Sweet Potato Spice Cookies Recipes

SWEET POTATO COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine sugar and butter or margarine. Blend in egg, honey, and sweet potato.
• Sift together flour, baking soda, baking powder, salt, and cinnamon. Blend in butter mixture and milk.
• Drop from a teaspoon 2 inches apart onto greased cookie sheets. Bake for 15 to 20 minutes until brown.

SWEET AND SPICY SWEET POTATOES

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the sweet potato chunks into a large mixing bowl. Drizzle with the olive oil, then sprinkle the brown sugar, paprika, black pepper, onion powder, garlic powder, poultry seasoning, chili powder, and cayenne pepper overtop. Toss until the potatoes are evenly coated with the seasoning. Spread onto a baking sheet.
• Bake in the preheated oven for 15 minutes, then turn the potatoes over with a spatula, and continue baking until the sweet potatoes are golden and tender, 10 to 15 minutes more.

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.

HEALTHY SWEET POTATO COOKIES

Steps:

• Combine sweet potato, peanut butter and eggs in a large bowl and mix well.
• Add vanilla, cinnamon, maple syrup, chia seeds, pumpkin seeds and Craisins and stir to combine.
• Add oat flour and baking soda and stir.
• Scoop onto cookie sheet lined with parchment paper (8-12 cookies).
• Bake at 375 degrees for 10-12 minutes.

SWEET POTATO CHEESECAKE WITH SPICED COOKIE CRUST

Steps:

• For the crust: Preheat the oven to 350 degrees F. Spray an 8-inch springform with nonstick cooking spray. Wrap the springform in 2 layers of aluminum foil. It's best to use the widest type of foil you can find, one that can be uniformly wrapped up the sides of the springform without leaving a gap near the bottom of the pan. Place the springform in a cake pan or hotel pan wider than the springform. Set aside.
• Pulse the cookies, sugar and salt in a food processor until the mixture resembles a fine powder. Slowly add the melted butter and pulse until the mixture starts to clump.
• Transfer the mixture to the prepared springform and gently press the cookie mixture into the bottom of the pan. Use a small measuring cup to evenly tamp down the edges. Bake for 10 minutes and allow to cool slightly while you prepare the filling.
• For the filling: Put the sweet potatoes in a saucepan and cover with water. Bring to a simmer and cook until soft, about 15 minutes. Strain, transfer to a food processor and pulse until the sweet potato becomes a smooth puree. Measure out 1 cup sweet potato puree and set aside. (Reserve any remaining puree for another use.)
• In the bowl of a stand mixer fitted with the paddle attachment, add the softened cream cheese. Mix on low until smooth. Add the sugar and mix until just combined. Don't overwhip.
• Whisk together the eggs in a small bowl and add to the stand mixer bowl. Mix until just combined. Add the cream, extracts, speculoos spice and salt. Sift the flour over the mixture and fold until the flour is incorporated and the mixture is smooth. Transfer 1/4 cup of the mixture to a piping bag fitted with a small open tip (Ateco number 3). Set aside.
• To the remaining batter, add the sweet potato puree and orange zest and fold into the batter with a rubber spatula until completely incorporated. Transfer the batter to the springform on top of the crust. Pipe the reserved batter into leaf shapes on top and pull a toothpick through the leaves.
• Transfer the pans to the preheated oven onto the middle oven rack. Carefully pour hot water into the larger cake pan or hotel pan so it comes just halfway up the springform. Bake until the batter just shimmies in the middle of the cheesecake, 1 to 1 1/2 hours. Turn off the oven and open the oven door. Allow the cheesecake to cool in the cooling oven, about 2 hours.

SWEET POTATO COOKIES

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
• In a large bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves, salt, and sugar together to combine. Create a well in the center for the wet ingredients. Crack the egg and measure out the remaining wet ingredients into the well. Stir slowly, incorporating more and more dry ingredients into the wet until just stirred.
• Scoop onto prepared baking sheets using a 1 1/2 tablespoon scoop. Wet your fingers and create indents in each cookie, as if you were creating thumbprint cookies. Set aside.
• For the streusel: stir butter, flour, brown sugar, salt and cinnamon together until crumbly. Sprinkle over each cookie, to fill up the indentation.
• Bake 8-10 minutes or until the bottoms are lightly golden and the cookies appear dull and no longer shiny. Cool 5 minutes on the baking sheet before transferring to cooling racks.
• Sprinkle with powdered sugar and serve. Store in airtight containers at room temperature for up to 3 days.