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| INGREDIENTS |
| 1½ cup |
all natural low fat peanut butter |
| 1¼ cup |
sweet potatoes or 40 oz. canned yams |
| ¼ cup |
water |
| 3 tbsp. |
fat free milk |
| 1 tbsp. |
vanilla |
| 1 tbsp. |
milled flaxseed |
| 1¾ cups |
all purpose flour |
| ½ tsp. |
salt |
| 1 tsp. |
baking soda |
| ⅓ cup |
sugar |
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| RECIPE |
- Preheat oven to 350ºF.
- Peel and cut sweet potatoes into cubes. (If you do not want to cook the potatoes, drain and rinse a 40 ounce can of yams and proceed with puréeing – step 4.)
- Place sweet potatoes in sauce pan and cover with water. Cook until tender.
- Let cook a bit, then place in food processor or blender to purée while adding water.
- In large bowl, combine 1¼ cup of the puréed sweet potatoes, peanut butter, milk, vanilla, and milled flaxseed. Beat with an electric mixer until well combined. Set aside.
- In small bowl, whisk together flour, salt, and baking soda. Add to sweet potato mixture and mix on low (or stir with spoon) until well blended.
- Roll into walnut size balls. Coat with sugar and place on greased cookie sheet.
- Flatten gently with a fork as you would peanut butter cookies.
- Bake for 12 minutes or until lightly brown on edges.
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| SERVING SUGGESTION |
SERVING SIZE:
2 rounds
NUMBER OF SERVINGS:
20
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| NUTRITION FACTS |
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| Calories |
322 |
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| Total Fat |
10 g |
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| Sodium |
370 mg |
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| Total Carbohydrates |
47 g |
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| Fiber |
4 g |
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| Protein |
11 g |
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