Sweet Potato cookies 3 ingredients GF

I did not do the swirls ;-) and I used orange sweet potatoes instead of the Japanese--still tasty!

Below is the Youtube recipe if you go to the youtube video there is more added under it.  Mine didn't take as long. 

Makes 22-24 cookies INGREDIENTS: 375g (1.5 cups) Japanese sweet potato*, cooked, chilled, peeled and mashed (me standard orange ones) 1.5 tsp vanilla extract 42g (6 tbsp) coconut flour, sifted INSTRUCTIONS: 1. Preheat the oven to 390F. Line a 9.5x13.5x2 inch baking dish with parchment paper. 2. Blitz the sweet potatoes and vanilla extract in a high-speed blender until it just liquefies into a smooth and silky puree. Use a tamper to help work the mixture, it will take a bit of work until it gives. 3. Transfer the puree to a medium sized bowl. Sift the coconut flour and add it to the mixture. Mix well until all the coconut flour is fully incorporated into a thick paste. 4. Fit a piping bag** with a star tip and fill it up with the paste. Create cookies in 2 inch swirls by applying pressure to push the dough out and wrapping the swirl around the center. (This piping technique is actually surprisingly easy. There are great youtube tutorials that can get you up to speed in no time). The cookies will shrink a bit as they dehydrate in the oven, so pipe them closely on the baking dish to fit 22-24 cookies. 5. Now place the cookies in the preheated oven and fully COVER them with a baking pan (resting the pan directly on top of the baking dish, as you would a lid), or cover with aluminum foil, folding it over the entire baking dish. 6. Bake covered 390F for 20 minutes. Then uncover the baking dish, reduce the temperature to 350F and bake for an additional 15-17 minutes, until the cookies turn more golden. (I did this for this amount for the first part at 390 covered. At the 350 degree uncovered I only did about 5 minutes more. When I added more than this they were a bit over cooked) 7. Remove from the oven and place it on a wire rack to cool. 8. Serve once the cookies completely cool down to room temperature. Store them in an airtight container in the fridge. They will become softer and more buttery after they are refrigerated. Let them come to room temperature before serving.
 

Note: I have also tried these using Sweet potatoes, almond extract, and almond meal. The only difference in cooking was I left the temperature at the higher level instead of turning it down when cooking the uncovered part —and I needed to cook it about 25 minutes for the uncovered part. Also the consistency is different in this change.