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Tuesday, November 12, 2013

Sweet Potato Cookies

Recently, one of my coworkers brought in some sweet potato cookies.  I devoured one and requested the recipe immediately!

A few weeks later I made a few batches to take to the Fall Festival event at Madison's school and they were a big hit!  So much so that several ladies requested the recipe too! I know Madison isn't old enough to care about such things but I truly feel like I made her proud :)!

Prep Time: 20 min | Cook Time 16-18 minutes
Recipe c/o {S. Curtis}

2 1/2 cups all-purpose flour, about 11 1/2 ounces
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup granulated sugar
3/4 cup packed brown sugar
8 tablespoons butter (4 ounces), softened
1 cup sweet potato (or pumpkin puree)
1 large egg
1 1/2 teaspoons vanilla extract

4 tablespoons butter 
2 cups confectioners' sugar, sifted 
1 1/2 to 2 tablespoons hot water, or until desired consistency is reached 
3/4 teaspoon vanilla extract


Cookie Preparation:
  • Heat oven to 350 °F. Grease cookie sheets or line with silicone baking mats. 
  • Cook sweet potato and puree (I used one microwavable sweet potato and Maddie's baby bullet.)
  • In a bowl combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. 
  • Mix to blend well. 
  • In a large bowl with electric mixer, beat the brown and granulated sugars with the softened butter until light.
  • Beat in the sweet potato puree, egg, and vanilla. 
  • Slowly incorporate the flour mixture; increase mixer speed and beat until smooth and well blended.
  • Drop by rounded tablespoon or cookie scoop onto the prepared baking sheets. 
  • Bake for 16 to 18 minutes, or until edges begin to brown. 
  • Cool slightly then remove to racks to cool completely. 
  • Spread or drizzle the glaze (instructions below) on the cooled cookies. 
  • Makes about 3 1/2 to 4 dozen cookies.

Glaze Preparation:
  • Melt the butter in a saucepan. 
  • Cook over medium heat, stirring or whisking constantly, until the butter is browned, about 2 minutes.
  • Remove from the heat as soon as you see a light to medium brown color. 
  • Stir in the confectioners' sugar and vanilla. 
  • Add hot water until desired consistency is reached for drizzling or spreading.
To make icing easy and mess free I poured the glaze into a Ziplock bag and cut off the tip. 

I let the glaze set then packed up all of the cookies and covered with a lid.  By morning the cookies had softened just a bit to give them a cake like bite!  Just perfect!

This is such a fitting recipe for fall, right?  I hope you'll give them a try and let me know how they turn out!

Happy Eating,



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