I had some left over roasted sweet potatoes from dinner last night. I decided to make a sweet treat with them. 1/3 C melted butter 1 C organic granulated sugar 3 eggs 1/4 C agave syrup 1 C sweet potato puree 3-1/2 C white whole wheat flour 1 T baking powder 1 1/2 T ground ginger 3/4 T ground cinnamon 1/2 T ground cloves 1/4 t ground nutmeg Preheat the oven to 375 degrees F. Grease a cookie sheet. In a large bowl, mix together melted butter, sugar, eggs, sweet potato puree, and agave syrup. In another bowl, combine flours, baking powder, and spices; mix into egg mixture to form a stiff dough. Divide dough in half, and shape each half into a roll the length of the cookie sheet. Place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch thickness. Sprinkle the top with a sugar-cinnamon mixture. Bake in preheated oven for 25 minutes. Remove from oven, and set aside to cool. Reduce oven temperature to 325. When cool enough to touch, cut into 1/2 inch t
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