Sweet Potato Cookies

  Gladys Wong, CMT, MIM,

Let Food Be Thy Medicine For Your Body & Soul

My sister always says, “Sweet potatoes are full of nutrients—they re good for you.” I found “one” sweet potato in the basket. I decided to use it as part of the ingredients in the cookie recipe.

Sweet potatoes are starchy; it blends well with flour. Since the root crop is already sweet, I opted to add sugar to the mixture. But to tickle the taste buds, I put 1/2″ small cubes of Mexican piloncillo, unrefined sugar made from evaporating cane juice inside the hub of each little round 1-1/2″ cookie dough.

To make the cookies more appealing, place a peanut on the dough. Press the peanut firmly into the sticky dough to stop it from dropping off while the cookie cracks open during baking.

The 30 pieces of cookies call for the following ingredients and method.


  • 2-3/4 cups all-purpose flour
  • 1-teaspoon baking soda
  • 1/2-teaspoon baking powder
  • 1 pinch of salt
  • 1/4 cups brown sugar (optional)
  • Mexican Piloncillo (cut 30 pieces, each 1/2″ squares)
  • Roasted peanuts 30 pieces
  • 1 mid-size sweet potato (steamed and mashed)
  • 1 egg
  • 1 cup of oil
  • 1-teaspoon vanilla extract.


  1. Preheat oven to 375 ºF (190 ºC). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
  2. In a large bowl, cream together the wet mixture; sweet potato, oil, egg, and vanilla. Gradually blend in the dry ingredients.
  3. Roll the dough into 1-1/2″ balls or you can use a cookie scoop.
  4. Place the cookies on to a parchment-lined, or floured baking sheet.
  5. Bake 30 to 40 minutes in the preheated oven, or until golden brown (keep an eye on it). Let stand on cookie sheet two minutes before moving to cool on wire racks.
  6. Sprinkle powder sugar on cookies and serve.


Remember, your body is different than mine. If you develop an allergic reaction to edibles and health products, stop using them, and consult your health physician. Excessive consumption of anything can also lead to ill health. Always research your topic in-depth, exercise your intuition and common sense, and listen to your body.

Gladys Wong is merely sharing her personal experience with her audience to raise health awareness. You are solely responsible for your health. Always consult your doctor or dietician before you change your diet. Please use the above information at your discretion. Be well.

The above information has not been evaluated or approved by the Food and Drug Administration (FDA). The above information is not intended to cure, treat, or prevent disease. Use it at your discretion.

Full Disclaimer


If you have questions, please email us at gladyswong.cmtmim@yahoo.com



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