Sweet Potato “Cookies” With Cranberries And Walnut Chips

Do you need a sweet chewy holiday treat that fits in with your healthy lifestyle? If so, then try this naturally sweet and ultra nutritious option. It can be part of dinner, a not so sinful snack, or desert. It is satisfying and a good outlet for the fun of baking with out any fuss or mess.


  • 2 -3 Garnet or Jewel sweet potato/yam
  • 1-2 cups fresh, firm cranberries (dried can be used instead and ½ cup should be enough)
  • ½ cup walnut pieces
  • Olive oil (or ghee or coconut oil)


  • Peel and slice yams into ½ – ¾ inch thick rounds (Thinner rounds make for chewier cookies)
  • Grease cookie sheet somewhat generously and spread the rounds out to form a single layer. Lightly grease the top of the rounds with some additional oil with your fingers or a brush
  • Bake for 45 min in a 350 degree oven
  • While they are baking toast the walnut pieces in a dry pan on the stove top over a medium high heat. Stir constantly. It will take a few minutes and they can go from raw to burnt in just a mater of minutes so don’t walk away.
  • Flip rounds and press fresh cranberries into the top of each one and bake until the cranberries burst. About 15 min. (If using dried just bake for another 15-20 min.)
  • Once they come out of the oven press the walnut pieces into the tops of each cookie

Let cool in a single layer and then store open in the refrigerator.