sweet potato oat-cookies_

Believe it or not, the tone deaf woman writing this blog used to be a budding violinist. From 3rd to 8th grade, I played the violin for my school’s orchestra and I was actually pretty good at it. The highlights of my brief orchestral career include learning to play “Minuet 1,” “William Tell Overture,” and “Spring” from Vivaldi’s The Four Seasons. However, my crowning achievement was mastering “The First Noel.” Years later, while in college, I picked up my friend’s violin and was shocked I could still play the first few lines. It sounded absolutely horrible. Every note was flat. But after almost 10 years of not playing, I was nothing short of amazed. It really is hard to undo some things.

Listen, sing, speak or play it enough and it’s with you forever. This goes for things we want to stay with us and things we’d rather forget. That’s why it’s so important to be mindful of the messages we ingest.  Before long that harmless indulgence and that occasional guilty pleasure become painfully permanent. The remedy: Use your time wisely and focus on what’s true and good. “Summing it all up, friends, I’d say you’ll do best by filling your minds and meditating on things true, noble, reputable, authentic, compelling, gracious– the best, not the worst; the beautiful, not the ugly; things to praise, not things to curse,” (Philippians 4:8, The Message)

sweet potato cookies on a plate

Sweet Potato Cookies
Yields 4
A delicious cookie recipe made with sweet potatoes, brown sugar and spices
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Prep Time
45 min
Cook Time
14 min
Total Time
1 hr
Prep Time
45 min
Cook Time
14 min
Total Time
1 hr
  1. 3 cups rolled oats
  2. 1 teaspoon baking soda
  3. 1 teaspoon salt
  4. 1/2 teaspoon ground cloves
  5. 1/2 teaspoon ground nutmeg
  6. 1 1/2 teaspoons cinnamon
  7. 6 tablespoons unsalted butter, softened
  8. 1 cup sweet potato puree
  9. 1 cup brown sugar
  10. 1 teaspoon vanilla
  11. 1 egg yolk
  12. 1 large egg
  1. Add the oats to a food processor or blender, and pulse/blend until you have oat flour. You should have close to 3 cups of oat flour
  2. Measure out 2-2/3 cups of your freshly milled oat flour. Place the remaining flour in airtight container and save for another use.
  3. In a large bowl mix together the 2-2/3 cups oat flour, the baking soda, salt and spices.
  4. In a separate mixing bowl, cream the softened butter and brown sugar.
  5. Then, add in the vanilla extract, sweet potato, egg and egg yolk and beat until combined.
  6. Gradually add in the flour mixture, and stir until all ingredients have been incorporated.
  7. Cover and transfer the dough to the freezer and chill for 25 minutes.
  8. Preheat oven to 375 degrees.
  9. Scoop out the chilled dough using a tablespoon and drop onto lightly greased cookie sheets or air pans.
  10. Bake for 11-14 minutes. Allow the cookies to cool for two minutes on the baking pan and then transfer to a wire rack to cool completely.
  1. If you use gluten free oats, you now have a delicious gluten-free cookie!
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