Paleo Sweet Potato Cookie Skillet

The LAST recipe of 2017! It’s here! And on a Friday too? I must be feeling good!

But honestly, who wouldn’t be after taking a bit of this little number?!

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Yep, this beaut of a Paleo Sweet Potato Cookie Cake speaks for itself, but I’ll try to do some verbal justice.

Moist, gooey in the center, chocolatey, buttery, and not too sweet, this cake is absolutely perfect for dessert, a snack, or even breakfast (hey, I wouldn’t put it past me haha!).

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Does it get any better? I think not. Plus it’s completely nut-free, dairy-free, gluten-free, and added sugar-free (there are natural sugars that occur in sweet potato, so that’s where you’ll see it!). You know me- I’m always trying to find ways for everyone to enjoy food. Some people, like my boyfriend, can’t have sugar because of chronic Lyme disease, and others are allergic to nuts or gluten.

It’s not about what’s not in the food, but how the food makes you feel, both physically and mentally. I feel better eating this way, but I certainly don’t judge those that want the traditional cookie. There’s nothing wrong with either way.

That being said, I challenge you to try this skillet and find the taste difference between the two because you’ll be hard-pressed to find any notable changes haha!

Give this skillet a whirl and let me know what you think! I’d love to see your creations as well, so tag me with #iyamlove so that I can see J

Happy Last Friday of 2017!

Paleo Sweet Potato Cookie Skillet

Serves 8-10

Ingredients:

  • 1 extra large white sweet potato, baked and skin removed
  • 2 eggs
  • 1 tbsp vanilla ghee, melted (I love Fourth & Heart!)
  • 1 tsp cinnamon
  • ½ cup raw or roasted coconut butter, melted (I love Artisana or Eating Evolved!)
  • 1-2 tbsp coconut flour
  • 1 bar of your favorite dark chocolate (I love Eating Evolved’s Midnight Cacao Bar)

Directions:

  1. Preheat the oven to 375 and grease your skillet with ghee or coconut oil.
  2. In a large bowl, mash sweet potato.
  3. Pour in eggs, ghee, and coconut butter, and mash to combine.
  4. Add in cinnamon and coconut flour, and mash to combine.
  5. Once the batter is completely mixed, break up the chocolate bar and fold in the chunks.
  6. Pour batter into the skillet and place the skillet in the oven.
  7. Bake for 25-32 minutes.
  8. Remove and let cool before serving.
  9. Top with your favorite toppings!

 

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