Sweet Potato Cookies

These cookies are inspired by Mbatata, a traditional cake-y cookie from the southeast African country of Malawi. Sweet potatoes are a staple food in Malawi, and a powerhouse anti-inflammatory food. Here they combine with a little honey, currants, and cinnamon to make a naturally sweet treat. To make them gluten-free, substitute gluten-free flour for the whole wheat flour. They are also delicious with almond flour (50% almond, 50% wheat or g-free).

Yields 24 cookies

Ingredients

1 cup mashed cooked sweet potatoes (bake or boil them and let them cool to room temp

4 tablespoons unsalted butter, melted (or substitute coconut oil)

2 tablespoons milk of choice

1/3 cup honey

1 tablespoon plus 1 teaspoon baking powder

1/2 teaspoon salt

2 teaspoon cinnamon

2 cups whole wheat pastry flour

1/4 cup plus 2 tablespoons dried currants or raisins

Procedure

1.     Preheat oven to 350 degrees.

2.     In a large bowl, combine mashed sweet potatoes and melted butter. 

3.     Add milk, honey, baking powder, salt, and cinnamon and mix.

4.     Fold in flour until it is evenly incorporated. Then fold in currants until they are evenly distributed. The batter will be thick and sticky.

5.     Working with clean, lightly wet hands, pinch off a piece of the batter and roll into about a 1-inch ball between your palms. Then lightly press it into a disc shape and put on a baking sheet. Repeat with remaining batter, yielding 24 cookies. If dough begins to stick to your hands, clean them and start again, always with lightly wet hands.

6.     Bake cookies for about 17 minutes. They will be firm but still pale on top. Remove from oven and let cool for 10 minutes before serving.