Sweet Potato, Raisin & Pecan Cookies

Note: For best results this recipe requires the dough to be refrigerated at least overnight.

Peel and cut the sweet potatoes into ½” slices. Fill the bottom of a steamer with 2 inches of water. When the steam has built up, add the sweet potato slices and steam for 5-7 minutes. Transfer to a bowl, let them cool then mash them. You’ll need 1 cup of of mashed potatoes for this recipe.

In a small saucepan over low to medium heat melt the coconut oil. Add the pecans and cook 2-3 minutes until they are slightly toasted, stirring frequently to make sure they don’t burn. Transfer to a small bowl and let cool completely.

Add all of the ingredients including the potatoes to a food processor (reserving half each of the raisins and toasted pecans). Process until well blended.

Transfer the dough to a bowl and fold in the remaining raisins ad toasted pecans. For best results, chill at least overnight in the refrigerator (72 hours is best), though they can easily be made right-away.

Preheat oven to 325 F. Form the dough into into walnut-sized balls, place them on a parchment lined baking tray spacing them about 2 inches apart, and bake for 5 minutes. Remove pan from oven. Lightly press the cookies down with the back of a fork. Bake another 15 minutes or until their edges have set. Remove from oven.

Let cookies cool on the baking sheet 5-10 minutes before transferring to a wire rack. Let them cool completely before storing in the refrigerator (or freezer) in an airtight container.

Adapted from Sally Fallon’s Nourishing Traditions Cookbook.