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What’s the best thanksgiving side dish? If you said stuffing, you can burn in hell. If you said sweet potato casserole, then we can be friends and make this edible Sweet Potato Casserole Cookie Dough together!
I could eat an entire sweet potato casserole by myself...and I have...on more than one occasion. While delicious, this habit is probably not the best for my health if I did it everyday. To curb my sweet potato casserole cravings, I love making this thanksgiving inspired cookie dough that’s healthy and tasty enough to eat everyday!
If you’ve seen any of my other cookie dough recipes you’ll know that this snack or meal is high in protein and you’ll also know why. If you said “protein powder”, then go join the stuffing lovers in hell! Obviously you haven’t read my blog. Nope, this one gets its protein from the natural, plant based source of chickpeas. And I promise, it doesn’t taste like hummus, thanks to a few tricks that you can find in the recipe.
The best reason why it doesn't taste like hummus is because it's sweetened with Nature Nate's Honey. Not only does it make food taste delicious, I also know I can trust Nature Nate's to provide honey that is 100%. They rigorously test for antibiotics, pesticides, herbicides and rice or corn syrup adulteration. They also are dedicated to caring for the planet and their bees. From honey bottles at are 100% recyclable, to training future generations to understand and take care of honeybees, Nature Nate's is committed to the highest standards. Knowing that makes taking a bite of this recipe even sweeter.
Sweet potato casserole loves unite and make this cookie dough inspired by the ultimate side dish. And then roast the extra marshmallows on the flames of hell!
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Recipe
Makes about 4 servings
Ingredients;
400 g (About 1 Large) - Sweet Potato*
1 x 15 oz Can - Chickpeas
180 g - Pumpkin Puree - Sub more sweet potato
28 g - Nature Nate's Honey
32 g - Creamy Peanut Butter
36 g - Peanut Flour/Powdered Peanut Butter - Sub 32 more grams of peanut butter
30 g - Oat Flour
14 g - Coconut Flour
30g - Coconut Sugar
56 g - Mini Marshmallows - Plus more for topping, use vegan if needed
28 g - Toasted Pecans - Plus more for topping, optional
1 tbsp - Lemon Juice
1 tsp - Vanilla
½ tsp - Cinnamon
Pinch of Nutmeg - optional
1-2 tbsp - Nut Milk*
Cooking spray or Oil
Instructions:
Preheat oven to 400F.
Pierce sweet potato with a fork. Coat in cooking spray or oil and roast whole for 45-60 minutes or until fork tender.
Meanwhile, drain and rinse chickpeas. Place them in a bowl of clean water. Add lemon juice* and stir. Set aside for at least 10 minutes.
While submerged in water, roll the chickpeas between your fingers to remove their skins*. Discard skins.
Remove sweet potato from the oven. When cool enough to handle, remove the sweet potato skin. Place the flesh in a food processor.
Add chickpeas pumpkin, peanut butter, peanut flour, coconut sugar, oat flour, coconut flour, vanilla, cinnamon, and nutmeg to the food processor.
Blend until a thick, cookie dough like batter forms*.
Pulse in marshmallows and pecans.
Pour batter into a bowl and allow to chill for at least half an hour before serving.
When ready to serve, scoop into bowls, top with more marshmallows and pecans and enjoy! Eat it as is or use as a dip for fruit, crackers, or spread on toast.
Store in the fridge for up to 4 days.
*Notes:
You can substitute the sweet potato for sweet potato puree but it won’t be as sweet.
The lemon helps to get rid of the “bean” taste.
You can skip skinning the chickpeas, but this will affect the end texture.
Remember to scrape down the sides of the food processor as you go.
If the mixture is too thick while blending, gradually add in nut milk until d