Any sweet potato cookie recipes?

Sweet Potato Cookies





Ingredients:


2 1/2 cups flour





1 1/2 teaspoon baking powder





1/2 teaspoon baking soda





1/4 teaspoon salt





1/2 cup butter or margarine (1 stick)





1/4 cup sugar





1 tablespoon grated lemon peel





1 teaspoon nutmeg





1/4 cup honey





1 egg





1 cup grated, raw sweet potatoes











Directions:











1. Sift flour, baking powder, baking soda, %26amp; salt into medium bowl. Set aside.





2. Cream butter or margarine with the sugar in a large mixing bowl.





3 Mix in lemon peel, nutmeg, honey, %26amp; egg. Then stir in the grated sweet potatoes.





4. Blend the flour mixture into the sweet potato mixture.





5. Place rounded teaspoons of the cookie dough onto an ungreased cookie sheet (1/2 inch apart).





6. Bake in a preheated 350掳 oven for 7 minutes. Remove cookies from sheet and put on a cooling rack.








Mbatata (Sweet Potato) Cookies


1 cup mashed sweet potato


1/4 cup milk


1 egg, slightly beaten


4 tablespoons melted butter


1 1/4 cups sifted flour


2 teaspoons baking powder


1/2 cup sugar


1/2 teaspoon salt


1 teaspoon cinnamon


1/2 cup raisins





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.





SWEET POTATO COOKIES





1/2 c. butter


1 c. brown sugar


1/2 c. milk


1 c. mashed yams or sweet potatoes


2 1/3 c. flour


1 tsp. salt


1/2 c. raisins


1/2 c. chocolate chips


1/2 c. nuts


2 eggs


2 tsp. baking powder


1/2 tsp. baking soda


1/2 tsp. allspice


1 tsp. vanilla extract





Cream butter, sugar, eggs, spices, yams, and flour together, adding milk a little at a time. Add nuts, raisins, and chocolate chips. Drop by the spoonful onto a greased cookie sheet. Bake in a 300 degree oven for 15 minutes or until brown.





I hope these are useful for you,Good Luck!!! :)Any sweet potato cookie recipes?
1 1/4 cups all-purpose flour


1 1/2 tsp baking soda


1 1/2 tsp baking powder


1/2 tsp salt


1/4 tsp nutmeg


4 ounces unsalted butter, softened


3/4 cup light brown sugar, packed


1 large egg, room temperature


1 cup well-mashed or pureed sweet potatoes


1 tsp vanilla


1/2 cup chopped pecans


PREPARATION:


In a mixing bowl, sift together the flour, baking powder, baking soda, salt, and nutmeg; set aside. In a separate bowl, cream together the butter and sugar. Beat in the egg, sweet potato, vanilla, and orange rind


Beat mixture into dry ingredients. Stir in pecans.


Drop batter by teaspoonful onto lightly buttered cookie sheets, leaving about 1 1/2 inches between them. Bake in a preheated 400 degree oven for 12 to 15 minutes, or until browned. Cool on racks and store in an airtight container.





If desired glaze with a mixture of 1 cup confectioners' sugar and 2 tablespoons orange juice while cookies are still warm.


Makes about 3 dozen.Any sweet potato cookie recipes?
Brown Angel Iced Sweet Potato Cookies:





1录 hours 30 min prep


24 servings





Cookies


1 1/4 cups all-purpose flour


1 teaspoon ground nutmeg


1 1/2 teaspoons baking powder


1 1/2 teaspoons baking soda


1/2 teaspoon salt


1/2 cup butter, room temperature


3/4 cup sugar


1 egg


1 tablespoon molasses


1/2 teaspoon vanilla extract


1 1/2 cups peeled and finely grated sweet potatoes


2 teaspoons orange zest, grated


1/2 cup pecans, chopped


Cream Cheese Icing


8 ounces cream cheese (room temperature)


2 cups confectioners' sugar


1/2 cup unsalted butter, room temperature


1 teaspoon vanilla extract





1. Preheat oven to 400 degrees F.


2. 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.


3. Add the egg, molasses, butter extract, sweet potato and orange zest.


4. Carefully fold dry ingredients into butter-sugar mixture with a rubber spatula.


5. Stir in the pecans, if using.


6. Drop spoonfuls of dough onto parchment-lined cookie sheet.


7. Bake for 12 to 15 minutes or until golden brown.


8. Transfer to a wire rack to cool.


9. Decorate with cream cheese icing.


10. 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.


11. Increase the speed to high, and mix until light and fluffy, about 5 minutes.


12. Add the maple or vanilla extract, and mix on high speed until incorporated.


13. 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.


14. You can also warm the frosting in a microwave for a few seconds until smooth and drizzle the frosting onto the cookies.
http://www.recipezaar.com/recipes.php?q=鈥?/a>
My mom make a pumpkin chocolate chip cookie that's heavenly. You could easily substitute sweet potato for the pumpkin. They're soft and chewy and spiced with cinnamon. I can send you the recipe if you want it.





I may have to stop on the way home and pick up the necessary ingredients myself!
These are so good:





Sweet Potato Cookies With Pecans





INGREDIENTS:


1 1/4 cups all-purpose flour


1 1/2 tsp baking soda


1 1/2 tsp baking powder


1/2 tsp salt


1/4 tsp nutmeg


4 ounces unsalted butter, softened


3/4 cup light brown sugar, packed


1 large egg, room temperature


1 cup well-mashed or pureed sweet potatoes


1 tsp vanilla


1/2 cup chopped pecans





PREPARATION:


In a mixing bowl, sift together the flour, baking powder, baking soda, salt, and nutmeg; set aside. In a separate bowl, cream together the butter and sugar. Beat in the egg, sweet potato, vanilla, and orange rind.


Beat mixture into dry ingredients. Stir in pecans.


Drop batter by teaspoonful onto lightly buttered cookie sheets, leaving about 1 1/2 inches between them. Bake in a preheated 400 degree oven for 12 to 15 minutes, or until browned. Cool on racks and store in an airtight container.





If desired glaze with a mixture of 1 cup confectioners' sugar and 2 tablespoons orange juice while cookies are still warm.


Makes about 3 dozen.
Sweet Potato Pecan Cookies





1 1/4 cups all-purpose flour


1 1/2 tsp baking soda


1 1/2 tsp baking powder


1/2 tsp salt


1/4 tsp nutmeg


4 ounces unsalted butter, softened


3/4 cup light brown sugar, packed


1 large egg, room temperature


1 cup well-mashed or pureed sweet potatoes


1/4 tsp vanilla


1 tsp finely grated orange rind


1/2 cup chopped pecans





In a mixing bowl, sift together the flour, baking powder, baking


soda, salt, and nutmeg; set aside. In a separate bowl, cream together the butter and sugar. Beat in the egg, sweet potato, vanilla, and orange rind. Beat mixture into dry ingredients. Stir in pecans.





Drop batter by teaspoonful onto lightly buttered cookie sheets, leaving about 1 1/2 inches between them. Bake in a preheated 400 degree oven for 12 to 15 minutes, or until browned. Cool on racks and store in an airtight container. If desired glaze with a mixture of 1 cup confectioners' sugar and 2 tablespoons orange juice while cookies are still warm. Makes about 3 dozen.








Sweet Potato Biscuits





Ingredients





1 medium sweet potato, unpeeled


6 tablespoons unsalted butter, melted


1/2 cup milk


2 tablespoons sugar


1 large egg, beaten


1-1/4 cups cake flour


1-1/4 cups all-purpose flour


1 tablespoon +1 teaspoon baking powder


1 teaspoon salt





Directions





In a medium saucepan, cook the whole sweet potato in


boiling (unsalted) water until tender when pierced


with the tip of a sharp knife (about 20 minutes).





Let the sweet potato cool, then pare it and mash


until smooth.





You should have about 1 cup mashed sweet potato.





Let the cooking water cool to warm.


Position a rack in the center of the oven and preheat


to 425 degrees.


In a medium saucepan, stir the mashed sweet potato


with the melted butter until smooth.


Transfer the mixture to a medium bowl.


Stir in the milk, sugar, and egg.


Sift the cake and all-purpose flours, baking powder,


and salt into a medium bowl, and then stir


into the liquids to combine.


Knead briefly in the bowl to form a soft dough.


On a floured work surface, roll out the dough


to 3/4 inch thickness.


Using a 2-1/2 inch round cookie cutter, cut out biscuits.


Gather up the scraps, re-roll, and repeat the


procedure until 12 biscuits are cut out.


Transfer the biscuits to an ungreased baking sheet.


Bake the biscuits until golden brown


(about 15 to 20 minutes).


Serve hot, warm, or at room temperature.











Tony shares a couple


*SWEET POTATO RAISIN COOKIES


Yield: 24 cookies


Source: ';Magic Menus for People with Diabetes';


Info: http://diabeticgourmet.com/book_archive/鈥?/a>





INGREDIENTS


1 cup raisins


1/4 cup butter or margarine


1 cup sweet potatoes, cooked and mashed


1 egg


1 teaspoon vanilla


2 cups whole-wheat flour


1/4 teaspoon allspice


1/2 teaspoon salt


1/2 teaspoon nutmeg


1/2 teaspoon baking soda


1 teaspoon baking powder


1 teaspoon cinnamon


1/4 cup walnuts, chopped


1/2 cup unprocessed bran flakes





DIRECTIONS


Preheat oven to 350 degrees F. Soak raisins in hot water to cover for 5 minutes, then drain. Cream margarine, then add sweet potatoes, egg, and vanilla; beat until creamy.


Mix flour, allspice, salt, nutmeg, baking soda, baking powder, and cinnamon. Add to creamed mixture and mix


well. Add raisins, nuts, and bran. Drop onto cookie sheet that has been sprayed with nonstick cooking spray.


Bake for 12 minutes or until done. Nutritional Information Per Serving (2 cookies): Calories: 186, Fat: 6 g, Cholesterol: 28 mg, Sodium: 256 mg, Carbohydrate: 31 g, Dietary Fiber: 4 g, Sugars: 12 g, Protein: 5 g Diabetic Exchanges: 2 Carbohydrate, 1 Fat