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Sweet Potato Maple Pecan Breakfast Cookies

by Livestrong_Recipes  |  Oct 15, 2018

Sweet Potato Maple Pecan Breakfast Cookies
  1. PREP
  2. 40 m
  • COOK
  • 10 m
  • TOTAL
  • 50 m

Sweet potatoes lend moisture and sweetness to a healthy and light breakfast cookie. Sweet potatoes give a kick of beta-carotene in the morning and whole grain rolled oats and pecans will help fill you up with a good dose of fiber.

INGREDIENTS

SERVES 9

  • 1 sweetpotato , raw sweet potato
  • 1/2 cup 2% reduced-fat milk
  • 1/2 cup Oil, canola
  • 1/2 cup maple syrup
  • 1 tsp Vanilla extract
  • 1 cup Old Fashioned Rolled Oats
  • 1 cup All-Purpose Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Kosher Salt
  • 1/2 cup raw pecans

DIRECTIONS

1 Preheat oven to 400°F.
2 Place sweet potato on a microwave-safe plate.
3 Prick a few times with a fork and place in the microwave for 5 minutes, turning once halfway through.
4 Remove from microwave, let cool slightly and remove flesh.
5 Add the flesh of the sweet potato into a mixing bowl and add milk, canola oil, maple syrup and vanilla — stir.
6 On top of the wet ingredients, add oats, flour, baking powder, and salt.
7 Mix together with the wet ingredients just until combined.
8 Stir in chopped pecans.
9 Drop by spoonfuls onto a parchment lined baking sheet and bake for 10 minutes.
10 Remove from oven and let cool.