Sweet Potato and Dried Cranberry Cookie

Ingredients:
- 1 medium sweet potato, baked and mashed
- 2 tablespoons ground flax seed
- 1/4 cup skim milk (or unsweetened almond milk)
- 1/4 cup canola oil
- 1 tablespoon vanilla extract
- 1/2 cup brown sugar
- 2 cups whole wheat flour
- 3/4 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup rolled oats
- 1/2 cup almonds, slivered
- 3/4 cup dried cranberries
Directions:
- Heat oven to 450 F.
- Wash sweet potatoes and pierce with a fork. Bake them for about an hour.
- Cool then slice sweet potatoes in half and scoop flesh into a large bowl and mash.
- Preheat oven to 350 F and lightly grease baking sheets.
- In a large bowl, combine sweet potato purée, ground flax seed, milk, oil, vanilla and brown sugar.
- Sift flour, spices baking soda, and salt and stir until incorporated.
- Fold in oats, almonds, and dried cranberries.
- Scoop onto baking sheet and bake for 12-15 minutes.
Yield:
20 cookies
Nutrition Tip
Sweet potatoes are a great source of vitamin A, vitamin C, vitamin B6, fiber, manganese, potassium and several antioxidants.
The bright orange pigment in sweet potatoes comes from carotenoids, a group of antioxidants including beta-carotene, alpha-carotene, lutein, and zeaxanthin.
One sweet potato provides over 400% of the daily value for vitamin A in the form beta-carotene. This vitamin plays an essential role in vision, bone development, and immune function.
Source: Dana-Farber Brigham Cancer Center
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Our recipes are developed by Dana-Farber's staff of registered and board-certified dieticians. They feature a varied selection of dishes – including a few sweet treats you don't need to feel guilty about.

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