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

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

Sweet Potato Oat Bran Cookie Balls

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8 Responses

  1. I might have to try those cookies, they look good! Instead of cooking and mashing the sweet potato, to save time I might use canned pumpkin. What do you think?
    I realize it only takes 5 minutes to cook a sweet potato in the microwave but I am always looking to save time.

  2. Canned pumpkin would probably work fine, but you might have to go up on the sugar because it typically isn’t as sweet. You could also use canned sweet potatoes packed in water. I like to bake from fresh, I choose long and thin ones because they cook up more quickly, scrub ’em, rub with olive oil, pierce the skin with a fork and wrap in foil. Nothing beats the fleshy texture of a baked sweet potato.

  3. Oh boy–am I excited about this new blog! And as it happens I LOVE sweet potatoes almost as much as I love reading about food.

    A while back I was mysteriously sick for several months, and as I got better I started craving butternut squash and pumpkin and sweet potatoes, which I hadn’t particularly loved before. I’m no nutritionist, but it does seem like you could do worse than to cook by color: always something green, always something orange…What do you think?

  4. Yeah! Lauren has a blog!

  5. recipes sound fabulous. I love sweet potato and can’t wait to make the bread! thanks for sharing.

  6. These sound great, outside of sweet potatoe (sp) baked, sp pie, sp fries – it is nice to know other uses for these great tasting root vegs.

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