Bright, refreshing, and jam-packed with tomato, zucchini, green beans—and of course, sweetpotatoes!—this salad is summer on a plate.
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1 cup raw pecans or almonds
1 cup raw walnuts
½ cup medjool dates, pits removed
1.2 cup California sweetpotato, cooked and mashed
1/3 cup dried apple slices
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ground ginger
1. Place the nuts and spices in a food processor and pulse until the nuts are finely chopped.
2. Roughly chop dates and apple slices and then add to the nut mixture and continue to pulse until the mixture starts to come together.
3. Add the mashed sweetpotato mix until a dough forms.
4. Roll the mixture into balls and chill in the refrigerator for at least 30 minutes or until they become firm. Store in the refrigerator.
1-1/2 cups old-fashioned rolled oats
1-1/4 cups whole wheat flour
1/2 tsp baking soda
1/4 tsp baking powder
2 tsp ground cinnamon
1/4 tsp salt
1 cup mashed cooked California Sweetpotato
4 Tbsp unsalted stick butter-margarine blend, melted
3/4 cup packed light brown sugar
1 large egg
1 tsp vanilla extract
1/3 cup raisins
1/3 cup chopped pecans or walnuts, toasted
1/4 cup semisweet chocolate chips
Makes: 20 cookies
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
In medium mixing bowl, wish together oats, flour, baking soda and powder, cinnamon, and salt; set aside. In a large bowl, combine sweetpotato, butter, brown sugar, egg, and vanilla. Mix to combine. Stir dry ingredients into the wet ingredients and stir just until blended. Gently stir in raisins, nuts, and chocolate chips.
Drop dough by heaping tablespoons, 2 inches apart, onto prepared baking sheets. Flatten cookies with hand or back of large spoon. Bake cookies until golden brown and just set, about 15 minutes. Remove from oven and let cool on sheets for 5 minutes. Transfer cookies to wire rack and let cool completely.
Recipe courtesy of Nutrition Budgeteer