Sweet Potato Drop Cookies Recipes

SWEET POTATO "COOKIES"

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.

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.

SWEET POTATO DROP BISCUITS

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

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.

SWEET POTATO COOKIES

Steps:

• Boil, drain, and mash the sweet potato. You should have about 2 cups.
• Preheat oven to 350°F.
• In a large bowl, mash the banana.
• Cream margarine and sugar with the banana.
• Beat eggs, add to creamed mixture, and stir well.
• Stir in sweet potato and vanilla.
• Combine dry ingredients, and add to sweet potato mixture.
• Drop onto greased cookie sheet.
• Bake 12-15 minutes, until lightly browned.

SWEET POTATO SPICE COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, sweet potato and orange juice concentrate. Combine the flour, baking powder, cinnamon, baking soda, salt and nutmeg; gradually add to the creamed mixture and mix well. Stir in the remaining ingredients. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 14-16 minutes or until firm. Remove to wire racks to cool.