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1.
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To bake the sweet potato: 2.
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Preheat oven to 400 F and line a small baking tray with tin foil.
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3.
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Pierce the sweet potato all over with a fork and place on the prepared baking tray, 4.
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Bake for 45-50 minutes until soft and squishy.
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Remove from oven and let it cool.
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5.
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For the cookies: 6.
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Preheat oven to 325 F and line a cookie sheet with parchment paper.
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7.
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In a medium sized bowl, mix together the quick oats, cinnamon and salt.
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Set aside.
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8.
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In a medium sized bowl, combine the almond butter, honey and vanilla extract.
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9.
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Peel the sweet potato, discarding the skin, and mash it up in a small bowl.
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10.
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Add the mashed sweet potato into the almond butter/honey mixture and stir until everything is creamy and well mixed.
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11.
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Pour the liquid mixture into the dry and mix until everything is well combined.
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12.
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Add both the chopped Craisins and almonds into the bowl.
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Stir well until everything is well combined.
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13.
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Drop dough by heading 2.5 tablespoon-sized balls onto the prepared cookie sheet, spacing them about 2 inches apart.
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Use your hands to roll into balls and flatten down until they are roughly 1/2 inch thick.
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14.
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Sprinkle the top of the cookies with the coconut sugar, lightly patting down each cookie to adhere the sugar to the tops.
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15.
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Bake for 20-21 minutes until the cookies feel just set and almost slightly springy to the touch.
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They set up a lot more on the pan.
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16.
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Remove pan from oven and set it on a rack.
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Let it cool completely on the pan, do not transfer to a cookie sheet.
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17.
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Devour!
