Sweet Potato, Raisin, & Pecan Cookies

Ingredients

• 1
  
  cup cooked sweet potatoes (** or about 2 medium)
  
• 1/2
  
  cup butter
  
• 3/4
  
  cup maple syrup
  
• 1/2
  
  teaspoon sea salt
  
• 3/4
  
  teaspoon ground cloves
  
• 3/4
  
  teaspoon ground nutmeg
  
• 1
  
  teaspoon cinnamon
  
• 1
  
  teaspoon baking soda
  
• 2
  
  cups fine-ground bulgur (or bulgur flour)
  
• 1/2
  
  cup raisins, divided
  
• 1/2
  
  cup pecans, chopped
  

Directions

1. STEAM THE SWEET POTATOES
2. Peel & cut the sweet potatoes into ½” slices
3. Fill bottom of steamer with 2 inches of water
   When the steam has built up .. add the sweet potato slices and steam for 5-7 minutes
4. Transfer to a bowl .. let cool .. and mash.
5. TOAST THE PECANS
6. In a small saucepan .. over low to medium heat .. melt 1 tsp coconut oil
7. Add the pecans and cook 2-3 minutes until they are slightly toasted, stirring frequently to make sure they don’t burn
8. Transfer to a small bowl and let cool completely
9. MAKE THE COOKIE DOUGH

10. Add all of the ingredients to a food processor (reserving ¼ cup of the raisins & toasted pecans). Process until well blended.

11. Transfer the dough to a bowl & fold in the remaining raisins & toasted pecans.
12. For best results, chill at least overnight in the refrigerator (72 hours is best) .. though they can easily be made right-away
13. BAKE
14. Pre-heat oven to 325
15. On baking day .. form the dough into into walnut-sized balls & bake for 5 minutes. Lightly press the cookies down with the back of a fork.
16. Bake another 15 minutes .. or until their edges have set
17. Let cool on the baking sheet 5-10 minutes before transferring to a wire rack.
    Let them cool completely before storing in the refrigerator (or freezer) in an airtight container.