Sweet Potato Cookies 1. Boil a medium peeled sweet potato (about 1 cup) along with 1 (15-oz) can drained/rinsed chickpeas. 2. Blend the potato, chickpeas, 1T canola oil, 1t oregano, 1/4 c milk, until smooth. 3. Spray baking sheet with nonstick spray. 4. Scoop 1T at a time onto the sheet. 5. Beat the tray onto the counter to flatten out the mixture so that they are thin. 6. Bake at 350F for 25 minutes, FLIP, then bake another 10 minutes. MOMMY VERSION: Spread cinnamon sugar glaze on top!