Sweet Potato & Honey Soft Cookies

Cook Time 1 hour

Makes 14

Ingredients

1 medium gold sweet potato, peeled

1¼ cups wholemeal flour

1 cup rolled oats

1 tsp baking soda

Pinch sea salt

1 tsp ground cinnamon

1 tsp ground ginger

¼ tsp allspice

120g olive oil spread

¾ cup honey

1 large egg

1 tsp vanilla extract

½ cup raisins

Method

Preheat oven to 180°C.

Chop the sweet potato into small cubes, steam or microwave until a fork can be pushed through easily. Place into a bowl and mash gently. Leave to cool.

In a medium-sized mixing bowl, stir together the flour, oats, baking soda, salt, and spices.

In a separate mixing bowl, whisk the spread and honey together or beat with electric beaters. Stir in the egg, vanilla extract and cooled sweet potato.

Create a well in the dry ingredients, add the wet ingredients and mix to combine. Stir through the raisins.

Scoop the dough into 5cm-diameter balls and space them evenly across two lined baking trays, leaving room to spread.

Bake for about 30 minutes or until golden brown. They will firm up a little on cooling. For extra firmness, leave them in the oven a little longer.