Sweet Potato, Raisin, & Pecan Cookies

By • June 26, 2014 0 Comments

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Author Notes: These cookies are wonderful! Soft & chewy from the bulgur .. with lots of flavor. Who knew sweet potatoes could be so good?
~ Adapted from Sally Fallon's Nourishing Traditions Cookbook
VeggiesByCandlelight

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Makes 18 cookies

  • 1 cup cooked sweet potatoes (** or about 2 medium)
  • 1/2 cup butter
  • 3/4 cup maple syrup
  • 1/2 teaspoon sea salt
  • 3/4 teaspoon ground cloves
  • 3/4 teaspoon ground nutmeg
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 2 cups fine-ground bulgur (or bulgur flour)
  • 1/2 cup raisins, divided
  • 1/2 cup pecans, chopped
  1. STEAM THE SWEET POTATOES
  2. Peel & cut the sweet potatoes into ½" slices
  3. Fill bottom of steamer with 2 inches of water When the steam has built up .. add the sweet potato slices and steam for 5-7 minutes
  4. Transfer to a bowl .. let cool .. and mash.
  5. TOAST THE PECANS
  6. In a small saucepan .. over low to medium heat .. melt 1 tsp coconut oil
  7. Add the pecans and cook 2-3 minutes until they are slightly toasted, stirring frequently to make sure they don't burn
  8. Transfer to a small bowl and let cool completely
  9. MAKE THE COOKIE DOUGH
  10. Add all of the ingredients to a food processor (reserving ¼ cup of the raisins & toasted pecans). Process until well blended.
  11. Transfer the dough to a bowl & fold in the remaining raisins & toasted pecans.
  12. For best results, chill at least overnight in the refrigerator (72 hours is best) .. though they can easily be made right-away
  13. BAKE
  14. Pre-heat oven to 325
  15. On baking day .. form the dough into into walnut-sized balls & bake for 5 minutes. Lightly press the cookies down with the back of a fork.
  16. Bake another 15 minutes .. or until their edges have set
  17. Let cool on the baking sheet 5-10 minutes before transferring to a wire rack. Let them cool completely before storing in the refrigerator (or freezer) in an airtight container.

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