Cookies are best as an after school snack or Saturday afternoon baking project. They keep at room temperature for several days and you can add them to school lunches. If you are not into all that, then just whip them up for yourself and scarf them down in an day or two at your leisure.
I like to make cookies with pumpkin in the fall and the texture of these cookie is a lot like my pumpkin cookies. Adding pecans and raisins to them makes the cookies feel like a healthy and responsible choice while they taste like a total treat. Of course, we used dairy products from our local friends at Producer’s Dairy.
If you want to be extra, you can make your own sweet potato puree. There are instructions here. It really doesn’t take much time at all, and it adds to the flavor. Canned will also do.
Sweet Potato Cookies
- 1 cup Producer's Dairy butter softened
- 1 cup sugar
- 1 large egg, Producer's Dairy 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
- In a large bowl, cream butter and sugar until light and fluffy.
- Add in the egg, sweet potato puree and vanilla.
- Combine the flour, baking soda, baking powder, cinnamon, salt and allspice and add to creamed butter mixture.
- Fold in pecans and raisins.
- Use a small mechanical cookie scoop to form balls. Place them about 1 in. apart on parchment lined 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 at room temperature for up to a week.