Sweet Potato Cookies

1 cup cooked sweet potatoes, mashed
2 eggs
3-4 Tbsp almond butter
Generous sprinkle of cinnamon

Preheat oven to 350 degrees fahrenheit
Combine all ingredients until a smooth thick batter
Drop on a parchment-paper-lined cookie sheet
Bake 10-12 minutes, then flip
Bake an additional 5 minutes
Cool on a cooling rack

I normally don't cool things on cooling racks, but for these, because of the moisture in the sweet potatoes, it's better if you do, especially if you plan to put them in a container for later. Otherwise the bottoms of the cookies will get a little bit soggy from trapped moisture.

Comments:
- I made these with a jar of "roasted almond butter" and they were great! My son loved them. I tried again with banana instead of potato and they were great too. I then made them with "raw almond butter" (it looks lighter in colour and less oily) and they did NOT turn out. Twice. Make sure you're using the almond butter made out of roasted almonds (the darker stuff).

From: Emily at Joyful Abode