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.
We are going to make cookies.
Sweet potato casserole + pecans + coconut…
ummmmmmm, little bites of heaven.
Plus, these babies are gluten-free, paleo, and refined sugar-free (made w/ a date puree).
Thanksgiving leftovers all day everyday!
P.S. I use this recipe for sweet potato casserole (only I replace the almond milk with coconut milk).
- 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
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Place the sweet potato, soaked dates, eggs, coconut milk, evoo, and vanilla in a large food processor.
- Process on high until smooth.
- Add in the coconut flour, cinnamon, baking soda, baking powder, and salt and process until combined.
- Fold in the coconut and pecans.
- Use a small cookie scoop to drop the dough on the prepared baking sheet.
- Slightly flatten the tops of each cookie using the palm of your hand.
- Top each cookie with 1 pecan halve.
- Bake for 20 minutes or until the cookies are slightly golden on top.