I can’t get enough SKILLET desserts.
While apple and pear crisps have been my go-to recipes as of late, I decided it was time to pay homage to one of favorite fall veggies: SWEET POTATOES.
Sneaking veggies into dessert is my specialty.
Some incorporate more seamlessly than others like zucchini (mild in taste) and winter squash (which adds moisture and subtle sweetness). I’ve added zucchini to my bread, butternut squash to my waffle batter and now sweet potato to this cookie skillet.
Sweet potatoes are an excellent source of beta carotene, the plant pigment that converts to vitamin A in the body, our vision and skin-loving nutrient.
Roasted, pureed into soups or incorporated in baked goods… this versatile root veggie is screaming to be used for all your fall dishes form appetizer, to dinner to dessert!
For extra creaminess, this skillet is made wwith SunButter Sunflower Butter. SunButter makes delicious US grown sunflower butter, free of the ?top eight food allergens including peanuts, tree nuts and soy. SunButter packs as much protein and more micro nutrients, like ?magnesium, Vitamin E, zinc and iron, than traditional nut butters like peanut butter and almond butter, and contains less saturated fat.
If you make this, be sure to share with me on Instagram!
- 1 cup sweet potato, pureed
- 1/2 cup oats
- 1/4 cup whole wheat flour
- 1/3 cup coconut sugar
- 1/2 cup SunButter
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/4 cup dark chocolate chips
- 1/4 sunflower seeds
- Preheat oven to 350 F.
- Add ingredients to a food processor and combine until you achieve a uniform batter.
- Add batter to a greased 8-inch cast iron skillet.
- Top batter with dark chocolate chips and sunflower seeds.
- Bake for 30 minutes.
- Allow to cool before cutting into six pieces and serving.
Sponsored by SunButter.
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