiful Basket! I will have to make these this weekend!

  • Jennifer French


    Any chance you have the footage from the interview? I’d love to see it. Alos, these look REALLY yummy, but I…don’t…have…an oven!!! Maybe I will borrow a friend’s kitchen and make these!

    • In Sock Monkey Slippers


      Ha! I’ve burned all footage. I’ve decided if I ever do a segment again I will have to drink a lot of caffeine to avoid my tendency to be too serious. I had major serious face going on.

  • cidney


    These are soooo yummy. I love that there is sweet potato in them because I don’t feel bad about feeding them to my daughter for a treat. I’m not a huge raisin fan so I put a half of a cup of raisins and a half of a cup of dried cranberries and they’re perfect. Thanks so much for this recipe!

  • Natalie Nojaim


    I made these cookies last weekend. They are very tasty and had a nice crisp on the outside when they came out of the oven. When I stored them in a platic container, the cookies lost all of their crispness. Is there a better storage option that I should use when I bake these cookies?

    • In Sock Monkey Slippers


      If there is one, I don’t know about it. That’s what I hate about cookie and muffin leftovers – you can never replicate exactly what they tasted like when straight out of the oven. But if you do find a way, let me know!

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