Tuesday, September 15, 2015

Sweet Potato Cookies


Welcome to the thirty-seventh post in my year-long Cookie Series, where I want to bring you a new and delicious cookie recipe every Tuesday of 2015!

We've done it again. We've managed to take something healthy and turn it into a cookie. 

This sweet potato cookie is soft and incredibly easy to eat. 

The recipe makes a lot of cookies, but I'm not sure how many. Who has time to count when there's warm cookies on the counter?
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SWEET POTATO COOKIES

INGREDIENTS:

Cookies:
  • 1/2 cup (1 stick) butter, softened
  • 3/4 cup brown sugar
  • 3/4 cup white sugar
  • 3 eggs
  • 1 tsp. vanilla
  • 1/2 cup vegetable oil
  • 1 1/2 cup sweet potato puree
  • 3 cups flour
  • 1 tsp. cinnamon
  • 1 tsp. pumpkin pie spice
  • 1 tsp. salt
  • 1 1/2 tsp. baking soda
  • 1 1/2 tsp. baking powder

Marshmallow Frosting/Filling:
  • 1/2 cup marshmallow fluff
  • 1/2 cup butter
  • 2 cups sugar
  • 1/2 tsp. meringue powder
  • 1 tsp. maple flavoring or vanilla extract


DIRECTIONS:
  1. Preheat oven to 350.
  2. Cream the butter and the sugars.
  3. Add the eggs and vanilla.
  4. Stir in the vegetable oil and sweet potato puree.
  5. Slowly add the flour, spices, salt, soda and powder.
  6. Cover and chill in the refrigerator.
  7. After the batter has been cooled, pipe it onto parchment-lined cookie sheets.
  8. Let the batter rest for 10 minutes.
  9. Bake for 8 to 10 minutes, or until the edges are slightly browned.
  10. To make the frosting/filling, Cream all of the ingredients together in a mixer. If the frosting.filling is too thick, try adding 2 Tbsp. milk.
  11. Pipe the frosting/filling onto the bottom of a cookie and then set another cookie on top.
  12. Enjoy!

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TIPS:
  1. To make sweet potato puree, first peel the potatoes, and then chop them into similar-sized pieces. Boil them in water until soft and drain. Make sure to save the water. Mash the potatoes and add some of the reserved potato water if the mixture is too thick. Store the extra potato water in Mason jar(s) for soup.
  2. If you're like us and you have a difficult time making even circles, trace a cookie cutter on the back of the parchment paper everywhere you want a cookie. Then, flip over the parchment paper and use it as a guide for piping the batter.
  3. If you don't have a piping bag, snip the corner of a plastic storage baggy and use the baggy like a piping bag.
  4. If you want to have some fun while your cookies are baking and you have at least one cat, try to sprinkle catnip into a box and see what happens. Be careful, though, not to mess with his 'nip, or he might nip at you.

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