Any sweet potato cookie recipe?

Answers:
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 prepare

1 teaspoon nutmeg

1/4 cup honey

1 egg

1 cup grated, raw sweet potatoes

Directions:

1. Sift flour, baking powder, baking soda, & brackish into medium bowl. Set aside.

2. Cream butter or margarine near the sugar in a immense mixing bowl.

3 Mix in lemon prepare, nutmeg, honey, & 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 surrounded by a preheated 350° 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 vanquished
4 tablespoons melted butter
1 1/4 cups sifted flour
2 teaspoons baking powder
1/2 cup sugar
1/2 teaspoon saline
1 teaspoon cinnamon
1/2 cup raisins

Preheat oven to 375 degrees. Mix sweet potatoes, milk, and melt butter and beat capably. Sift and stir in the remaining ingredients. Drop by spoonfulls onto greased cookie sheet and overheat 15 minutes.
Or chill 1-2 hour then turn onto a floured board, knead weakly and roll out 1/2 an inch thick. Cut near 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. mash 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 together milk a little at a time. Add nuts, raisins, and chocolate chips. Drop by the spoonful onto a greased cookie sheet. Bake contained by a 300 degree oven for 15 minutes or until brown.

I hope these are adjectives for you,Good Luck! :)

My mom make a pumpkin chocolate chip cookie that's idyllic. You could easily substitute sweet potato for the pumpkin. They're soft and chewy and spiced near cinnamon. I can send you the recipe if you want it.

I may enjoy to stop on the way home and pick up the important 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 saline
1/4 tsp nutmeg
4 ounces unsalted butter, softened
3/4 cup light brown sugar, congested
1 large egg, room heat
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 contained by the egg, sweet potato, vanilla, and orange rind.
Beat mixture into dry ingredients. Stir within pecans.
Drop batter by teaspoonful onto lightly buttered cookie sheets, departing about 1 1/2 inches between them. Bake contained by a preheated 400 degree oven for 12 to 15 minutes, or until browned. Cool on racks and store within an airtight container.

If desired glaze next to a mixture of 1 cup confectioners' sugar and 2 tablespoons orange liquid while cookies are still warm.
Makes almost 3 dozen.

Brown Angel Iced Sweet Potato Cookies:

1 1/4 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 heat
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 ginger 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 degree F.
2. For the cookies: In a medium mixing bowl, sift together the flour, nutmeg, baking powder, baking soda, and brackish, and set aside. Whisk together, with an electric mixer, the butter and sugar.
3. Add the egg, molasses, butter extract, sweet potato and red zest.
4. Carefully fold dry ingredients into butter-sugar mixture with a rubber spatula.
5. Stir surrounded by 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 beside 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 big, and mix until light and fluffy, give or take a few 5 minutes.
12. Add the maple or vanilla extract, and mix on high speed until incorporated.
13. Pipe the cream cheese frosting on cookies within any desired pattern next to a piping bag or a plastic baggie next to a hole cut at the corner.
14. You can also warm the frosting contained by a microwave for a few seconds until smooth and drizzle the frosting onto the cookies.

1 1/4 cups all-purpose flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp brackish
1/4 tsp nutmeg
4 ounces unsalted butter, softened
3/4 cup light brown sugar, full
1 large egg, room warmth
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 within the egg, sweet potato, vanilla, and orange rind
Beat mixture into dry ingredients. Stir surrounded by pecans.
Drop batter by teaspoonful onto lightly buttered cookie sheets, departing about 1 1/2 inches between them. Bake within a preheated 400 degree oven for 12 to 15 minutes, or until browned. Cool on racks and store contained by an airtight container.

If desired glaze next to a mixture of 1 cup confectioners' sugar and 2 tablespoons orange liquid while cookies are still warm.
Makes more or less 3 dozen.

http://www.recipezaar.com/recipes.php?q=...

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 standard lamp brown sugar, packed
1 immense egg, room temperature
1 cup well-mashed or pureed sweet potatoes
1/4 tsp vanilla
1 tsp finely grated ginger 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 contained by the egg, sweet potato, vanilla, and orange rind. Beat mixture into dry ingredients. Stir within pecans.

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

Sweet Potato Biscuits

Ingredients

1 medium sweet potato, unpeeled
6 tablespoons unsalted butter, melt
1/2 cup milk
2 tablespoons sugar
1 large egg, whitewashed
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 surrounding substance saucepan, cook the whole sweet potato contained by
boiling (unsalted) water until tender when pierced
next to the tip of a sharp knife (about 20 minutes).

Let the sweet potato cool, after pare it and mash
until smooth.

You should hold about 1 cup mash sweet potato.

Let the cooking water cool to melt.
Position a rack in the center of the oven and preheat
to 425 degree.
In a medium saucepan, stir the mash sweet potato
with the melt butter until smooth.
Transfer the mixture to a medium bowl.
Stir contained by the milk, sugar, and egg.
Sift the cake and all-purpose flours, baking powder,
and salt into a prevailing conditions bowl, and then stir
into the liquid 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 concentration.
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, thaw, or at room temperature.

Tony shares a couple
*SWEET POTATO RAISIN COOKIES
Yield: 24 cookies
Source: "Magic Menus for People next to Diabetes"
Info: http://diabeticgourmet.com/book_archive/...

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 saline
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 within hot water to cover for 5 minutes, consequently drain. Cream margarine, then append sweet potatoes, egg, and vanilla; beat until creamy.
Mix flour, allspice, brackish, nutmeg, baking soda, baking powder, and cinnamon. Add to creamed mixture and mix
well. Add raisins, nuts, and bran. Drop onto cookie sheet that have been sprayed near 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

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