Inside: My recipe for grain free sweet potato cookies with cream cheese frosting that tastes JUST like a pumpkin roll. This is the recipe that you bring to a PTO meeting or work potluck because it tastes SO GOOD that no one will believe it’s grain, sugar and pumpkin free!
It’s been just under a year since I’ve started the Plant Paradox diet. And since I started this lifestyle in the early winter, I didn’t have a chance to miss some of my fall favorites (um, pretty much anything pumpkin).
A lot has changed in these last 9ish months. My joint pain is gone. I no longer experience brain fog and fatigue. My recent blood work is the best it’s been in over a decade. Oh, and I’ve lost 22lbs and kept them off.
The one thing that hasn’t changed?
My love for all things pumpkin.
It’s one of those foods that I love so much that I would even consider taking a Lectin Shield and crossing my fingers for. But here’s the GREAT thing: sweet potato is a perfect substitute for pumpkin.
If you sprinkle on some cinnamon or pumpkin pie spice, I bet you can’t tell the difference if they are side by side.
No, for real!
I’m a bit of an expert when it comes to all things pumpkin (Hah! Did anyone catch my Peppa Pig reference? Anyone?) and I’m telling you that they taste identical.
I even managed to make a copycat of Starbuck’s Pumpkin Spice Latte recipe with sweet potato.
So no need to pop a Lectin Shield and eat something that could cause me pain.
Soft Grain Free Sweet Potato Cookies with Cream Cheese Frosting
These sweet potato cookies taste exactly like pumpkin. In fact, they taste exactly like a soft, moist pumpkin roll.
If you are highly experienced with grain free cooking, feel free to jump on down to the main recipe. For those of you still learning and experimenting, here are a couple of helpful notes.
Ingredients Tips and Suggestions
This recipe calls for mashed sweet potato. You can either use a canned version or just homemade sweet potato mash. If you’re using a canned version, just make sure that the only ingredient is sweet potato. Many of the cans I picked up also listed high fructose syrup or cane syrup. Here’s a great option on Amazon.
I also called for a few different sweeteners. I personally LOVE Lakanto Golden. This is a great substitute for brown sugar and it is non-GMO, gut-friendly and all natural (a combination of monkfruit and erythritol, which is a sugar alcohol). I like that it doesn’t spike your blood sugar and tastes great.
Another sweetener I use is Swerve Confectioners. This is a great substitute for powdered sugar and mixes perfectly into frosting to make a delicious buttercream icing.
And final note – this recipe calls for almond flour. Please make sure you are using a blanched, finely ground option. You cannot sub almond meal in this recipe. Different brands offer different grinds and you might find yourself needing to alter the amount of liquid in a recipe depending on the brand used.
For best results, I recommend this brand.
Ready to get started?
Soft Grain Free Sweet Potato Cookies with Cream Cheese Frosting (Copycat Pumpkin Roll)
These soft, fluffy and moist cookies taste so much like a pumpkin roll that you'll never guess the secret ingredient - sweet potato! Plant Paradox Phase 2 compliant recipe.
- 1/4 cup softened butter
- 1/2 cup Lakanto Golden
- 1 large pastured egg
- 1/2 cup mashed sweet potato
- 3/4 cup blanched almond flour
- 1 tsp baking powder
- 1/8 tsp salt
- 1/2 tsp vanilla
- 2 tsp pumpkin pie spice
Cream Cheese Frosting
- 2 tbl softened butter
- 1/4 tsp vanilla
- 2 oz cream cheese
- 4 tbl Swerve Confectioner's sugar
Preheat oven to 350 degrees.
Line a cookie sheet with a silicone mat or parchment paper.
Cream together butter and Lakanto golden.
Add egg and sweet potato and mix well.
Add in the rest of the ingredients and mix until well combined. Scrape down the sides as you go.
Using a small cookie scoop, portion out the batter. I was able to get 15 cookies.
Bake in hot oven and bake for 12-14 minutes.
While cookies are baking, prepare the frosting.
To make the frosting, beat together the butter, cream cheese and vanilla. Slowly add in the Swerve confectioner's. Whip until creamy.
Once cookies are done, remove from oven and let them cool on the cookie sheet. This is important as they will still be soft for several minutes until they've had a chance to fully cool and firm up.
Using a spatula, remove cookies from cookie sheet once fully cool and top with cream cheese frosting.
Soft Grain Free Sweet Potato Cookies with Cream Cheese Frosting – In Photos
Start with softened butter and Lakanto Golden
Cream until fluffy
Add mashed sweet potato
Add a large pastured egg
Blanched almond flour
Add 1 tsp baking powder
Add pumpkin pie spice
Scraping down the sides as needed
Scoop on to the cookie sheet
Bake for 12-14 minutes
For the cream cheese frosting, add vanilla, butter, and cream cheese to a bowl
Add the Swerve Confectioner’s
Cream together until soft and fluffy
So soft, moist and perfect for fall!