This is an easy and flexible recipe. You can used canned pumpkin or canned sweet potato or just toss a sweet potato in the oven while you’re roasting something else. All-purpose or whole wheat flour will work.
I have to admit they smelled good, but I was concerned when Hood dropped the cookie from his mouth and sat there and sniffed it. But that didn’t last long – he likes them. I made in two sizes for him.
2/3 cup roasted sweet potato
1/4 cup peanut butter
2 large eggs
2 1/2 cups all-purpose flour, or more, as needed
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
In a large bowl, beat together sweet potato, peanut butter and eggs until well combined. Gradually add 2 1/2 cups flour at low speed, mixing just until incorporated. Add an additional 1/4 cup flour at a time just until the dough is no longer sticky.
Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough to 1/4-inch thickness. Using cookie cutters, cut out desired shapes and place onto the prepared baking sheet.
Place into oven and bake until the edges are golden brown, about 20-25 minutes. Let cool completely.
Source: damn delicious.net
Easy and fun and Hood – arbiter of taste that he is, loves them.