Edit ModuleShow Tags
Published:

Chewy Chocolate Chip Sweet Potato Cookies



Article author photo. Elizabeth Shaw, MS, RD This featured post is by Elizabeth Shaw, MS, RD, CLT. You can follow this blogger @shawsimpleswaps.

Before you stock up on the traditional sugar cookie or snickerdoodle fixins’ for the annual cookie exchange, I invite you to try a new recipe that will leave your friends speechless. 

Enter, the sweet potato! Sweet potatoes are a root vegetable that come in many shapes, sizes and even colors! High in vitamins A and C, fiber and antioxidants (in addition to a laundry list of other nutrients), sweet potatoes are an excellent addition to one’s diet. They can be found year-round, but typically surface around Thanksgiving as families gather to indulge in the decadent Sweet Potato Casserole or Sweet Potato Pie. 

I understand there are some traditions you just don’t mess with, but I do challenge you to branch out and see just how versatile the wonderful sweet potato can be. Not only are they low in fat but they’re also are super-rich, creamy and sweet, making them a stellar alternative to use in your holiday baking. Check out these rich and chewy cookies I whipped up. If you’re interested in a delicious decadent dessert that won’t wreak havoc on your waistline, these are the cookies for you! 


Chewy Chocolate Chip Sweet Potato Cookies

Recipe developed by Elizabeth Shaw, MS, RD, CLT
Adapted from The Betty Rocker 

Makes 18 cookies

Ingredients
1 lb. sweet potatoes
⅓ cup whole wheat flour
⅓ cup whole oats
1 egg white
¼ cup syrup (for a sugar-free, diabetic friendly variety, I used Sugar Free Maple Farms Syrup)
1 teaspoon vanilla
½ cup dry PB2 (powdered peanut butter)
1 teaspoon pumpkin pie spice
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
¼ cup mini chocolate chips
1 teaspoon brown sugar (optional)

Directions

  1. Cook sweet potatoes in oven for 35-50 minutes at 425F. Once cooked, remove from oven and let cool. Remove skins once cooled.
  2. Preheat oven to 350F.
  3. Purée sweet potatoes in food processor. Gradually mix in egg white, syrup and vanilla.
  4. In separate bowl, mix all dry ingredients together. Gradually add dry into wet.
  5. Using a 2-oz. cookie scoop, place dough on lightly coated cookie trays. Lightly pat down dough with spatula to form circle.
  6. Lightly sprinkle brown sugar over top of cookies.
  7. Bake for 18-24 minutes. Enjoy!

Cooking Note

  • I like to heat mine up and add a small dollop of light ice cream. The wonderful blend of textures and flavors brings a warm sense of satisfaction to your whole body for less than 125 calories!


Elizabeth Shaw, MS, RD, CLT, is a San Diego-based dietitian who specializes in nutrition consulting include media, foodservice and corporate wellness. Read her blog, Simple Swaps, and connect with her on FacebookPinterest, Twitter and Instagram.
 

Edit Module

More Stone Soup

Parsley, Sage, Rosemary and Thyme: The Latest "Superfoods"?

Parsley, Sage, Rosemary and Thyme: The Latest "Superfoods"?

If you're looking to reduce your sodium intake, the good news is that flavor does not begin and end with salt. Instead, look for flavor from non-sodium sources such as herbs and spices.
I Had an Underwhelming GPA and Still Scored a Dietetic Internship – Here’s How I Did It

I Had an Underwhelming GPA and Still Scored a Dietetic Internship – Here’s How I Did It

It's the advice every dietetic student has heard: "Maintain your GPA." However, for some students (myself included) life happens and things don’t always go to plan. Having a less-than-stellar GPA can discourage the most competitive of candidates. However, don’t give up faith!
Farmers Market Recipe Challenge for Kids

Farmers Market Recipe Challenge for Kids

August is Kids Eat Right Month – a new nutrition education initiative of the Academy of Nutrition and Dietetics and its Foundation.
Brighten Your Winter with a Kiwifruit Green Smoothie

Brighten Your Winter with a Kiwifruit Green Smoothie

As we settle in for winter, that's no reason to give up on fresh fruit because the sweet taste of kiwifruit is available all year round!
Edit Module
Edit ModuleShow Tags
Edit Module
Advertise with Food & Nutrition
Edit ModuleShow TagsEdit ModuleShow Tags


Stone Soup

Guest bloggers from around the world share with Food & Nutrition Magazine.

About This Blog

Stone Soup is a guest blog written by members of the Academy of Nutrition and Dietetics. Content — including information, recipes and views expressed — is that of the authors and does not reflect the positions or policies of Food & Nutrition Magazine or the Academy of Nutrition and Dietetics. Bloggers are required to pledge they will not write for Stone Soup on topics, companies or trade organization they currently represent or have represented at any time.

Learn about our guest blogs!

Comments Policy

Food & Nutrition Magazine provides this forum to exchange ideas, opinions and contributions within a positive community. Diverse viewpoints and constructive, respectful dialogue are welcome. Rudeness, misinformation, self-promotion and abuse are not. We reserve the right, without warning or notification, to remove comments and block users we determine violate this policy or our Terms & Conditions. You must include your name or be logged into a personal account on Disqus, Facebook, Twitter or Google+ to comment.

Archives

Edit Module

Get Stone Soup in Your RSS

Use your RSS reader's instructions to add Stone Soup to your list:

Atom Feed Subscribe to the Stone Soup Feed »

Get Our Blogs in Your Email

Stone Soup
Student Scoop