We bet you’re probably buying some sweet potatoes for Thanksgiving Dinner. If you end up with a few spare spuds, here is a great way to turn them into a nutritious dessert.

Sweet Potato Cookies

Makes ~8 servings based on cookie size

Ingredients 

• 1 cup shredded raw sweet potato
• ¾ cup spinach (or blanch cooked and cooled Swiss Chard from last week)
• ⅔ cup cane sugar
• 1 ½ cups flour of your choice
• ½ cup quick cooking oats
• ¼ cup raisins
• ¼ cup milk of your choice (coconut recommended)
• ⅛ tsp nutmeg
• 1 tsp baking soda
• 1 tsp cinnamon

Directions

1. Preheat the oven to 400F. Line a baking sheet with parchment paper.
2. Wash and peel sweet potato. Shred sweet potato using a cheese grater.
3. Mix all ingredients into a bowl and stir until well combined to form a batter.
4. Scoop 8 heaping tablespoons of cookie mix onto baking sheet and lightly flatten with the back side of a large spoon until the shape resembled a cookie.
5. Bake ~10 minutes in the oven at 400F. Enjoy warm or store in the fridge for 5-7 days. You can also freeze extras for a quick treat anytime of the day.

Sweet potato cookies by Carrie Moody.