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Guilt-free Sweet Potato Pie Cookies With Orange Glaze

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Ingredients
  Whole wheat flour 1 3⁄4 Cup (28 tbs)
  Baking powder 1⁄2 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Ground cinnamon 2 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Ground allspice 1⁄2 Teaspoon
  Ground nutmeg 1⁄8 Teaspoon
  Salt 1⁄2 Teaspoon
  Spread 1⁄2 Cup (8 tbs) (Room Temperature, Recommended: Smart Balance Light)
  Sugar substitute 1⁄3 Cup (5.33 tbs)
  Egg substitute 1⁄4 Cup (4 tbs) (Room Temperature)
  Sweet potato 1 Cup (16 tbs)
  Chopped pecans 1 Cup (16 tbs)
  Confectioner's sugar 1 1⁄2 Cup (24 tbs)
  Orange juice 3 Tablespoon (As Needed Recommended: Trop 50)
  Vanilla extract 1 Teaspoon
Directions

Preheat the oven to 375 degrees F and adjust racks to the middle position. Line 2 cookie sheets with parchment paper.

In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg, and salt.

Using a hand held mixer cream together the butter spread and both sugars until light and fluffy and the volume has increased. Add the egg and the vanilla and mix until incorporated. Stir in the sweet potato puree and blend until smooth. Beat in the dry ingredients in increments and combine well. Stir in the pecans.

Drop by heaping tablespoons onto the prepared cookie sheets, leaving about 2 inches of space between each cookie. Bake until the cookies are lightly golden around the edges and they spring back from the touch, about 18 minutes. Let cool completely on the cookie sheets before glazing.

For the glaze:

Combine the confectioners’ sugar, orange juice, and vanilla in a small bowl and stir until smooth. Drizzle over the cookies and let harden for 1 hour before serving.

Cook’s Note: If you need to thin the glaze, add more orange juice. If you need to thicken it, add more confectioners’ sugar.

Here’s the skinny:

First, I used white whole wheat flour, which gives you 100% whole grains but tastes more like all purpose flour.

Next, I took out the butter and used a butter spread instead, cutting out about 45 grams of saturated fat, or about 80%.

I used sugar substitutes for both sugars. The white sugar substitute has fiber in it, which adds another layer of healthiness.

Lastly, I used egg substitute instead of eggs, cutting out the fat and cholesterol.

For the glaze, I used a powdered sugar substitute, cutting out the sugar. I also used a reduced sugar orange juice, saving more sugar and calories.

Enjoy!!!
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Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack, Fruit Dessert
Taste: 
Sweet
Method: 
Baked
Interest: 
Holiday
Ingredient: 
Potato
Who says you only need meat to make pies. Try this video to prepare cinnamon flavored sweet potato pie. It is rich and creamy with a crisp crust. This makes a great impact on any dinner menu. The best part of this recipe is the orange glaze. It brings in sheer magic to this uniquely delicious dish.

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