Sweet Potato Holiday Cookies Recipes

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SWEET POTATO HOLIDAY COOKIES



Sweet Potato Holiday Cookies image

A holiday recipe to help with that one sweet potato you had left over.

Provided by purrplenesss

Categories     Desserts     Cookies

Time 43m

Yield 24

Number Of Ingredients 15

2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon ground ginger
¼ teaspoon salt
¾ cup butter
¼ cup white sugar
¼ cup brown sugar
¼ cup honey
1 egg
1 tablespoon lemon zest
1 cup mashed cooked sweet potato

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Sift flour, baking powder, cinnamon, baking soda, nutmeg, allspice, ginger, and salt into a bowl.
  • Beat butter, white sugar, and brown sugar in a bowl until smooth and creamy. Mix in honey, egg, and lemon zest until well blended. Fold in sweet potato. Stir in flour mixture with a large spoon until dough is just blended.
  • Shape tablespoonfuls of dough into balls and place 2 inches apart on ungreased baking sheets.
  • Bake in the preheated oven until edges start to brown, about 8 minutes. Cool on the baking sheets for 5 minutes; transfer to wire racks to cool completely, about 10 minutes.

Nutrition Facts : Calories 130.3 calories, Carbohydrate 17.6 g, Cholesterol 23 mg, Fat 6.1 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 3.7 g, Sodium 126 mg, Sugar 7.3 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

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

PANNELET COOKIES WITH SWEET POTATO AND COCONUT



Pannelet Cookies with Sweet Potato and Coconut image

Alice Medrich's version of these golden orange yam and coconut cookies from Spain is delicate and flavorful.

Provided by Alice Medrich

Categories     Cookies     Almond     Coconut     Sweet Potato/Yam     Bake     Dessert     Wheat/Gluten-Free

Yield Makes 36-40 cookies

Number Of Ingredients 10

1 cup (8 ounces) mashed or puréed baked orange-fleshed yam (see Cooks' Note), such as jewel or garnet
2 cups (6 ounces) unsweetened dried shredded coconut, toasted (see Cooks' Note)
1 1/3 cups (9.3 ounces) sugar
2 large egg whites
3/8 teaspoon salt
1 teaspoon finely grated lemon zest
1 cup (5 ounces) whole almonds, with or without skin
Sugar or Cardamom Sugar (see below) or turbinado sugar for rolling
Special Equipment
Cookie sheets, lined with parchment paper or greased; food processor

Steps:

  • In a medium bowl, whisk the yam, toasted coconut, sugar, egg whites, salt, and lemon zest together.
  • In a food processor, pulse the almonds to an uneven meal ranging in texture from very fine (mostly) to finely chopped. Stir the almonds into the batter. The dough will be very soft and sticky. Chill for at least 1 hour and up to 2 days to allow the coconut to absorb moisture from the yams.
  • Preheat the oven to 325°F. Position racks in the upper and lower thirds of the oven. Scoop level tablespoons of the soft dough and roll into balls about 1 1/4 inches. Roll the balls in sugar (or, if using turbinado sugar roll only the top half of each ball in sugar to avoid oversweetening). Place 1 1/2 inches apart on the lined or greased cookie sheets.
  • Bake for 18 to 24 minutes, until the cookies are slightly crusty on the surface (though still very tender and moist inside) and deep golden brown on the bottom. Rotate the pans from top to bottom and from front to back halfway through the baking time to ensure even baking. For lined pans, set the pans or just the liners on racks to cool; for unlined pans, use a metal spatula to transfer the cookies to racks. Cool the cookies completely before storing. May be kept in an airtight container for up to 4 or 5 days.
  • Variations
  • Cardamom Pannelets: Omit the lemon zest. Add 1 1/2 teaspoons ground cardamom, 2 teaspoons grated orange zest, and 2 teaspoons orange flower water to the yam mixture.
  • Masala Pannelets: A little Spanish/Asian fusion cookie and very good. Omit the lemon zest. Add 2 teaspoons garam masala to the yam mixture. Roll in plain sugar or cinnamon sugar.

HOLIDAY SWEET POTATO CASSEROLE



Holiday Sweet Potato Casserole image

Update this classic cold-weather side dish with a sweet, crunchy maple-pecan topping.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 1h10m

Yield 10

Number Of Ingredients 12

Reynolds Wrap® Pan Lining Paper
2 pounds parsnips and/or carrots, peeled and cut into 1/2-inch pieces
2 pounds sweet potatoes, peeled and cut into 1-inch pieces
½ cup reduced-sodium chicken broth
¼ cup whipping cream
5 tablespoons butter, chopped and divided
¾ teaspoon salt, divided
½ cup packed brown sugar
¼ cup all-purpose flour
1 teaspoon dried rosemary, crushed
½ cup pecans, chopped
2 tablespoons maple syrup

Steps:

  • Preheat oven to 400 degrees F. Line a 2-quart rectangular baking dish with Reynolds Wrap® Pan Lining Paper, parchment side up. No need to grease dish.
  • Add parsnips and/or carrots to a large microwave-safe bowl. Add 1/4 cup water and cover with wax paper. Microwave on high for 5 minutes. Uncover and add sweet potatoes. Cover and microwave 15 minutes more or until tender, stirring once. Drain and return vegetables to bowl.
  • Pour broth and cream into the bowl with vegetables. Use a potato masher to mash to desired consistency. Stir in 3 tablespoons butter and 1/2 teaspoon salt. Transfer to prepared baking dish.
  • Combine brown sugar, flour, rosemary, and 1/4 teaspoon salt in a medium bowl. Using a pastry blender, two forks, or your fingers, cut in 2 tablespoons butter until mixture resembles coarse crumbs. Stir in pecans and maple syrup and sprinkle over sweet potato-mixture.
  • Bake 20 to 25 minutes or until pecan mixture is just starting to brown.

Nutrition Facts : Calories 307.2 calories, Carbohydrate 48.4 g, Cholesterol 23.6 mg, Fat 12.3 g, Fiber 6.2 g, Protein 3.6 g, SaturatedFat 5.5 g, Sodium 260.4 mg, Sugar 22.9 g

MBATATA (SWEET POTATO) COOKIES



Mbatata (Sweet Potato) Cookies image

Malawi is known as the "warm heart of Africa" due to the friendliness of Malawian people. These cookies can be cut in the shape of hearts to commemerate the Malawian people.

Provided by Rita1652

Categories     Dessert

Time 35m

Yield 40 cookies

Number Of Ingredients 10

1 cup mashed sweet potato
1/4 cup milk
1 egg, slightly beaten
4 tablespoons melted butter
1 1/4 cups sifted flour
2 teaspoons baking powder
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup raisins

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.

Nutrition Facts : Calories 48.8, Fat 1.4, SaturatedFat 0.8, Cholesterol 7.9, Sodium 81.8, Carbohydrate 8.6, Fiber 0.4, Sugar 4.1, Protein 0.8

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.

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