Sweet Potato Cookies

AuthorRoger Quennell

These are perfect for fall holiday treats or anytime you want a fall inspired cookie. These are a wonderfully soft cookie, flavored with cinnamon, cloves, and ginger.

Yields32 Servings

Ingredients

Wet Ingredients
 2 cups Sweet Potatoes (cooked and mashed)
 2 cups Apples (3/8" cubes)
 1 ⅓ cups Sugar
 1 cup Butter
 6 Eggs
 2 tbsp Molasses
 2 tsp Cinnamon (ground)
 4 tsp Candied Ginger (minced)
 1 tsp Vanilla Extract
 10 Cloves (freshly ground)
 1 tsp Salt
Dry Ingredients
 4 cups Pastry or All-Purpose Flour
 4 tsp Baking Powder

Directions

1

Preheat oven to 180°C degrees.

2

In a mixing bowl, mix together: Sweet potatoes, apples, sugar, butter, molasses, egg yolks, vanilla and spices. Add in flour and baking powder and mix well.

3

Fold in beaten egg whites and place in spoon-fulls onto cookie sheets and bake at 180°C for 14 Minutes, or until lightly golden brown and set.
These are muffin cookies, so the dough should be quite soft, and if it needs to be thinner just add some water, juice or milk.

Gallery

 

Ingredients

Wet Ingredients
 2 cups Sweet Potatoes (cooked and mashed)
 2 cups Apples (3/8" cubes)
 1 ⅓ cups Sugar
 1 cup Butter
 6 Eggs
 2 tbsp Molasses
 2 tsp Cinnamon (ground)
 4 tsp Candied Ginger (minced)
 1 tsp Vanilla Extract
 10 Cloves (freshly ground)
 1 tsp Salt
Dry Ingredients
 4 cups Pastry or All-Purpose Flour
 4 tsp Baking Powder

Directions

1

Preheat oven to 180°C degrees.

2

In a mixing bowl, mix together: Sweet potatoes, apples, sugar, butter, molasses, egg yolks, vanilla and spices. Add in flour and baking powder and mix well.

3

Fold in beaten egg whites and place in spoon-fulls onto cookie sheets and bake at 180°C for 14 Minutes, or until lightly golden brown and set.
These are muffin cookies, so the dough should be quite soft, and if it needs to be thinner just add some water, juice or milk.

Notes

Sweet Potato Cookies
IngredientsDirections
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