Sweet potato pie is a favorite during Thanksgiving, so why not get the flavor you love in bite-sized form with these delicious cookies.
Sweet potato caramel:
2 sweet potatoes
1 cup brown sugar
1/2 cup full-fat canned coconut milk
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 teaspoon lemon juice
Reserved sweet potato skins
3 1/4 cups quick cooking oats, divided
1/2 cup butter, melted
1 cup brown sugar
1 teaspoon vanilla extract
1/4 cup applesauce
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon allspice
1/8 teaspoon ground cloves
1/2 cup chopped walnuts
Make the caramel: Boil sweet potatoes in salted water until completely tender. Drain and let cool. Skin the potatoes, and set aside the skins for the cookie dough.
Add 3/4 cup sweet potatoes to a medium saucepan; mash using a potato masher.
To the mashed sweet potatoes, add the coconut milk, brown sugar, spices, salt and lemon juice and mix together. Cook on medium heat for about 10 minutes, stirring every couple minutes, until thickened and caramelized.
Transfer caramel to a small bowl and place in fridge.
Make the cookie dough: Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Spread 1 cup of sweet potato skins onto the parchment paper and place in oven for about 10 minutes, or until evenly toasted. Set skins aside, turn oven off.
Using a food processor, pulse 1 3/4 cups of quick cooking oats until they become an oat flour. Add the toasted sweet potato skins and pulse 4 times. Set aside.
In a large mixing bowl, whisk together melted butter and brown sugar until combined and resembling caramel. Add in the vanilla extract and applesauce and whisk together for about a minute.
Add the oat and sweet potato skin mixture, baking powder, baking soda, the remaining 1 1/2 cups of oats, and spices to the wet mixture. Use a rubber spatula to fold ingredients together until just combined. Fold in the walnuts.
Cover bowl and place in fridge for about an hour to firm up.
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
Form tablespoon-sized balls of cookie dough and place evenly on prepared baking sheets, leaving about 2 inches between each ball. Using your thumb, press into the center of each cookie.
Add 1/2 tablespoon of the caramel to each cookie’s indented center.
Bake cookies for 7 to 10 minutes, or until golden brown.
Remove from oven, let rest for 2 minutes, then transfer to a cooling rack. Serve warm!
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