Edit ModuleShow Tags

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

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)


  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

Is Dark Chocolate the "Health Food" It's Made Out to Be?

Is Dark Chocolate the "Health Food" It's Made Out to Be?

While many people feel bad about indulging in tasty treats, chocolate lately has been elevated as a food that is not only appealing to the palate, but also the body. But why?
Easter Means Homemade Manicotti

Easter Means Homemade Manicotti

Now a tradition in my family for almost 40 years, my children and I prepare homemade manicotti — melt-in-your-mouth pillows of cheesy deliciousness and share love and memories of Easters past.
9 Kitchen Items You Forgot To Clean

9 Kitchen Items You Forgot To Clean

Illness-causing bacteria can survive in many places around the kitchen and could unintentionally spread bacteria to your food and family. Wash these often-forgotten items to ensure a clean kitchen.
Warm Quinoa Pudding with Almonds and Lemongrass

Warm Quinoa Pudding with Almonds and Lemongrass

Not overly sweet, this quinoa dessert gets its flavor from being cooked in almond milk and light coconut milk that are infused with lemongrass.
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.


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