Sweet Potato Cookies Food

SWEET POTATO "COOKIES"

Sweet Potato

These definitely taste like cookies with the cinnamon and brown sugar. Very kid-friendly, just make sure you cool them down for the little ones before serving as they come out very hot!

Provided by Natalie Dalla-Vicenza

Categories Appetizers and Snacks

Time 30m

Yield 3

Number Of Ingredients 7

Ingredients

1 tablespoon sunflower seed oil
2 teaspoons ground cinnamon, divided
2 teaspoons salt, divided
1 teaspoon ground coriander
1 teaspoon ground cumin
1 sweet potato, peeled and cut into 1/2-inch disks
1 teaspoon brown sugar, or more to taste

Steps:

Preheat oven to 450 degrees F (230 degrees C).
Combine sunflower seed oil, 1 teaspoon cinnamon, 1 teaspoon salt, coriander, and cumin in a bowl; add sweet potatoes and toss to coat. Arrange sweet potatoes on a baking sheet and top with brown sugar, remaining 1 teaspoon cinnamon, and remaining 1 teaspoon salt.
Bake in the preheated oven until sweet potatoes are crisp around the edges, about 20 minutes.

Nutrition Facts : Calories 137.9 calories, Carbohydrate 22.5 g, Fat 5 g, Fiber 4.1 g, Protein 1.8 g, SaturatedFat 0.5 g, Sodium 1604.3 mg, Sugar 5.5 g

SWEET POTATO COOKIES

Sweet Potato Cookies image

Soft, and moist kinda like a cake mix cookie. This is a great way to use leftover sweet potatoes. I got this recipe from Holidays Of The World Cookbook For Students. This recipe is from Trinidad & Tobago. They My family is not big sweet potato fans thought they were good. When I made this recipe I used Splenda brown sugar for the brown sugar. I also thought 4 tsp. baking powder was way to much so I only used 1 tsp. I also left out the coconut as my family is not fans of coconut.

Provided by internetnut

Categories Drop Cookies

Time 25m

Yield 4 dozen, 48 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup butter or 1/2 cup margarine, at room temperature
1 1/2 cups light brown sugar
2 eggs
1 cup mashed sweet potatoes (boil 1 small potato until tender and peel after it cools)
1 teaspoon vanilla extract
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon ground cinnamon
1 cup shredded coconut

Steps:

Preheat oven to 375.
In large mixing bowl, use mixing spoon or electric mixer to mix butter and brown sugar until smooth. Add eggs, mashed sweet potatoes, and vanilla; mix well.
Add flour, baking powder, and cinnamon, a little at a time, while mixing. Continue mixing until well blended, about 3 minutes. Add coconut and mix well.
Spoon tablespoonfuls of batter onto lightly greased or nonstick cookie sheet, about 1 1/2 inches apart, and bake in oven for about 10 minutes, or until browned. Continue baking in batches.
Serve cookies as a sweet snack with honey and butter to spread on cookies.

Nutrition Facts : Calories 80.4, Fat 2.9, SaturatedFat 1.9, Cholesterol 13.9, Sodium 56.5, Carbohydrate 13, Fiber 0.4, Sugar 7.9, Protein 1

SWEET POTATO CHOCOLATE CHIP COOKIES

Sweet Potato Chocolate Chip Cookies image

This recipe was printed in a Penzey's catalog and originates with Sharon Adams of Milwaukee. (prep time does not include baking the sweet potato)

Provided by Linky

Categories Drop Cookies

Time 35m

Yield 4 dozen cookies

Number Of Ingredients 14

Ingredients

3/4 cup sweet potato, cooked, mashed (about 1 medium)
1 cup butter, softened (2 sticks)
2 eggs
3/4 cup sugar
3/4 cup brown sugar, packed
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 dash salt
1/4 teaspoon cinnamon
1 cup semi-sweet chocolate chips
1 cup walnuts, chopped (optional)

Steps:

Preheat oven to 300 degrees F.
Cream together sweet potato, butter, eggs, sugars and extracts.
In a separate bowl, combine the flour, baking soda, baking powder, salt and cinnamon.
Gradually add the dry ingredients to the sweet potato mixture and beat until blended.
Fold in the chocolate chips and nuts, if using.
Drop by the teaspoonful onto ungreased baking sheets and bake at 300 degrees for about 25 minutes, until firm in the middle.

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