Sweet potato “cookies”

My daughter had been a bit “picky” for a few days in a row (I hate that word, but that’s about what it is). She wanted nothing but fruit. And I don’t really try to force things on her or play games with her about food (here comes the choo-choo, open the hangar for the plane, eat a bite for mommy/daddy/zora/whatever, etc) but I do try to offer her a variety of things, even when she’s on “jags.”

So I wanted to offer her something with protein in it, but she was turning down all the meat and cheese I’d put on her plate.

So I invented these.

On a whim… and they were just the ticket! The first small batch I made was gone within a few hours. So that night, I had to make a bunch more, which she happily ate throughout the next day.

This face? This is a sweet-potato-drunk face. She’s eating something like her 6th “cookie” in a row.

So here’s how to make these baby-friendly grain-free gluten-free treats.

Sweet Potato Cookies

Ingredients:

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

Method:

1. Preheat oven to 350 degrees fahrenheit
2. Combine all ingredients until a smooth thick batter
3. Drop on a parchment-paper-lined cookie sheet
4. Bake 10-12 minutes, then flip
5. Bake an additional 5 minutes
6. 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.

And interestingly enough, when the second batch of “cookies” was gone, she seemed to be “healed” from her little picky-fruit-jag. And she’s been happily eating buttered carrots, peas, roast beef, and other foods again, as usual.