SWEET POTATO COOKIES

INGREDIENTS:

8 oz sweet potato (cooked)

1 c AP flour

1 1/2 t baking powder

1 t baking soda

1 t cinnamon

1/4 c brown sugar

2 eggs

1/4 c oil (grapeseed or canola)

 

Other items needed:

Lined sheet pan

Piping bag w/ tip

 

 

Preheat oven to 400.

 

Yield: About 70 cookies

I'm not really a sugar fiend so I'm always trying to find alternatives to it. I've taken a lot of sugar out of these cookies by using sweet potatoes. Sweet potatoes are wonderous things aren't they? They're sweet, nutritious and so easily prepared. They may be one of nature's unsurpassed sources of beta-carotene, I always give the potatoes a little scratch with my finger to check out how orange they are before buying. The more colorful they are the tastier they are in my opinion. It's important to have some fat in your sweet potato-containing meals if you want to enjoy the full beta-carotene benefits of this root vegetable. You don't need much, only 3-5 grams, that's less than a teaspoon per serving.

Preparing sweet potatoes is very simple. I normally bake 4-5 at a time because they will hold well and if you already have cooked sweet potatoes your meals (or cookies) preparation will go much quicker.

Preheat oven to 400 and put the sweet potatoes on a rack. You don't have to put them on a sheet pan, but I normally place them on aluminum foil to catch the "sticky syrup".

Bake for an hour and a half, then check to see if they are ready. You'll be able to tell if they're ready because they'll be oozing and they'll feel soft. Use tongs so you don't burn yourself. Then steam alone will sting you if you try to grab them with your hands.

Once you've taken the potatoes out of the oven, lower temperature to 350.

Before

< An 8 oz sweet potato, cooked and peeled. 

I was craving these cookies today and decided to make them before checking out my pantry. The recipe calls for brown sugar, but I didn't have any. I did, however, have white sugar and molasses.

Add 1/4 t molasses to the sugar, problem solved. Rub the molasses into the sugar with your fingers, if you prefer a darker sugar, just add more molasses.

Finished Brown Sugar

Mise en place.

This is one of my easiest recipes. Once you have your mise en place together, put it all in your food processor and puree for 10 seconds. That's all it takes. Hit start, count to 10, your batter is finished. 

After

I say "batter" because this isn't your typical cookie dough. The consistency of the batter is that of a cake batter, and the texture is more of a muffin when cooked. This is why I tend to pipe the cookies onto the sheet, but using a spoon will work just as well. Check out the slideshow below to see how to properly prepare your piping bag. 

Once your bag is full you should close it off by twisting. No batter should come out when the bag is held upright. 

If you're not familiar with hold a piping bag it can be a bit tricky. I normally support the bag's weight with my left hand and "pipe" with my right hand. When I pipe I make sure I don't have an overflow of batter by using my right hand as the "valve". Does that make sense? It shuts the flow on and off. I don't know how to really explain it, but when I have a shop I'll give lessons on how to pipe properly. If piping is giving you too much of a headache, just spoon the batter out, it will taste the same. 

Transfer your batter into your piping bag using a small metal spatula. If you use a rubber spat it will be ruined from the blade in your processor. 

I like use the piping bag to clean any excess batter off of the spatula. The outside of the bag should be kept clean. 

Bake at 350 for 10 minutes. To make these even more delicious you can layer cream cheese frosting in between 2. They freeze well, but will probably get eaten before you have a chance to freeze them. Enjoy!

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

 541-360-2630