sweet potato calming Cookie
this wholesome little treat nourishes the body and spirit during the warmer months (we are coming into Summer here in sydney). its Made with grounding sweet potato, gentle spices, and cooling notes of rose and maple… perfect for a morning or afternoon delight!
make a ritual out of it… Bake with intention, breathe in the aroma, and when you sit down to eat… do so slowly, with gratitude. Notice the textures, the sweetness, the warmth still lingering from the oven. Let each bite remind you to pause, soften, and receive the season’s ease with grace. enjoy lovers!
p.s. i dont use measurements and usually just wing it based on what i have available and what im needing in the moment, but pls reach out if you have any questions!
Serving – 1
Ingredients
finely shredded sweet potato (not too much… about the size of your fist)
crushed oats
crushed macadamias
a lil bit of whole wheat flour
a lil bit of coconut shreds
1 tsp sweet almond oil
1/2 tsp ghee
1/4 tsp mineral salt
1/4 tsp black sesame seeds
1/4 tsp cinnamon
1/4 tsp turmeric
1/4 tsp cardamom
1/4 tsp carob powder
1 fresh medjool date
a pinch of vanilla
a sprinkle of jaggery (if needing more sweetness)
1 tbsp maple syrup or honey (to drizzle on top…honey has a warming effect and maple has a cooling effect)
dried rose petals (for garnish)
1-2 tsp warm water (as needed to bind the dough)
Method
Preheat oven to 175°C (350°F) and line a baking sheet with parchment paper (I used two little pie ramekins for mine).
In a small bowl, mix the flour, spices, seeds, nuts, and salt.
then add the melted ghee, almond oil, and medjool date.
Gradually mix, adding warm water 1 teaspoon at a time until a soft dough forms.
Shape the dough into one large cookie (or two small ones) and place on the baking sheet.
Bake for 10-15 minutes, until lightly golden.
Let cool for a few minutes, then sprinkle with rose petals and a drizzle of honey or maple syrup before serving.
Dosha Adaptation Guide
VATA – Vata types can enjoy this cookie as-is but may add a little extra ghee or almond oil for nourishment and grounding.
Use maple syrup instead of honey for a cooling touch.
A sprinkle of saffron or rose petals supports the nervous system and promotes calm. Serve slightly warm, with a cup of chamomile or fennel tea to aid digestion without overheating.
PITTA – This recipe is naturally cooling, ideal for balancing excess heat in summer. Reduce or omit cinnamon, and add a touch more cardamom or turmeric for gentle spice. Use coconut oil instead of ghee, and drizzle with maple syrup (not honey). Enhance cooling with rose water or a garnish of dried rose petals. Best served at room temperature or slightly cool.
KAPHA – To keep it light and energising, reduce the amount of oats and ghee slightly, and replace part of the sweet potato with grated pear or apple for a fresher texture. Add a pinch of dry ginger or black pepper to stimulate digestion. Opt for honey drizzle (warming and light) instead of maple syrup. Enjoy fresh from the oven, with a cup of spiced tulsi or ginger tea.
You might find this video useful! it certainly unlocked some things for me x
