Excerpted from The Anti-Inflammatory Family Cookbook by Stefania Patinella; Alexandra Romey; Hilary McClafferty, MD, FAAP; Jonathan Deutsch, PhD; and Maria Mascarenhas, MBBS. Copyright © 2021 by Stefania Patinella, Alexandra Romey, Hilary McClafferty, Jonathan Deutsch, and Maria Mascarenhas. Photographs by Harper Point Photography. Used with permission of the publisher, Adams Media, an imprint of Simon & Schuster, Inc. All rights reserved.
Preheat oven to 350°F.
In a large bowl, combine mashed sweet potatoes and butter.
Add milk, honey, baking powder, salt, and cinnamon and mix to combine.
Fold in flour until it is evenly incorporated. Then fold in raisins until they are evenly distributed. The batter will be thick and sticky.
Working with clean, lightly wet hands, pinch off a piece of the batter and roll into about a 1" ball between your palms. Then lightly press it into a disk shape and put on a baking sheet. Repeat with remaining batter, yielding twenty-four cookies. If dough begins to stick to your hands, clean them and start again, always with lightly wet hands.
Bake cookies about 17 minutes. They will be firm but still pale on top. Remove from oven and let cool 10 minutes before serving.