 | | | Subject: Sweet Potato Oaties
Posted Dec 10, 2004 by FG
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1
 | | (For Lentilla  )
I made these cookies for the first time last weekend. I was initially suspicious, but I found that sweet potatoes are an excellent addition to baked goods. Like zucchini, they add moisture to any recipe. These cookies are chewy, dense and wonderfully moist.
1/2 cup margarine, butter or vegetable shortening
1/2 cup brown sugar, packed
2 eggs
1 and 1/2 teaspoon vanilla extract
1 cup sweet potatoes, mashed
1 cup flour
1 and 1/2 cups old fashioned rolled oats
1 teaspoon baking powder
1 teaspoon cinnamon
1 cup chocolate chips
1 cup chopped pecans
Preheat the oven to 350 degrees. Mix the dry ingredients together and set aside. Cream the butter with the sugar and add the eggs one at a time, mixing between each addition. Then beat in the vanilla and the sweet potatoes. Slowly add the dry ingredients and stir until well mixed. Fold in the chips and pecans. Drop by tablespoons onto a baking sheet and bake for 15 to 20 minutes or until golden brown. Makes 2 1/2 to 3 dozen.
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| | | Subject: Sweet Potato Oaties
Posted Dec 13, 2004 by FG
This is a reply to this Posting
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4
 | | Yes! I have fooled six kids with my zucchini chocolate cake at a Fourth of July barbeque. They scarfed it up without my telling them that the evil green stuff was in there. They couldn't believe what they had willingly eaten when the contents were exposed afterwards. People can usually tell that some vegetable matter is in these cookies. They have a slightly "woody" appearance here and there from the stringyness of the sweet potatoes.
I hope you like my chocolate chip cookies, Lentilla! They are my favorite cookie of all time.
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