SHOP
Directions:
Step 1: Grab your mix and prep your potatoes!
Start with 2–3 sweet potatoes, peeled and chopped. I love using Japanese sweet potatoes for their naturally sweet, chestnut-like flavor. They contain less beta-carotene than classic, orange sweet potatoes, but they’re still a great source of Vitamin C, potassium, fiber, and complex carbohydrates.
You can absolutely use orange sweet potatoes; just keep in mind that they’ll give your cookies a brighter orange color — which can be pretty fun for kids!
Step 2: Peel + Chop + Cook
Steam or boil the sweet potatoes for about 10 minutes, or until fork-tender.
*Optional Step: Add Dates*
For a little extra natural sweetness, soak a few dates in hot water for about 5 minutes to soften them.
Step 3: Blend
Add the sweet potatoes to a food processor and blend until smooth.
Don’t have a food processor? A blender or potato masher works, too. The texture will be a little more rustic and look something like this:
Now you’re ready for the mix!
Step 4: Add The Mix
Once you have a smooth, creamy mixture, add the premix and stir until everything is well combined.
And yes, you can sneak a taste of the dough—but trust me, it’s even better baked.
Step 5: Scoop + Shape
I like using an ice cream scoop lightly sprayed with olive oil to keep the dough from sticking, but you can also roll it into little balls with your hands.
Pro tip: If the dough feels too sticky, pop it in the refrigerator for about 10 minutes. It’ll be much easier to shape once chilled.
*Optional: add chocolate chips*
I like adding 4 tablespoons of dairy-free chocolate chips to half the batter, leaving the other half plain. That way, I have chocolate chip cookies for the grownups and chocolate-free cookies for my toddler.
Step 6: Bake + Enjoy*
Divide the cookies evenly between two parchment-lined baking sheets and gently flatten them with your hand. These cookies won’t spread like traditional cookies, so give them the shape you want before they go into the oven (or, if you prefer, you can smash them down after taking them out of the oven once they cool).
Bake at 350°F for about 15 minutes.