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Whip Up Your Weekend: Sweet Potato and Pecan Cookies

(WPDE)

Chef Geoff provides us with the perfect fall cookie recipe, Sweet Potato and Pecan Cookies.

Cookie Ingredients:

  • 1/2 cup sweet potato puree
  • 1 cup whole wheat flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon kosher salt
  • 1 large egg
  • 1/2 cup brown sugar
  • 1/8 cup canola oil
  • 1/8 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans

Cookie Procedure:

  • Preheat oven temperature to 350F. Line a baking sheet with parchment paper.
  • In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, coriander, and salt.
  • In a separate bowl, beat together the eggs, brown sugar, oil, applesauce, and vanilla, and the sweet potato puree.
  • Mix the dry with the wet in a bowl by hand and add the pecans.
  • Drop cookies by rounded spoonful onto the prepared baking sheet 2 inches apart (they will look fairly small). Bake for 9-11 minutes, until a toothpick inserted in the center comes out clean. Let cool for 10 minutes on the baking sheet, then remove to a wire rack to let cool completely.

This recipe is courtesy of Chef Geoff Blount. For more information on the International Culinary Institute of Myrtle Beach at Horry Georgetown Technical College, click here.

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