If you know me well, then you know I have an obsession with sweet potatoes. To me they are the ultimate comfort food and I could honestly eat one every day (some weeks I do!) They are high in fiber, vitamin A, and are the perfect combination of sweet and savory. Like I said, the ultimate comfort food. I feel like there are two people in this world: people who like sweet potatoes and people who don’t like sweet potatoes. I love sweet potatoes. My husband claims they aren’t for him. I guess opposites really do attract 😉
One of my favorite things about cooking is sneaky healthy foods into whatever I’m making and tricking my husband into liking them. Sneaky I know. I always add an extra scoop of greens into his morning smoothie, or an extra dash of turmeric to his ground beef tacos. In all honesty, I don’t just do it to be sneaky, I do it so he too can enjoy the benefits of healthy food. Also, my husband is very picky so a girls gotta do what a girls gotta do.
I felt like I hit another home run when my husband went up for seconds after I took the cookies out of the oven. When I told him the main ingredient was sweet potatoes he didn’t even complain. He just grabbed another one off the plate. So if you are a lover of sweet potatoes, or you are a picky eater, I would say this edible no bake dough as well as the cookies are for you. Enjoy.
Edible Sweet Potato Cookie Dough (I also baked them into cookies)
- 1 medium Organic Japanese Sweet Potato (I can’t stress enough to get this kind!)
- 1/4 Cup Bob’s Redmill Coconut Flour
- 3 Organic Medjool Dates
- 1 packet (1 T) Organic Stevia
- 1/4 tsp. baking powder
- 1/8 tsp. baking soda
- 1 tsp. cinnamon
- 1/3 cup chocolate chips
- 1 T honey
- A dash of sea salt
- Collagen Powder (optional) – you can use my code “loveyourgut10” for 10% off Further Food!
- 1/4 cup almond milk
- 1 tsp. coconut oil
- Cook your sweet potato until it is very soft. Let cool
- Put all ingredients in bowl/blender/food processor and blend until soft
- Add chocolate chips and blend
- Eat it!
- Bake for 12-15 minutes at 400 degrees F