Sunday, September 30, 2012

Sweet Potato Cakies!

So it is Sunday and that means it is time for my Sundays with Joy post! This weeks recipe was Sweet Potato Cookies!

This week was a rough one with a friend/coworker passing away and work was busy also. I have did not do any cooking or baking this week until Saturday, which is unusual for me. I was glad when I had the time to get back in there. My cousin Blair came over on Saturday morning to visit with her daughter Madilyn. I did not judge my timing well and was still baking when she arrived, not that this has ever stopped me before. The smell from the oven was amazing!  Blair had 4 or 5 while over and I sent her home with a bag of them for later. When eating them she called them "Cakies" Cake + Cookies. So that is what I am calling them. My kids also really enjoyed them. I had to put some away so I could have some later.

So as mentioned in last weeks post, I am trying to alter recipes to make them healthier, as I work towards a healthy lifestyle and losing weight. This is my adaption of Joy the Baker's Sweet Potato Cookies. You can find the original recipe is her cookbook Joy the Baker Cookbook.

Sweet Potato Cakies (makes 46 cookies)
Nutrition information: 1 cakie:  58 calories, 1.3g fat, 10.6g carbs, .8g fiber, 4.4g sugar, 1.7g protein.

1 cup all purpose flour
1 cup whole wheat flour
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1 1/2 tsp baking powder
1 tsp baking soda
2 eggs
1 cup mashed sweet potato
1/2 cup brown sugar
1/2 cup unsweetened apple sauce
1/2 cup plain greek yogurt ( I used Oikos 2%)
2 tsp vanilla extract
1 cup chocolate chips

Pre Heat oven to 350 degrees and line 2 baking sheets with parchment.

In a large bowl, whisk together Flours, cinnamon, nutmeg, cloves, baking power and baking soda.

In medium bowl, whisk together eggs, sweet potato, sugar, apple sauce, yogurt and vanilla until combined.

Dump wet ingredients into the dry and stir until just combined.

Fold in Chocolate chips.

Scoop dough onto baking sheets, I use 1 tbsp ice cream scoop.

Bake for 10-12 minutes. Let cool 10 minutes before transferring to wire rack to cool completely.

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