Mbatatasweetpotatocookies Recipes

MABLE'S POTATO COOKIES

Steps:

• Boil unpeeled potato until soft. Let cool slightly then peel and mash.
• Stir in confectioners' sugar into the mashed potato and mix until stiff. On a piece of waxed paper or plastic wrap roll out potato mixture into 1/4 inch thick rectangle. Spread peanut butter over entire area (adjust thickness to suit taste). Roll up jellyroll-fashion wrap with plastic wrap and refrigerate for few hours. Cut into slices to serve.

RAISIN SWEET POTATO COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, sweet potato and vanilla. Combine the flour, baking powder, cinnamon, baking soda, salt and allspice; gradually add to creamed mixture and mix well. Fold in pecans and raisins., Drop by tablespoonfuls 1 in. apart onto ungreased baking sheets. Bake at 375° until edges begin to brown, for 10-12 minutes. Cool for 1 minute before removing to wire racks. Store in an airtight container.

SWEET POTATO COOKIES II

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Sift the flour, baking powder, baking soda and salt into a bowl, and set aside.
• In a large bowl, cream together the butter and sugar until smooth. Stir in the lemon zest, honey, nutmeg and egg until well blended, then mix in the sweet potato. Stir in the flour using a large spoon until just blended in. Form tablespoons of dough into balls, and place onto ungreased baking sheets about 2 inches apart.
• Bake for 7 minutes in the preheated oven, or until the edges are starting to brown lightly. Let the cookies cool on the baking sheet for about 5 minutes before removing to wire racks to cool completely.

MBATATA (SWEET POTATO) COOKIES

Steps:

• 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 PIE COOKIES

Steps:

• For the filling: Preheat the oven to 350 degrees F. Prick the sweet potato in several places and place it on a baking sheet. Bake until very tender, 45 to 50 minutes. Let cool. Scrape the flesh into a bowl and mash until smooth. Measure out 1 cup purée; reserve the remaining purée for another use.
• Place the 1 cup sweet potato purée in a medium bowl. Add the brown sugar, granulated sugar, egg, cream, vanilla, cinnamon and nutmeg and whisk until smooth. Set aside.
• Meanwhile, for the crust: Spray a 24-cup mini-muffin tin with cooking spray. Stir together the flour, baking powder, cinnamon, nutmeg and salt in a medium bowl. Combine the granulated sugar and butter in a mixer fitted with the paddle attachment. Beat on high until light and fluffy, 1 to 2 minutes. Scrape down the sides of the bowl and add the egg and vanilla. Beat until smooth. Add the dry ingredients and beat on low just until combined to form a smooth dough.
• Roll the dough into 24 (1-tablespoon size) balls. Press a ball into each muffin cup, covering the sides and bottoms to make cookie crusts. Refrigerate to firm up the crusts, about 30 minutes.
• While the crusts chill, make the crumble topping: Toss the flour, pecans, brown sugar, granulated sugar, cinnamon, salt and nutmeg together in a bowl. Drizzle with the melted butter and toss well with a fork until the mixture clumps together with some crumbs and some larger clumps. Spread on a parchment-lined baking sheet and bake at 350 degrees F until golden and crisp, 15 to 20 minutes. Let cool.
• Pour the filling into the chilled cookie crusts and bake at 350 degrees F until the crusts are golden and the filling is set, 25 to 30 minutes.
• Let the cookies sit in the pan until cool enough to handle, 5 to 10 minutes. Remove from the pan and place on a wire rack. Press the cooled crumble topping onto the cookies and let cool before serving.

SWEET POTATO COOKIES

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.