Sweet Potato Breakfast Skillet Cookie
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- 1 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp baking soda
- 1/4 cup pure maple syrup
- 4 flax eggs (1/4 cup ground flaxseed + 3/4 cup water
- ~1/2 cup sweet potato purã©e (about 1 whole sweet p
- 1/2 cup your favorite nut butter or sub sunbutter for a nu
- 2 tbs almond flour
- heaping 1/2 cup dried cranberries (i like this bra
- heaping 1/2 cup whole pecans
- Carbohydrate 3.5508489701731 g
- Cholesterol 40.6708333333333 mg
- Fat 15.8554918986292 g
- Fiber 0.243738536054721 g
- Protein 0.379900071939645 g
- Saturated Fat 9.76752486495308 g
- Serving Size 1 1 slice (25g)
- Sodium 109.41851482371 mg
- Sugar 3.30711043411838 g
- Trans Fat 1.10508943026585 g
- Calories 154 calories
Preheat oven to 325 and spray a large 10-inch cast iron skillet with avocado oil or lightly grease with coconut oil.In a large bowl, add your flax eggs and allow to gel for 5-10 minutes. Next, add 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 mixture into the greased skillet and spread with the back of a spatula until the surface is even. (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 20-25 minutes, until golden brown on top and firm to the touch. The outer edge should start to pull away from the perimeter of the skillet.Allow skillet cookie to cool at room temperature, then slice using a pie server and enjoy! Store leftovers at room temp for 2-3 days, refrigerate for 5-7 days, and freeze for long term storage.
