Sorry no photos. I'm sure I have photos somewhere!
This makes a large batch. Without the chocolate chips there would be virtually no fat and low sugar. The chocolate chips add a bit of both, but all in all it's a balanced baked treat. It came out definitely sweet enough. I reduced by more than half the amount of sugar called for in the recipe I based this on - I think it could be reduced even more.
It's based loosely upon this recipe http://allrecipes.com/Recipe/The-Best-Oatmeal-Cookies/Detail.aspx
1 1/2 cups raisins
1 1/2 tsp vanilla
1 medium sweet potato
2 TBSP shortening
1 loose cup brown sugar (don't pack, just pour)
1/4 cup honey
2 cups all purpose flour
1/2 cup oat bran
1 1/2 cups whole wheat flour
6 tsp baking powder (or 3 tsp baking soda plus a pinch of salt)
2 tsp cinnamon (adds just a hint of cinnamon flavour - for stronger flavour add more)
2 cups large flake oats
1 cup chocolate chips (plus an extra handful for good measure.)
1. Beat eggs with fork. Add raisins and vanilla. Stir. Cover and put in fridge.
2. Peel and dice sweet potato. Put in pot with enough water to cover. Boil approx. 15 minutes or until slightly tender. Remove from water and place in blender. Blend until smooth. Add a small amount of cooking liquid if neccessary (I used about 1 TBSP). Should yeild approx 1 1/2 cups puree. (If not enough and you don't want to cook more sweet potato, you can add applesauce or any other fruit or vegetable puree to reach the right amount. You can also use butter/margarine, etc to achieve the right amount. However a medium sweet potato outght to yeild enough).
3. Cut shortening in small pieces. Place in blender with sweet potato (again, could use butter or margarine instead - I find shortening a better butter substitute than margarine for cookies. Could use olive oil but your cookies might not rise as much. that said this are fluffy cookies and could probably handle it). Blend until smooth.
4. Add brown sugar and honey. Blend again
At this point preheat your oven to 350.
5. In large bowl whisk together flours, baking powder and cinnamon. Stir well.
6. Make well in flour mixture. Pour in sweet potato mixture. Stir well. It will be stiff. Try to incorporate throroughly.
7. Remove egg mixture from fridge. Stir into flour/sweet potato mix. Stir well.
8. Add oats and chocolate chips. Stir until just incorporated.
9. Drop by teaspoonfuls onto baking sheet. I line with parchment paper but that's not neccessary, just easier for reusing the sheet. Bake approx. 10 minutes or until edges are golder. Remove from oven and let sit for about 5 minutes. Remove to cooling rack. Bake next batch.
Should make approximately 6 dozen cookies. Mine aren't finished yet, so I can't say for sure.
*UPDATE - it made about 5 1/2 dozen.