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Guilt-free Sweet Potato Pie Cookies with Orange Glaze Recipe Video
|Whole wheat flour||1 3⁄4 Cup (28 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Ground cinnamon||2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Spread||1⁄2 Cup (8 tbs) (Room Temperature, Recommended: Smart Balance Light)|
|Sugar substitute||1⁄3 Cup (5.33 tbs)|
|Egg substitute||1⁄4 Cup (4 tbs) (Room Temperature)|
|Sweet potato||1 Cup (16 tbs)|
|Chopped pecans||1 Cup (16 tbs)|
|Confectioner's sugar||1 1⁄2 Cup (24 tbs)|
|Orange juice||3 Tablespoon (As Needed Recommended: Trop 50)|
|Vanilla extract||1 Teaspoon|
Serving size: Complete recipe
Calories 3243 Calories from Fat 1449
% Daily Value*
Total Fat 171 g262.8%
Saturated Fat 20.3 g101.4%
Trans Fat 0 g
Cholesterol 1.2 mg
Sodium 2453.3 mg102.2%
Total Carbohydrates 411 g137%
Dietary Fiber 49.6 g198.3%
Sugars 192.5 g
Protein 52 g103.8%
Vitamin A 498.7% Vitamin C 48.7%
Calcium 55.7% Iron 86.2%
*Based on a 2000 Calorie diet
In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg, and salt.
Using a hand held mixer cream together the butter spread and both sugars until light and fluffy and the volume has increased. Add the egg and the vanilla and mix until incorporated. Stir in the sweet potato puree and blend until smooth. Beat in the dry ingredients in increments and combine well. Stir in the pecans.
Drop by heaping tablespoons onto the prepared cookie sheets, leaving about 2 inches of space between each cookie. Bake until the cookies are lightly golden around the edges and they spring back from the touch, about 18 minutes. Let cool completely on the cookie sheets before glazing.
For the glaze:
Combine the confectioners’ sugar, orange juice, and vanilla in a small bowl and stir until smooth. Drizzle over the cookies and let harden for 1 hour before serving.
Cook’s Note: If you need to thin the glaze, add more orange juice. If you need to thicken it, add more confectioners’ sugar.
Here’s the skinny:
First, I used white whole wheat flour, which gives you 100% whole grains but tastes more like all purpose flour.
Next, I took out the butter and used a butter spread instead, cutting out about 45 grams of saturated fat, or about 80%.
I used sugar substitutes for both sugars. The white sugar substitute has fiber in it, which adds another layer of healthiness.
Lastly, I used egg substitute instead of eggs, cutting out the fat and cholesterol.
For the glaze, I used a powdered sugar substitute, cutting out the sugar. I also used a reduced sugar orange juice, saving more sugar and calories.
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