As the kids head back to school, finding new snacks to keep lunchboxes exciting can be a challenge. Our homemade version of a childhood favorite features sweet potato, applesauce and honey for a sweet treat that doesn’t pack the same amount of sodium and sugar processed versions do. Give them a try!
- 1 medium-sized sweet potato
- 3 tablespoons applesauce, unsweetened
- 1 ½ cups whole wheat flour
- 3 tablespoons unsalted butter
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- 1 tablespoon honey
- ½ teaspoon salt
Cook sweet potato until soft (bake, microwave or boil). Let cool, remove the skin and add sweet potato & applesauce to a blender or food processor. Mix until well combined and smooth – set 1 cup aside for recipe.
Cut butter into cubes and place in the bowl of your stand mixer, fitted with the flat beater attachment. In a separate bowl, sift flour, baking powder, salt and cinnamon together. Combine with butter and mix together on a slow setting until the flour starts to create small clumps.
Change mixer attachment to a dough hook. Add sweet potato puree & honey to flour mixture. Mix on slow until dough ball forms. Wrap and let dough sit for 30 minutes to 1 hour.
Preheat your oven to 350 degrees. Roll dough out as thin as you can. Cut using cookie cutters, place on parchment-lined sheet tray and cook for 5-8 minutes on each side. Check after a few minutes – ovens may vary with cooking time!