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Sweet Potato Pie Cookies
Who knew that sweet potatoes could be this sweet, especially when they decide to dress up as cookies?
Ingredients
- 2 medium sweet potatoes, cooked and mashed
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 cup unsalted butter, softened
- 1 egg, beaten
- 1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, combine the mashed sweet potatoes, butter, brown sugar, and granulated sugar until smooth.
Add in the beaten egg and vanilla extract, mixing until well incorporated.
In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Scoop tablespoons of the dough onto the prepared baking sheet, spacing them apart.
Bake for 15-18 minutes or until the edges are lightly golden.
Let cookies cool for a few minutes on the baking sheet, then transfer them to a wire rack to cool completely.
Kitchen Tools
- Mixing bowls
- Baking sheet
Chef's Tips
Troubleshooting
Recipe Variations
Healthy Alternatives
Serving Suggestions
Nutrition Facts
Dietary Info
Garnish Ideas
Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Yes, just make sure to drain them well before mashing.
The edges should be lightly golden; they will continue to cook slightly after being removed from the oven.
Yes, you can freeze the baked cookies for up to three months.
Use a potato masher or a fork to get a smooth consistency without lumps.
Absolutely! They add a nice texture and flavor to the cookies.
Substitute the all-purpose flour with a gluten-free blend.
You can add a little more flour to the dough until it's manageable.