Sweet Potato Peanut Butter Cookies (for Baby-Led Weaning)

Roast or boil a medium sweet potato (roasted gives the best flavor). Once cooled, put 1/2 Cup aside. Combine mashed sweet potato, peanut butter, cinnamon, nutmeg and vanilla into a bowl. Then mix until well combined. Add in the almond flour until well combined. Roll the dough into small balls and place them on a baking sheet lined with parchment paper. Use a fork to gently flatten each ball, creating a criss-cross pattern. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.