I love the combination of two classic flavors of fall in this cookie. The combination makes for a super soft nutritious cookie that you can even serve at breakfast. I add chopped pecans and oats to make a very filling cookie, and chocolate chips to entice my littles. We make an annual visit to the Maino Ranch in Knights Ferry, to pick persimmons at the ancient Hachyia persimmon tree. We then bring home the fruits of our labor, waiting for when they turn just ripe enough to scoop out their sweet flesh for use in cooking. Having never been a persimmon fan before discovering this tree, I now love them, both the cooking ( Hachyia) and the eating (Fuyu) variety. I enjoy this new tradition and watching the kids play and climb under the big tree. See our recipe using Persimmons for Christmas Jam from last year! This recipe is a great way to use left over sweet potatoes and pecans from your traditional thanksgiving dishes!
Persimmon Sweet Potato Cookies Yield: 24 Cookies
- 3/4 C Mashed Sweet Potato Puree
- 3/4 C Persimmon Pulp
- 1/2 C Butter (softened)
- 1 1/2 C sugar
- 1 egg
- 2 1/2 C Flour
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 tsp Cinnamon
- 1 tsp Nutmeg
- 1 tsp Ground Cloves
- 1 tsp Ginger
- 1/2 C Oats
- 1/2 C Chopped and roasted Pecans
Directions: Pre-Heat Oven to 350 F. In bowl of stand mixer, mix on high sugar, puree, pulp, and butter until fluffy. Add egg on slow until just combined. Combine dry ingredients in separate bowl.
Slowly mix in dry ingredients into wet, stopping to scrape bowl. Fold in chocolate chips, pecans, and oats. Drop hearty size Tbsp dollops onto parchment lined baking sheet.
Bake for approx 25 minutes until cooked through. Enjoy!