Sweet Potato Drop Cookies Recipes

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SWEET POTATO COOKIES



Sweet Potato Cookies image

These easy sweet potato cookies with chocolate chips and cinnamon are soft, chewy, and healthy too thanks to low-fat applesauce.

Provided by Erin Clarke / Well Plated

Categories     Dessert

Time 50m

Number Of Ingredients 15

1 medium sweet potato (about 8 ounces)
1 cup all-purpose flour
1 cup whole wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground coriander
1/4 teaspoon kosher salt
2 large eggs (room temperature)
1 cup lightly packed light brown sugar
1/4 cup canola oil
1/4 cup unsweetened applesauce
2 teaspoons pure vanilla extract
1 cup semi-sweet chocolate chips

Steps:

  • Place rack in the upper third of oven and preheat to 400°F. Clean and scrub sweet potato, pierce all over with a fork, then roast directly on the oven rack for 40 minutes, until fork tender in the thickest part of the potato. Once cool enough to handle, peel away the skin, mash, and measure out 1 cup of puree for baking the cookies. Reduce oven temperature to 350°F. Line a baking sheet with parchment paper or a silpat mat. Set aside.
  • In a large bowl, whisk together the all purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, cloves, coriander, and salt.
  • In a separate bowl, beat together the eggs and brown sugar until thick and smooth. Slowly mix in the oil, applesauce, and vanilla.
  • Carefully fold the sweet potato puree into the wet ingredients.
  • Add sweet potato mixture all at once to the flour mixture. Fold in by hand, just until no streaks of flour remain. Do not over mix. Gently fold in the chocolate chips.
  • Drop cookies by rounded tablespoonfuls onto the prepared baking sheet 2 inches apart (they will look fairly small). Bake for 9-11 minutes, until a toothpick inserted in the center comes out clean. Let cool for 10 minutes on the baking sheet, then remove to a wire rack to let cool completely.

Nutrition Facts : TransFat 1 g, ServingSize 1 (of 24), Calories 151 kcal, Carbohydrate 23 g, Protein 2 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 14 mg, Fiber 2 g, Sugar 12 g, UnsaturatedFat 3 g

RAISIN SWEET POTATO COOKIES



Raisin Sweet Potato Cookies image

Cozy up to the fire with a plate of satisfyingly sweet cookies that taste like home. Serve the treats with a mug of hot chai tea or ice-cold milk, and no one will be able to resist them. -Jacque Sue Meyer, Lohman, Missouri

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 5 dozen.

Number Of Ingredients 13

1 cup butter, softened
1 cup sugar
1 large egg, room temperature
1 cup mashed sweet potato
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground allspice
1 cup chopped pecans
1 cup raisins

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.

Nutrition Facts : Calories 81 calories, Fat 5g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 61mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.

SWEET POTATO DROP BISCUITS



Sweet Potato Drop Biscuits image

These biscuits, from my own original recipe, are light, rich, moist and slightly spicy. The sweet potato flavor is pronounced but not overpowering. They're great for breakfast, but since they aren't sweet, they work well as a side dish for lunch or dinner, too.

Provided by Annes Kitchen

Categories     Breakfast

Time 1h50m

Yield 12 large biscuits, 6-12 serving(s)

Number Of Ingredients 10

1 1/2 cups unbleached white flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon fresh nutmeg
1/4-1/2 teaspoon cayenne pepper (optional)
6 tablespoons unsalted butter, cut in 1/4-inch cubes and chilled in freezer
1 cup sweet potato, cooked and mashed*
1/2 cup plain yogurt (or buttermilk)
1 tablespoon light brown sugar (or agave nectar)

Steps:

  • Preheat oven to 425Ëš.
  • Sift dry ingredients together into food processor. Pulse to blend. Add cold butter and pulse several times, until mixture resembles coarse crumbs. Turn mixture out into mixing bowl.
  • Combine sweet potato, yogurt and sugar or agave nectar in processor and run for several seconds to blend thoroughly.
  • Add sweet potato mixture to flour mixture and stir together briefly, just until all flour is incorporated and dough forms a ball. (Mixture may be sticky.) Do not overwork the dough.
  • Line 2 baking sheets with parchment paper. Using a cookie scoop-either ½ or ¼ cup capacity-scoop uniform mounds onto sheets. You can get 5 large or 10 small biscuits onto each cookie sheet.
  • Bake until biscuits are set and just start to brown: about 20 minutes for large and 15 minutes for the small size.
  • These are best served hot (with butter if desired). They can be reheated on a baking sheet for 5 minutes at 400Ëš: good as new.
  • * Use 2 small-to-medium sweet potatoes baked whole for 1 hour at 375Ëš and scooped out. I also made this w/ 1 giant sweet potato (1 1/4 cup): excellent! Very sticky batter, but biscuits were light, moist and nicely peppery.
  • Makes about 12 medium or 24 small (bite size) biscuits.

SWEET POTATO DROP COOKIES



Sweet Potato Drop Cookies image

Yummy moist cookies. No need to sift the flour if you're using ordinary commercial all-purpose flour which has already been pre-sifted (as most have). Actual number of cookies depends on how big you make the cookies.

Provided by echo echo

Categories     Drop Cookies

Time 30m

Yield 48 serving(s)

Number Of Ingredients 14

1/2 cup butter
1/4 cup sugar
1 egg, beaten
1 cup grated raw sweet potato
1/2 cup light molasses
1 teaspoon grated orange peel
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ginger
1/3 cup buttermilk
1 cup chopped pitted dates
1 cup chopped pecans

Steps:

  • In a large bowl, cream together butter and sugar; beat in the egg, grated sweet potato, molasses and orange rind.
  • Combine flour, salt, baking powder, baking soda, salt and ginger in another bowl; add these dry ingredients to the butter mixture alternately with buttermilk, mixing with electric mixer until well combined.
  • Fold in dates and nuts.
  • Drop by teaspoonfuls onto greased baking sheets. Bake at 375F 12-15 minutes.

Nutrition Facts : Calories 81, Fat 3.7, SaturatedFat 1.4, Cholesterol 9.6, Sodium 64.8, Carbohydrate 11.4, Fiber 0.8, Sugar 5.7, Protein 1.1

BROWN ANGEL ICED SWEET POTATO COOKIES



Brown Angel Iced Sweet Potato Cookies image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 2 dozen

Number Of Ingredients 17

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 stick butter, room temperature
3/4 cup sugar
1 egg
1 tablespoon molasses
1/2 teaspoon butter-flavored extract
1 1/2 cups peeled and finely grated sweet potato
2 teaspoons grated orange zest
1/2 cup chopped pecans, optional
8 ounces cream cheese, room temperature
2 cups confectioners' sugar
1 stick unsalted butter, room temperature
1 teaspoon maple or vanilla extract

Steps:

  • Preheat oven to 400 degrees F.
  • 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. Add the egg, molasses, butter extract, sweet potato and orange zest. Carefully fold dry ingredients into butter-sugar mixture with a rubber spatula. Stir in the pecans, if using. Drop spoonfuls of dough onto parchment-lined cookie sheet. Bake for 12 to 15 minutes or until golden brown. Transfer to a wire rack to cool. Decorate with cream cheese icing.
  • 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. Increase the speed to high, and mix until light and fluffy, about 5 minutes. Add the maple or vanilla extract, and mix on high speed until incorporated. 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. You can also warm the frosting in a microwave for a few seconds until smooth and drizzle the frosting onto the cookies.

SWEET POTATO BISCUITS



Sweet Potato Biscuits image

Chunks of baked sweet potato enhance warm, tender and flaky biscuits, which also get a savory lift from sliced scallions. To achieve distinct biscuit layers, an integral characteristic of this quick bread, keep your butter cold and work quickly when folding. You can chill the dough in between steps if needed to keep the butter solid, because cold, hard butter will help the dough maintain its layered structure in the oven. Serve the biscuits piping hot right out the oven, broken open and slathered with a generous smear of the spiced honey butter. The sweet potato can be baked in advance and refrigerated in an airtight container for up to 3 days. The spiced honey butter can be prepared up to a week in advance.

Provided by Yewande Komolafe

Categories     quick breads, side dish

Time 2h10m

Yield 12 biscuits

Number Of Ingredients 15

1 medium sweet potato (11 to 14 ounces), scrubbed
4 cups/526 grams all-purpose flour, plus more for rolling the dough
1 tablespoon granulated sugar
2 teaspoons kosher salt (Diamond Crystal)
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 cup/170 grams cold unsalted butter, cut into ½-inch cubes
2 scallions, trimmed and thinly sliced (1/3 cup)
1 1/4 cups buttermilk
1/2 cup/114 grams unsalted butter, room temperature
1/4 teaspoon ground cinnamon
1/4 teaspoon fresh ground nutmeg
1/4 teaspoon ground black pepper
1/2 teaspoon kosher salt (Diamond Crystal)
2 tablespoons honey

Steps:

  • Make the biscuits: Heat oven to 375 degrees. Wrap the sweet potato tightly in foil and bake until tender enough for a knife to go in with no resistance, 45 minutes to 1 hour 10 minutes. Remove from the oven and cool completely. Scoop out 6 ounces/175 grams of cooked sweet potato flesh (about ¾ cup). (The sweet potato can be baked in advance and refrigerated in an airtight container for up to 3 days.) Increase oven temperature to 400 degrees. Line a sheet pan with parchment paper.
  • In a medium mixing bowl, whisk together the flour, sugar, salt, baking powder and baking soda. Working quickly, rub or cut the cold butter into the dry mixture using your fingers or a pastry cutter until the butter pieces are the size of peas. (Alternatively, use a food processor and pulse the dry ingredients with the butter to cut in the butter.)
  • Add the scallions and toss to coat with the flour mixture. Cut the cooked sweet potato into ½-inch chunks and drop into the bowl, tossing gently to coat with flour so that the pieces stay separated. Make a well in the center and pour in the buttermilk. Use a wooden spoon to stir until a shaggy dough forms. Transfer the dough to a floured work surface.
  • Roll the dough into an 11-by-7-inch rectangle. Use a floured spatula to lift one end of the dough and fold over one-third of the rectangle. Fold the other end over the top as if folding a letter. You should end up with a rectangular piece of folded dough. Lightly flour the surface of the dough and roll again into a 12-by-6-inch rectangle. Use a sharp knife to cut the dough into 12 (2-by-3-inch) rectangles. Transfer to the prepared baking sheet, spacing about 1 ½ inches apart.
  • Bake until biscuits are golden brown and cooked through, rotating the pan about halfway through, 25 to 30 minutes. Transfer the biscuits to a wire rack to cool slightly before serving warm.
  • While the biscuits bake, make the honey butter, if you like: In a small bowl, combine the butter, cinnamon, nutmeg, black pepper and salt. Add the honey, and use a fork to cut the ingredients into the butter until incorporated and smooth. Transfer to a small bowl and serve with the warm biscuits. The butter can be covered and refrigerated for up to 7 days. Bring to room temperature before serving.

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