Sweet Potato Cookies

I have been making these cookies on a regular basis for a while, and even more now that my toddler flat out refuses to eat anything that resembles a vegetable.  You can use pureed pumpkin or any pureed squash in place of the sweet potatoes.  These cookies are quite cake-like, but nice and soft and perfect for kids. This makes quite the batch of cookies so you may want to either half the recipe or freeze them since they don't keep for more than about three days.

Sweet Potato Cookies

3/4 cup butter, softened
3/4 cup brown sugar
1 egg
1 cup sweet potato puree
1 1/2 cup white whole wheat flour
1 tsp baking powder
1/4 tsp cinnamon
3/4 cup rolled oats
1 cup raisins


Preheat oven to 350 degrees.  In a medium bowl whisk together the flour, baking powder, and cinnamon.  In a stand mixer fitted with the paddle attachment combine butter and sugar until light and fluffy, about 3 minutes.  Add the egg and mix until well combined.  Stir in the sweet potato until combined.  Stir in dry ingredients.  Stir in oats and raisins. 
 Drop teaspoon-size drops of cookie dough onto parchment lined baking sheet.  Bake 10 to 12 minutes

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