{"id":5714,"date":"2017-01-08T18:56:00","date_gmt":"2017-01-09T02:56:00","guid":{"rendered":"https:\/\/hobbitsabroad.com\/?p=5714"},"modified":"2017-01-08T18:58:41","modified_gmt":"2017-01-09T02:58:41","slug":"sweet-potato-snaps","status":"publish","type":"post","link":"https:\/\/hobbitsabroad.com\/?p=5714","title":{"rendered":"Sweet Potato Snaps"},"content":{"rendered":"

<\/p>\n

You know what’s problematic? Vegan cookie dough.<\/p>\n

\"Sweet<\/a><\/p>\n

In the fourth grade, T went to play at a friend’s house, and while the mother was diligently ironing, she was watching Days of our Lives<\/i>, and eating, with a small spoon, from a bowl. Curious (nosy) T was offered some. And she was horrified<\/i>. It was chocolate chip cookie dough – with raw eggs in it.<\/p>\n

Being that awful know-it-all child, T gasped that raw eggs were BAD for you, and didn’t indulge. But, vegan cookie dough on a rainy afternoon… is another problem altogether. What’s worse? Is sweet potato<\/i> cookie dough. If you already like sweet potatoes, baker, you may be doomed…<\/p>\n

*cough*<\/p>\n

\"Sweet<\/a><\/p>\n

We have used surplus root veg to make cookies and muffins before, and it can be a great idea. Lots of vitamins and high fiber, and with minimal sweetener – honey or molasses – it’s a good way to use farm box veggies. This recipe uses sweet potato puree, so if you have a couple of baked yams sitting around, it’s a great way to use leftovers.<\/p>\n

We revised a traditional Southern cooking show recipe and doubled everything but the sugar, and we still think it could maybe be cut a little, but your mileage may vary. Your baking time may also vary; we had to shorter ours quite a bit, or have black-bottomed cookies, which aren’t that tasty.<\/p>\n

\nSweet Potato Snaps<\/p>\n