SWEET POTATO COOKIES
Similar to Carrot Cookies. May frost with cream cheese frosting if you like.
Provided by Suzanne Stull
Categories Desserts Cookies Drop Cookie Recipes
Yield 18
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine sugar and butter or margarine. Blend in egg, honey, and sweet potato.
- Sift together flour, baking soda, baking powder, salt, and cinnamon. Blend in butter mixture and milk.
- Drop from a teaspoon 2 inches apart onto greased cookie sheets. Bake for 15 to 20 minutes until brown.
Nutrition Facts : Calories 147.6 calories, Carbohydrate 23 g, Cholesterol 24.2 mg, Fat 5.6 g, Fiber 0.7 g, Protein 2.1 g, SaturatedFat 3.4 g, Sodium 173 mg, Sugar 11 g
SWEET POTATO PIE COOKIES WITH ORANGE GLAZE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 1h43m
Yield 24 to 36 cookies
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F and adjust racks to the middle position. Line 2 cookie sheets with parchment paper.
- In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg, and salt.
- Using a hand held mixer cream together the butter, granulated sugar and the brown sugar until light and fluffy and the volume has increased. Add the egg and the vanilla and mix until incorporated. Stir in the sweet potato puree and blend until smooth. Beat in the dry ingredients in increments and combine well. Stir in the pecans.
- Drop by heaping tablespoons onto the prepared cookie sheets, leaving about 2 inches of space between each cookie. Bake until the cookies are lightly golden around the edges and they spring back from the touch, about 18 minutes. Let cool completely on the cookie sheets before glazing.
- For the glaze:
- Combine the confectioners' sugar, orange juice, and vanilla in a small bowl and stir until smooth. Drizzle over the cookies and let harden for 1 hour before serving.
- Cook's Note: If you need to thin the glaze, add more orange juice. If you need to thicken it, add more confectioners' sugar.
SWEET POTATO SPICE COOKIES
Shredded sweet potatoes, butterscotch chips, pecans, coconut and spices are creatively combined in a one-of-a-kind cookie that always brings rave reviews. -Ruth Shaffer, Elizabethville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 7 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, sweet potato and orange juice concentrate. Combine the flour, baking powder, cinnamon, baking soda, salt and nutmeg; gradually add to the creamed mixture and mix well. Stir in the remaining ingredients. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 14-16 minutes or until firm. Remove to wire racks to cool.
Nutrition Facts : Calories 75 calories, Fat 4g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 47mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
SWEET POTATO COOKIES II
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Sift the flour, baking powder, baking soda and salt into a bowl, and set aside.
- In a large bowl, cream together the butter and sugar until smooth. Stir in the lemon zest, honey, nutmeg and egg until well blended, then mix in the sweet potato. Stir in the flour using a large spoon until just blended in. Form tablespoons of dough into balls, and place onto ungreased baking sheets about 2 inches apart.
- Bake for 7 minutes in the preheated oven, or until the edges are starting to brown lightly. Let the cookies cool on the baking sheet for about 5 minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 72.1 calories, Carbohydrate 10.8 g, Cholesterol 11.9 mg, Fat 2.8 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 1.7 g, Sodium 71 mg, Sugar 3.5 g
SWEET POTATO CHOCOLATE CHIP COOKIES
This recipe was printed in a Penzey's catalog and originates with Sharon Adams of Milwaukee. (prep time does not include baking the sweet potato)
Provided by Linky
Categories Drop Cookies
Time 35m
Yield 4 dozen cookies
Number Of Ingredients 14
Steps:
- Preheat oven to 300 degrees F.
- Cream together sweet potato, butter, eggs, sugars and extracts.
- In a separate bowl, combine the flour, baking soda, baking powder, salt and cinnamon.
- Gradually add the dry ingredients to the sweet potato mixture and beat until blended.
- Fold in the chocolate chips and nuts, if using.
- Drop by the teaspoonful onto ungreased baking sheets and bake at 300 degrees for about 25 minutes, until firm in the middle.
SWEET POTATO "COOKIES"
These definitely taste like cookies with the cinnamon and brown sugar. Very kid-friendly, just make sure you cool them down for the little ones before serving as they come out very hot!
Provided by Natalie Dalla-Vicenza
Categories Appetizers and Snacks
Time 30m
Yield 3
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Combine sunflower seed oil, 1 teaspoon cinnamon, 1 teaspoon salt, coriander, and cumin in a bowl; add sweet potatoes and toss to coat. Arrange sweet potatoes on a baking sheet and top with brown sugar, remaining 1 teaspoon cinnamon, and remaining 1 teaspoon salt.
- Bake in the preheated oven until sweet potatoes are crisp around the edges, about 20 minutes.
Nutrition Facts : Calories 137.9 calories, Carbohydrate 22.5 g, Fat 5 g, Fiber 4.1 g, Protein 1.8 g, SaturatedFat 0.5 g, Sodium 1604.3 mg, Sugar 5.5 g
RAISIN SWEET POTATO COOKIES
Cozy up to the fire with a plate of satisfyingly sweet cookies that taste like home. Serve the treats with a mug of hot chai tea or ice-cold milk, and no one will be able to resist them. -Jacque Sue Meyer, Lohman, Missouri
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 5 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, sweet potato and vanilla. Combine the flour, baking powder, cinnamon, baking soda, salt and allspice; gradually add to creamed mixture and mix well. Fold in pecans and raisins., Drop by tablespoonfuls 1 in. apart onto ungreased baking sheets. Bake at 375° until edges begin to brown, for 10-12 minutes. Cool for 1 minute before removing to wire racks. Store in an airtight container.
Nutrition Facts : Calories 81 calories, Fat 5g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 61mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
SPICED SWEET POTATO SANDWICH COOKIES
These sandwich cookies have quite a little kick! The cayenne and pumpkin pie spices really shine. The moist, cakey cookie is loaded with sweet potato flavor that really complements the creamy salted caramel frosting. It's a delightful surprise how well the flavors work together in this yummy cookie.
Provided by V Seward
Categories Cookies
Time 1h
Number Of Ingredients 17
Steps:
- 1. In a large bowl, beat butter at medium speed with an electric mixer until creamy.
- 2. Gradually add sugar, beating until smooth.
- 3. Beat in vanilla and sweet potato.
- 4. In a medium bowl, whisk together flour, baking powder, salt, nutmeg, pumpkin pie spice, cardamom, and cayenne.
- 5. Gradually add flour mixture to butter mixture.
- 6. Beating at low speed until combined.
- 7. Divide dough in half; flatten each into a disk.
- 8. Roll each disk to ¼-inch thickness between 2 sheets of wax paper. Refrigerate until firm, about 20 minutes.
- 9. Preheat oven to 350°. Line 2 baking sheets with parchment paper.
- 10. Working with one portion of dough at a time, remove top piece of wax paper; cut with a 2-inch round cutter.
- 11. Place cookies 1 inch apart on prepared baking sheets.
- 12. Bake until edges are golden, 12 to 14 minutes. Cool on baking sheets 1 minute.
- 13. Transfer to wire racks and cool completely.
- 14. CARAMEL CREAM FILLING - MAKES ABOUT 2¾ CUPS
- 15. In the work bowl of a food processor combine sugar, salt, cream, butter, and ice cream topping.
- 16. Process until thickened slightly.
- 17. Will look clumpy before creamy.
- 18. Transfer mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat until light and fluffy, stopping occasionally to scrape down the sides of bowl, about 15 minutes. Do not overmix.
- 19. Transfer filling to a pastry bag fitted with a large round or star tip. Pipe about 2-3 teaspoons Caramel Cream Filling onto half of cookies.
- 20. Top with remaining cookies. Serve immediately.
- 21. Chef's Note: While these cookies can be baked up to 1 day in advance, do not fill them until ready to serve. (You can also refrigerate half the cookies that have the cream filling for about 10 minutes to firm before placing the top cookie on.)
PANNELET COOKIES WITH SWEET POTATO AND COCONUT
Alice Medrich's version of these golden orange yam and coconut cookies from Spain is delicate and flavorful.
Provided by Alice Medrich
Categories Cookies Almond Coconut Sweet Potato/Yam Bake Dessert Wheat/Gluten-Free
Yield Makes 36-40 cookies
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk the yam, toasted coconut, sugar, egg whites, salt, and lemon zest together.
- In a food processor, pulse the almonds to an uneven meal ranging in texture from very fine (mostly) to finely chopped. Stir the almonds into the batter. The dough will be very soft and sticky. Chill for at least 1 hour and up to 2 days to allow the coconut to absorb moisture from the yams.
- Preheat the oven to 325°F. Position racks in the upper and lower thirds of the oven. Scoop level tablespoons of the soft dough and roll into balls about 1 1/4 inches. Roll the balls in sugar (or, if using turbinado sugar roll only the top half of each ball in sugar to avoid oversweetening). Place 1 1/2 inches apart on the lined or greased cookie sheets.
- Bake for 18 to 24 minutes, until the cookies are slightly crusty on the surface (though still very tender and moist inside) and deep golden brown on the bottom. Rotate the pans from top to bottom and from front to back halfway through the baking time to ensure even baking. For lined pans, set the pans or just the liners on racks to cool; for unlined pans, use a metal spatula to transfer the cookies to racks. Cool the cookies completely before storing. May be kept in an airtight container for up to 4 or 5 days.
- Variations
- Cardamom Pannelets: Omit the lemon zest. Add 1 1/2 teaspoons ground cardamom, 2 teaspoons grated orange zest, and 2 teaspoons orange flower water to the yam mixture.
- Masala Pannelets: A little Spanish/Asian fusion cookie and very good. Omit the lemon zest. Add 2 teaspoons garam masala to the yam mixture. Roll in plain sugar or cinnamon sugar.
SWEET POTATO LOW-FAT HIGH FIBRE COOKIES
Make and share this Sweet Potato Low-Fat High Fibre Cookies recipe from Food.com.
Provided by Maria S.
Categories Dessert
Time 25m
Yield 8 cookies, 8 serving(s)
Number Of Ingredients 5
Steps:
- Take ¼ of a sweet potato, strip the skin off, and mash it down on a plate. Toss the sweet potato in a bowl, and poor half of 1/3 a cup of water inside the bowl. Mix the water with the sweet potato. Then, add the cinnamon and splenda in, and mix. Then, put 1-cup of oatmeal in, mix, and add another half of 1/3 a cup of water, and mix well. You can add more water if needed, but be very careful not to make the mixture to soft.
- After this, pull out a cookie pan, spray it with Pam, make cookies with the batter using your hand, and place them on the pan. It should come out to about 8 cookies.
- Finally, place the pan in the oven for 20 minutes, at 350 degrees. Take the pan out, set the cookies on a plate, let it cool, and eat!
- Enjoy!
- It tastes pretty good, and is a great switch up from ordinary oatmeal. Also, its very portable, so good to take on trips. The only other thing you would need is some protein.
Nutrition Facts : Calories 44.1, Fat 0.6, SaturatedFat 0.1, Sodium 2.8, Carbohydrate 8.1, Fiber 1.1, Sugar 0.7, Protein 1.7
SWEET POTATO COOKIES
Soft, and moist kinda like a cake mix cookie. This is a great way to use leftover sweet potatoes. I got this recipe from Holidays Of The World Cookbook For Students. This recipe is from Trinidad & Tobago. They My family is not big sweet potato fans thought they were good. When I made this recipe I used Splenda brown sugar for the brown sugar. I also thought 4 tsp. baking powder was way to much so I only used 1 tsp. I also left out the coconut as my family is not fans of coconut.
Provided by internetnut
Categories Drop Cookies
Time 25m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- In large mixing bowl, use mixing spoon or electric mixer to mix butter and brown sugar until smooth. Add eggs, mashed sweet potatoes, and vanilla; mix well.
- Add flour, baking powder, and cinnamon, a little at a time, while mixing. Continue mixing until well blended, about 3 minutes. Add coconut and mix well.
- Spoon tablespoonfuls of batter onto lightly greased or nonstick cookie sheet, about 1 1/2 inches apart, and bake in oven for about 10 minutes, or until browned. Continue baking in batches.
- Serve cookies as a sweet snack with honey and butter to spread on cookies.
Nutrition Facts : Calories 80.4, Fat 2.9, SaturatedFat 1.9, Cholesterol 13.9, Sodium 56.5, Carbohydrate 13, Fiber 0.4, Sugar 7.9, Protein 1
SWEET POTATO PIE COOKIES
If sweet potato is your pie of choice then these cookies are for you: They channel all the flavor of that Southern favorite in a fun two-bite package. The crust comes together quickly and gets pressed into a mini-muffin tin, no rolling necessary. We bake the crumble topping separately to keep it crisp and easy to put on the cookies after they come out of the oven. Any extra would be great on ice cream, yogurt or fruit-or make a double batch and keep it on hand for a quick topping for a future baked dessert.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 24 cookies
Number Of Ingredients 26
Steps:
- For the filling: Preheat the oven to 350 degrees F. Prick the sweet potato in several places and place it on a baking sheet. Bake until very tender, 45 to 50 minutes. Let cool. Scrape the flesh into a bowl and mash until smooth. Measure out 1 cup purée; reserve the remaining purée for another use.
- Place the 1 cup sweet potato purée in a medium bowl. Add the brown sugar, granulated sugar, egg, cream, vanilla, cinnamon and nutmeg and whisk until smooth. Set aside.
- Meanwhile, for the crust: Spray a 24-cup mini-muffin tin with cooking spray. Stir together the flour, baking powder, cinnamon, nutmeg and salt in a medium bowl. Combine the granulated sugar and butter in a mixer fitted with the paddle attachment. Beat on high until light and fluffy, 1 to 2 minutes. Scrape down the sides of the bowl and add the egg and vanilla. Beat until smooth. Add the dry ingredients and beat on low just until combined to form a smooth dough.
- Roll the dough into 24 (1-tablespoon size) balls. Press a ball into each muffin cup, covering the sides and bottoms to make cookie crusts. Refrigerate to firm up the crusts, about 30 minutes.
- While the crusts chill, make the crumble topping: Toss the flour, pecans, brown sugar, granulated sugar, cinnamon, salt and nutmeg together in a bowl. Drizzle with the melted butter and toss well with a fork until the mixture clumps together with some crumbs and some larger clumps. Spread on a parchment-lined baking sheet and bake at 350 degrees F until golden and crisp, 15 to 20 minutes. Let cool.
- Pour the filling into the chilled cookie crusts and bake at 350 degrees F until the crusts are golden and the filling is set, 25 to 30 minutes.
- Let the cookies sit in the pan until cool enough to handle, 5 to 10 minutes. Remove from the pan and place on a wire rack. Press the cooled crumble topping onto the cookies and let cool before serving.
MBATATA (SWEET POTATO) COOKIES
Malawi is known as the "warm heart of Africa" due to the friendliness of Malawian people. These cookies can be cut in the shape of hearts to commemerate the Malawian people.
Provided by Rita1652
Categories Dessert
Time 35m
Yield 40 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Mix sweet potatoes, milk, and melted butter and beat well. Sift and stir in the remaining ingredients. Drop by spoonfulls onto greased cookie sheet and bake 15 minutes.
- Or chill 1-2 hour then turn onto a floured board, knead lightly and roll out 1/2 an inch thick. Cut with a cookie cutter. Place cookies on a greased baking sheet, and bake for 15 minutes. Sprinkle some cinnamon/sugar mixture on top.
Nutrition Facts : Calories 48.8, Fat 1.4, SaturatedFat 0.8, Cholesterol 7.9, Sodium 81.8, Carbohydrate 8.6, Fiber 0.4, Sugar 4.1, Protein 0.8
SWEET POTATO CHOCOLATE CHIP COOKIES
This recipe courtesy of Sharon in a Penzeys Spice catalog.
Provided by Richard Hoover
Categories Cookies
Time 35m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 300 degrees
- 2. In a large bowl, cream together the cooked sweet potato, butter,eggs, sugars and extracts.
- 3. In a separate bowl, combine the flour, baking soda, baking powder, salt and cinnamon.
- 4. Gradually add the dry ingredients to the sweet potato mixture and beat until blended.
- 5. Fold in the chocolate chips and walnuts.
- 6. Drop by teaspoon onto ungreesed cookie sheet and bake at 300 degrees for about 25 mins. or until firm in the middle.
BROWN ANGEL ICED SWEET POTATO COOKIES
Steps:
- Preheat oven to 400 degrees F.
- For the cookies: In a medium mixing bowl, sift together the flour, nutmeg, baking powder, baking soda, and salt, and set aside. Whisk together, with an electric mixer, the butter and sugar. Add the egg, molasses, butter extract, sweet potato and orange zest. Carefully fold dry ingredients into butter-sugar mixture with a rubber spatula. Stir in the pecans, if using. Drop spoonfuls of dough onto parchment-lined cookie sheet. Bake for 12 to 15 minutes or until golden brown. Transfer to a wire rack to cool. Decorate with cream cheese icing.
- For the cream cheese icing: In a large mixing bowl, using an electric mixer, blend cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. Add the maple or vanilla extract, and mix on high speed until incorporated. Pipe the cream cheese frosting on cookies in any desired pattern with a piping bag or a plastic baggie with a hole cut at the corner. You can also warm the frosting in a microwave for a few seconds until smooth and drizzle the frosting onto the cookies.
SWEET POTATO PIE COOKIES
Make and share this Sweet Potato Pie Cookies recipe from Food.com.
Provided by PumpKIM
Categories Drop Cookies
Time 30m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- In a mixing bowl, sift together the flour, nutmeg, baking powder, baking soda, and salt, and set aside.
- Whisk together, with an electric mixer, the butter and sugar.
- Add the egg, vanilla extract and sweet potato.
- Fold the dry ingredients into butter-sugar mixture.
- Drop spoonfuls of dough onto parchment-lined cookie sheet. Bake at 400 degrees for 12 to 15 minutes or until golden brown.
- Transfer to a wire rack to cool.
Nutrition Facts : Calories 88.6, Fat 4.1, SaturatedFat 2.5, Cholesterol 19, Sodium 184.7, Carbohydrate 11.5, Fiber 0.4, Sugar 4.7, Protein 1.2
SWEET POTATO-PECAN COOKIES
Got this one off of about.com's Southern Food forum. Haven't tried these, but I'm posting this for all the sweet potato addicts here!
Provided by yooper
Categories Drop Cookies
Time 35m
Yield 36 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 400°.
- In a large mixing bowl, sift together the flour, baking powder, baking soda, salt and nutmeg; set aside.
- In a seperate bowl, cream together the butter and sugar.
- Beat in the egg, sweet potato, vanilla and orange zest.
- Beat mixture into dry ingredients.
- Stir in the pecans.
- Lightly butter or spray with Pam 3 cookie sheets.
- Drop batter by teasponfulls onto sheets, leaving 1 1/2-inch space between each batter drop.
- Bake for 12-15 minutes or until cookies are browned.
- Cool on wire racks and store in an airtight container.
- If desired, you can make a glaze by mixing together 1 cup confectioners sugar and 2 tablespoons orange juice.
- Spread glaze over warm cookies.
Nutrition Facts : Calories 75.4, Fat 3.8, SaturatedFat 1.8, Cholesterol 12.7, Sodium 106.5, Carbohydrate 9.7, Fiber 0.5, Sugar 5, Protein 0.9
SWEET POTATO HOLIDAY COOKIES
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sift flour, baking powder, cinnamon, baking soda, nutmeg, allspice, ginger, and salt into a bowl.
- Beat butter, white sugar, and brown sugar in a bowl until smooth and creamy. Mix in honey, egg, and lemon zest until well blended. Fold in sweet potato. Stir in flour mixture with a large spoon until dough is just blended.
- Shape tablespoonfuls of dough into balls and place 2 inches apart on ungreased baking sheets.
- Bake in the preheated oven until edges start to brown, about 8 minutes. Cool on the baking sheets for 5 minutes; transfer to wire racks to cool completely, about 10 minutes.
Nutrition Facts : Calories 130.3 calories, Carbohydrate 17.6 g, Cholesterol 23 mg, Fat 6.1 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 3.7 g, Sodium 126 mg, Sugar 7.3 g
SWEET AND SALTY POTATO CHIP TOFFEE COOKIES
i remember going to grandmas and she would make these cookie sometimes she would let me help her they are so good and made with grandmas love
Provided by Patsy Fowler
Categories Cookies
Time 1h10m
Number Of Ingredients 11
Steps:
- 1. preheat oven to 325.
- 2. mix the flour and baking soda in a bowl and set aside.
- 3. with electric mixer or stand mixer with paddle attachment, cream the butter and sugars together.
- 4. add the egg, egg yolk and vanilla and mix well.
- 5. gradually add the flour mixture and stir until a dough forms (may take a couple minutes of stirring).
- 6. fold in the potato chips, chocolate chips and toffee. do not over mix the dough at any point in the process.
- 7. chill dough for at least 30 minutes or up to 5 days covered in the refrigerator.
- 8. drop by tablespoonfuls onto ungreased baking sheet. press a few more add ins onto the top for decoration.
- 9. bake for 8-10 minutes or until edges are slightly browned.
- 10. the centers should appear very soft and puffy. let cool completely.
- 11. make sure to keep dough cold at all times while the batches are baking.
SWEET POTATO COOKIES
Nothing flashy, just a nice, comfortable, milk and cookies experience, with a bit of nutrition slipped in. These are wonderful just out of the oven, and also freeze well. Based on the recipe for Kumara Cookies, from Kaipara Kumara, http://www.kumara.co.nz.
Provided by realbirdlady
Categories Drop Cookies
Time 1h15m
Yield 48 cookies, 12 serving(s)
Number Of Ingredients 10
Steps:
- Boil, drain, and mash the sweet potato. You should have about 2 cups.
- Preheat oven to 350°F.
- In a large bowl, mash the banana.
- Cream margarine and sugar with the banana.
- Beat eggs, add to creamed mixture, and stir well.
- Stir in sweet potato and vanilla.
- Combine dry ingredients, and add to sweet potato mixture.
- Drop onto greased cookie sheet.
- Bake 12-15 minutes, until lightly browned.
Nutrition Facts : Calories 240.5, Fat 8.6, SaturatedFat 1.6, Cholesterol 35.2, Sodium 421.7, Carbohydrate 37.7, Fiber 1.2, Sugar 18.5, Protein 3.6
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