Description
Sweet Potato Breakfast Skillet Cookie made sweet potato, almond flour, and nut butter. Enjoy slices for a quick fall breakfast!
Ingredients
- 4 flax eggs (1/4 cup ground flaxseed + 3/4 cup filtered water)
- ~1/2 cup sweet potato purée (~1 small sweet potato baked in the oven at 400°F for 50-60 mins)
- 1/2 cup your favorite nut butter (or sub SunButter for a nut free version)
- 1/4 cup pure maple syrup
- 2 TBSP almond flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/8 tsp ground nutmeg
- heaping 1/2 cup dried cranberries
- heaping 1/2 cup whole pecans
Instructions
- Preheat the oven to 325°F and spray a large 10-inch cast iron skillet with avocado oil or lightly grease with coconut oil.
- In a large bowl, add the flax eggs and allow it to gel for 5-10 minutes. Next, add in the sweet potato, nut or seed butter, maple syrup, almond flour, baking soda, cinnamon, and nutmeg and stir well to combine. Fold in the dried cranberries and pecans.
- Pour/scoop the mixture into the greased skillet and spread it into an even layer with the back of a spatula. (If your spatula is sticking to the mixture, try dipping it in water first!) Press more pecans and dried cranberries on top, if desired.
- Bake your skillet cookie for 30-35 minutes, or until it’s golden brown on top and firm to the touch. The outer edges should start to pull away from the perimeter of the skillet.
- Allow the skillet cookie to cool to room temperature, then slice using a pie server and enjoy immediately.
- Store leftovers in the refrigerator for up to one week and freeze for longterm storage.
Notes
Cook time does not include time to bake your sweet potato
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Breakfast, Snack, Dessert
- Method: Oven-Bake
- Cuisine: Vegan, Oil-Free, Gluten-Free, Grain-Free, Paleo