Sweet Potato Cookies
Sweet potato cookies are delicious and very easy to make. This is a really easy recipe you can do with your kids. Because sweet potatoes are naturally sweet you need less sugar in the cookies. Sweet potatoes are also packed with vitamins.
These sweet potato cookies are made with cooked, mashed sweet potatoes. You can bake the sweet potatoes in the microwave, steam them or boil them. They are a good way to use up leftover sweet potato mash.
The texture of these cookies is not what you might think. They are not crispy or chewy, they are almost cakey. Add a handful of chopped pecans for a variation.
This recipe is based on Sweet Potato Cookies by Paula Deen.
Sweet Potato Cookies: Makes 16 Cookies:
Time: 15 mins prep + 20 mins baking
Cost: 4p per serving*
Calories: 77 per serving*
*based on 16 cookies
- 250g cooked sweet potato (about two medium potatoes)
- 50g butter or margarine
- 50g soft brown sugar
- 1 tablespoon honey
- 1 teaspoon cinnamon (optional)
- 250g self-raising flour
- Splash of milk
- Pre-heat the oven to 200 C / gas mark 6. Line a baking sheet with greasepoof paper.
- In a large bowl or using a food mixer, blend the sweet potato, butter, sugar, honey and cinnamon (if using) until smooth.
- Add the flour a little at a time and mix to form a smooth dough. If the dough is too dry and crumbly, add a splash of milk. If the dough is too wet, add a little more flour. The consistency of the dough depends on how much moisture is in the sweet potatoes.
- Pop the dough on a floured surface and knead for about a minute. Split the dough into 16 equal pieces, roll into walnut sized balls and then squash the balls down onto the baking sheet to make round cookie shapes.
- Bake for 20 - 25 minutes until golden brown. Leave to cool on the baking tray for 10 minutes before transferring to a wire rack to cool completely.
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