Leftover Sweet Potato Casserole Cookies

 Happy Monday y’all!

How was your Thanksgiving?

Let’s rewind a bit.

My dad has been in another country for three months on a job.

So, naturally, because Thanksgiving is my favorite holiday and one where my dad and I cook a Thanksgiving feast together, I was feeling super bummed that he wasn’t going to be here.

However, last Monday, he sent me a secret text with the words, “Don’t tell mom, but I’ll be home Thursday morning.”

I quietly jumped for joy.

I don’t know how I kept that secret until my dad got home, but you should have seen my mom’s face when he arrived.

Plus, I was super proud of myself for cooking the entire Thanksgiving meal.

My favorite is obviously the turkey, but I love to spread my sweet potato casserole on top so that I have a bit of each with every bite.

Let’s put that leftover sweet potato casserole to good use.

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We are going to make cookies.

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Sweet potato casserole + pecans + coconut…

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ummmmmmm, little bites of heaven.

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Plus, these babies are gluten-free, paleo, and refined sugar-free (made w/ a date puree).

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Thanksgiving leftovers all day everyday!

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😉

P.S. I use this recipe for sweet potato casserole (only I replace the almond milk with coconut milk).

 

Sweet Potato Casserole Cookies
Author: 
Recipe type: Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 22
 
Chewy, slightly crisp cookies made from leftover sweet potato casserole, studded w/ pecans and chock full of shredded coconut. Gluten-free, paleo, nut-free option.
Ingredients
  • ¾ c. leftover sweet potato casserole (or ¾ c. mashed sweet potato)
  • ⅓ c. pitted Medjool dates, soaked in water overnight, and drained
  • 2 large eggs
  • ½ c. full-fat coconut milk
  • 2 T. extra-virgin olive oil
  • 1 T. pure vanilla extract
  • ½ c. coconut flour
  • 1 t. ground cinnamon
  • ½ t. baking soda
  • ½ t. baking powder
  • ½ t. salt
  • ½ c. finely shredded, unsweetened coconut
  • ½ c. chopped pecans
Instructions
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Place the sweet potato, soaked dates, eggs, coconut milk, evoo, and vanilla in a large food processor.
  3. Process on high until smooth.
  4. Add in the coconut flour, cinnamon, baking soda, baking powder, and salt and process until combined.
  5. Fold in the coconut and pecans.
  6. Use a small cookie scoop to drop the dough on the prepared baking sheet.
  7. Slightly flatten the tops of each cookie using the palm of your hand.
  8. Top each cookie with 1 pecan halve.
  9. Bake for 20 minutes or until the cookies are slightly golden on top.
Notes
If you want a nut-free option, omit the pecans.

MANGIA!!!

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