Ingredients:

• 1 medium sweet potato, baked and mashed
• 2 tablespoons ground flax seed
• 1/4 cup skim milk (or unsweetened almond milk)
• 1/4 cup canola oil
• 1 tablespoon vanilla extract
• 1/2 cup brown sugar
• 2 cups whole wheat flour
• 3/4 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup rolled oats
• 1/2 cup almonds, slivered
• 3/4 cup dried cranberries

Directions:

1. Heat oven to 450 F.
2. Wash sweet potatoes and pierce with a fork. Bake them for about an hour.
3. Cool then slice sweet potatoes in half and scoop flesh into a large bowl and mash.
4. Preheat oven to 350 F and lightly grease baking sheets.
5. In a large bowl, combine sweet potato purée, ground flax seed, milk, oil, vanilla and brown sugar.
6. Sift flour, spices baking soda, and salt and stir until incorporated.
7. Fold in oats, almonds, and dried cranberries.
8. Scoop onto baking sheet and bake for 12-15 minutes.

Yield:

20 cookies

Nutrition Tip:

Sweet potatoes are a great source of vitamin A, vitamin C, vitamin B6, fiber, manganese, potassium and several antioxidants.

The bright orange pigment in sweet potatoes comes from carotenoids, a group of antioxidants including beta-carotene, alpha-carotene, lutein, and zeaxanthin.

One sweet potato provides over 400% of the daily value for vitamin A in the form beta-carotene. This vitamin plays an essential role in vision, bone development, and immune function.