Related Recipes
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Chewy Sweet Potato and Chocolate Chip Cookies
2014-03-03
https://www.metro.ca/userfiles/image/recipes/biscuit-patatte-douce-7424.jpg
PT15M
PT17M
PT42M
Place the whole sweet potatoes in a saucepan and cover with water.Bring to a boil and cook over medium heat for about 30 minutes, or until the potatoes are tender.Remove from the water and let cool before peeling. Set aside.Preheat the oven to 180°C (350°F).In a bowl, whip the butter and brown sugar.Add the egg, vanilla extract and sweet potatoes previously mashed with a fork.Mix well and set aside.In another bowl, combine the flour, baking soda, baking powder, nutmeg and almond powder.Mix the dry ingredients with the wet ingredients.Add the chocolate chips and mix well.Place the cookie dough mixture in the refrigerator for 10 minutes.Using a small, approximately 3/4 ounce (20 g) ice cream scoop, make balls with the cookie dough and place them on a baking sheet previously lined with parchment paper.Bake on the upper rack in the oven for 15 to 17 minutes, or until the cookies are slightly firm.Remove from the oven and let cool for a few minutes before eating.
25
Chef Caroline McCann
1
13
5
1
3 small sweet potatoes, unpeeled
1 Tbsp. (15 mL) unsalted butter, at room temperature
3 Tbsp. (45 mL) brown sugar, firmly packed
1 large egg
1/2 tsp. (2 1/2 mL) pure vanilla extract
1/2 cup (125 mL) all-purpose flour
1/2 cup (125 mL) whole wheat flour
1/2 tsp. (2 1/2 mL) baking soda
1 tsp. (5 mL) baking powder
1 dash ground nutmeg
2/3 cup (160 mL) almond powder
1/2 cup (125 mL) 70% dark chocolate chips
Chewy Sweet Potato and Chocolate Chip Cookies
25
small cookies
0:15
Preparation
0:17
COOKING
0:42
TOTAL TIME
Ingredients
-
3
small sweet potatoes, unpeeled
-
1 Tbsp.
(15 mL)unsalted butter, at room temperature
-
3 Tbsp.
(45 mL)brown sugar, firmly packed
-
1
large egg
-
1/2 tsp.
(2 1/2 mL)pure vanilla extract
-
1/2 cup
(125 mL)all-purpose flour
-
1/2 cup
(125 mL)whole wheat flour
-
1/2 tsp.
(2 1/2 mL)baking soda
-
1 tsp.
(5 mL)baking powder
-
1
dash ground nutmeg
-
2/3 cup
(160 mL)almond powder
-
1/2 cup
(125 mL)70% dark chocolate chips
Preparation
Place the whole sweet potatoes in a saucepan and cover with water.
Bring to a boil and cook over medium heat for about 30 minutes, or until the potatoes are tender.
Remove from the water and let cool before peeling. Set aside.
Preheat the oven to 180°C (350°F).
In a bowl, whip the butter and brown sugar.
Add the egg, vanilla extract and sweet potatoes previously mashed with a fork.
Mix well and set aside.
In another bowl, combine the flour, baking soda, baking powder, nutmeg and almond powder.
Mix the dry ingredients with the wet ingredients.
Add the chocolate chips and mix well.
Place the cookie dough mixture in the refrigerator for 10 minutes.
Using a small, approximately 3/4 ounce (20 g) ice cream scoop, make balls with the cookie dough and place them on a baking sheet previously lined with parchment paper.
Bake on the upper rack in the oven for 15 to 17 minutes, or until the cookies are slightly firm.
Remove from the oven and let cool for a few minutes before eating.
Source :
Chef Caroline McCann
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Error
Sorry, an error has occurred. Please refresh the page.
Error
Sorry, an error has occurred. Please refresh the page.
- By clicking the add button, the coupon will be instantly linked to your card.
- It will also be added to your shopping list and shopping cart.
- Present your card at checkout and the coupons will be instantly applied on eligible products.
- Find the card icon
to see your selected coupons.
