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Sweet potatoes are commonly paired with cinnamon, nutmeg, ginger and other warming spices, along with brown sugar or maple syrup. They were a perfect complement to the ginger cookie that I was making this past week.
These cookies turned out thick, moist and dense with flavor. The sweet potato became my hidden ingredient in these amazing cookies. But, I have to share that I used cooked sweet potato and not raw. In the past I have tried eating raw sweet potato but found it hard for my body to digest. After doing a little research I came to realize that I may not be alone in this and there is a reason why.
Apparently sweet potatoes contain an enzyme inhibitor that blocks the action of trypsin, an enzyme that digests proteins. The trypsin inhibitor prevents the digestion of protein which makes raw sweet potato difficult to digest. The inhibitor is deactivated through the cooking process. I know that this is a raw recipe site, but the bottom line is that health comes first. So if a food needs to be cooked in order for our body to digest it properly, then so be it. Well, that’s my story and I am sticking to it. :) Cook sweet potatoes in their skin to retain the most nutrients (you can peel after cooking).
Did you know that sweet potatoes have the ability to actually improve blood sugar regulation—even in persons with type 2 diabetes? If boiled or steamed it has a glycemic index (GI) rating of approximately 50. They are a great source of Vitamin A and C which have been known to play an important role in reducing inflammation and restoring cells. They are also a good source of manganese, copper, dietary fiber, Vitamin B6, potassium and iron. For more nutritional information, click (here)…. no (here), how about (here?), I am so bad… go ahead and click (here)! hehe
Yields 16 (3 Tbsp) cookies
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