From Lauren’s kitchen!

Check out my sweet potato recipes.  The moist, dense texture of sweet potatoes can eliminate the need for margarine or shortening in quickbreads and cookies while their sweetness requires less additional sugar.  These are loaded with beta carotene too!

 

Sweet Potato Bread

Sweet Potato Bread

 

1-1/2 cups whole wheat flour

1-1/2 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1 cup cooked peeled mashed sweet potato

2 large eggs

¼ cup finely chopped raisins

½ cup brown sugar

¼ cup cranberry juice cocktail

 

Preheat oven to 300°F. Lightly grease an 8 inch loaf pan.  In large bowl, combine the flour, baking powder, baking soda and cinnamon.  In a medium size bowl, mix the sweet potato, eggs, raisins, sugar and juice.  Add the wet mixture to the dry ingredients and stir until just combined.  Spread the batter in a loaf pan and bake for about 1 hour or until an inserted knife comes out clean.  Cool for about 5 minutes, then remove from pan and continue cooling on a wire rack.  Makes about 16 (1/2 inch thick) slices.

 

Calories 100, Fat 1 g, Saturated Fat 0g, Trans Fat 0 g, Cholesterol 25 mg, Sodium 150 mg, Carbohydrates 21 g, Fiber 2 g, Sugars 10 g, Protein 3 g, Vitamin A 3260 IU (70% Daily Value) 

 

Sweet Potato Oat Bran Cookie Balls

 

2/3 cup cooked peeled mashed sweet potato

1/4 cup brown sugar

1 large egg

1 tsp vanilla

1 cup oat bran (dry for cooked, not cold cereal type)

1/2 teaspoon baking soda

1 cup whole wheat flour

1/2 teaspoon cinnamon

 

Preheat oven to 325°F. Lightly grease a cookie sheet. Combine sweet potato and brown sugar; add egg and vanilla. Mix in remaining dry ingredients.  Shape into 3/4 to 1 inch balls and place about 1 inch apart on greased cookie sheet. Bake for about 15 minutes or until bottoms turn dark brown.  Cool before serving. About 3 dozen cookies.

Sweet Potato Oat Bran Cookie Balls