Sweet Potato Butter Pecan Oat Cookies

Really?  Are all those ingredients really possible in one delightful cookie?  Yes, oh yes, it’s possible.  Never underestimate the power of the Cake Cookie. 

The other day, while shopping at Target, a box of Duncan Hines Butter Pecan cake mix was only $0.99!  Can’t pass that up.  Didn’t know when or where I’d use it, but I figured I’d find somethin’ eventually

That day came on Saturday!  Not only did I provide purpose for the BP cake mix, but also for a large can of sweet potatoes that has been lingering in my cupboard for nearly a year.  Hmm, well pecans and sweet potatoes go together so why not butter pecan cake mix and sweet potatoes? 

First drain 99% of the liquid from your 30 oz can of sweet potatoes (or yams) and mash ‘em up, like so.  If you’re using fresh sweet potatoes, cook them up, peel the skin and separate out 2 cups for the mash.

Mashed up canned sweet taters

 

Tablespoon drop fulls

 

Next pour your box of cake mix in and stir.  Your ‘dough’ will be fairly thick, but why not make it thicker with some oats! I used 1.5 cups of - oats and stirred them in 1/2 cup at a time.  Finally add a healthy sprinkling of cinnamon and stir one last time [how I forgot nutmeg, I don't know!]. Drop by rounded tablesoons onto ungreased cookie sheet (see above).   

Bake in the oven for about 11-12 minutes at 350deg.  The results is an ooey, gooey, moist, buttery, not-too-sweet, oat-y, sweet potato treat   (Do you think that’s enough adjectives?)    

Sweet potato butter pecan oat cookies

 

 I also find that when making cake cookies, they taste rather good when you store them in the fridge.  Or perhaps I’m just saying this because I tend to make cake cookies in the summer, so everything tastes better chilled    

Other cake cookie recipes you may enjoy: 
Julie’s spice cookies   

Do you ever ‘shop’ in your own kitchen and make exciting new creations?

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