Well, healthy for a cookie… I saw a plug for Sweet Potato & Pecan cookies on some TV show (sorry, I don’t remember which show or what the brand name was) – but I DO remember thinking YUMMMMMMM!! I checked a bunch of recipes and finally found this one from King’s County, Seattle - under "Healthy Eating" - Sweet Potato Cookies . I really liked the fact that it used honey and fresh, not processed potato flesh. But it didn’t use pecans... Well, we fixed THAT! Armed with about a cup of finely chopped pecans and a double batch of the recipe (it IS the Holiday Season), my niece and nephew and I went to work! The experimentation was fun! We tried just mixing some nuts into a bit of the dough, but we didn't think we liked that... Covering a bit of dough all over with the pecans didn't work quite right either. If you had nuts on the sides or bottom, they not only got a little over-cooked, they just fell off! The appearance and ease of the following method worked best. We all agreed (even the "tasters" who joined us later). Making small balls out of the dough, and then pressing them flat into a plate of the nuts, then placing them on the baking tray nut-side up gave us a great result! (I shouldn't have to say this, but I feel like I must: once assembled, cookies need to be baked.) As sometimes happens, our balls of dough (and therefore the cookies) got a little bigger as we progressed - but great for testing purposes. The larger cookies took longer to bake, and quite frankly, didn’t look as pretty. Keep them small, and you’ll have even more to share! Don't TELL the “secret” ingredient – the hint of lemon, the crispness of the honey, the nutmeg – all can be noted in their flavor, but you would never know that there was sweet potato in them unless you were told. The pecan becomes the star! We have a new addition to our Christmas cookie repertoire – hope you enjoy!