Sweet potatoes are just amazing. You can bake them, fry them, roast them, enjoy them as jacket potatoes with as many elaborate fillings as you can think of, you can make sweet potato fries, you can blend them into soups. But, most importantly, you can use them in desserts! How does that work, you ask? Well, they’re sweet! And, people are starting to jump on the ‘vegetables-in-desserts’ bandwagon. A good friend of mine made a chocolate courgette cake once and it was one of the most indulgent and decadent chocolate cakes I have ever tasted.
I often don’t have the right ingredients to hand for a particular recipe, so I end up improvising with what I’ve got in the fridge or pantry. The boys wanted some cookies and I wanted them to eat veg, so out came my trustee 1kg of sweet potatoes and I decided to put them to good use in some form of biscuit or cookie.
Sweet potato was going to make up the main base of the cookie, but I either needed to mask the sweet potato taste or sweeten the overall flavour, otherwise, the boys wouldn’t eat them. So, I pulled in my natural sugar alternatives and tried to sweeten this bad boy up with as many natural flavours as I could. So, in went a banana, some raisins and some dates. I also wanted to make this cookie as wholesome as possible, so instead of using plain or self-raising flour, I went for oats, which I ground to a semi flour-like consistency and that also worked to beef up the mixture. I whizzed everything up in a food processor and OMG, I made sweet potato and banana cookies – they were good!
The ingredients my friends:
The great thing about this recipe is that you can taste the sweet potato, but it’s not overbearing. The other natural sugars balance out the overall taste and texture and when you bite into it you get that gooey cookie consistency. So, it worked and I was so chuffed about that.
Recipes, Freebies and Tips every Sunday!
Awesome, thanks! I look forward to a lovely long relationship with you. As promised I’ll start sending you some awesome new recipes, as well as tips on how to be a superstar chef in the kitchen too. I hope you like them 🙂 Oh, and if you have any questions, comments, and/or criticisms – or if you just want to say hello – hit me up with an email to firstname.lastname@example.org. I’d love to get to know you 🙂 I’ll see you on the other side! Leyla x
Let’s get to the actual recipe:
- 1 Sweet Potato
- 1 ripe banana
- 1 1/2 Cup Rolled Oats
- 1 Cup Dates (Add 1/2 cup of Water if you're using Pitted Dates, you may not need it though if you're using Medjool Dates)
- 1 Cup Raisins/Sultanas
- 2 Tsp. Baking Soda
- Pinch of Salt
- Preheat your oven to 170C/338F/GM 3
- Line a baking tray with parchment paper, greased on top with oil spray
- Grab your food processor and mixer and let's get started!
- Microwave the sweet potato for around 4 minutes, until soft and cooked through (I prefer to leave the skin on, so I can get the maximum nutrients out of the sweet potato)
- Grind up the oats in your food processor to a flour like consistency (or if you prefer a crunchier texture, stop just before)
- Transfer the oats and the sweet potato to your mixer and mix on low
- Grind up the dates (again, pulse or blitz to the desired consistency and remember to add the water if you're using pitted dates) then transfer to the mixer
- Also add your baking soda, pinch of salt, banana and sultanas/raisins to the mixer and mix on a low setting
- Once all mixed well, grab two spoons and add a spoonful of mixture to the baking tray, flattening down with the other spoon to create a cookie-like shape. Spread them out, but they won't rise or spread too much anyway
- You should be able to squeeze 12 to 13 cookies out of the mix
- Bake in the oven for around 10 - 12 minutes. Make sure you don't overbake, otherwise they'll start to burn easily.
- Leave to cool and harden up before you serve.
- Serve with a nice cup of almond milk or tea
- I love vegan desserts because you can eat the batter without catching some sort of stomach disease.
Fancy more recipes with sweet potato? Try my Sweet Potato and Chickpea Sausage Rolls or my Sweet Potato and Coriander Pesto Pasta or maybe even my Sweet Potato, Tomato and Broccoli Cous Cous! (I like my sweet potato!)
I enjoyed my Sweet Potato and Banana Cookies with a lovely cup of almond milk tea! 🙂
When you are ready to create the recipe, don’t forget to tag me on @fiveforafiver via Facebook/Twitter (@fiveforafiver1 on Instagram) and use the hashtags #FiverFoodies and/or #FiveforaFiver, so I can check out your awesome sweet potato and banana cookies!
I found a list of ingredients from Asda for £3.43 total (Prices may vary after 15 April 2018). Check them out below:
New recipes, freebies and so much more every Sunday!
Awesome, thanks! I look forward to a lovely long relationship with you. As promised I’ll start sending you some awesome new recipes, as well as tips on how to be a superstar chef in the kitchen too. I hope you like them 🙂 Oh, and if you have any questions, comments, and/or criticism – or if you just want to say hello – hit me up with an email to email@example.com. I’d love to get to know you 🙂 I’ll see you on the other side! Leyla x