Sweet Potato Cookies
These are the perfect cookies to make in fall in winter and have a "pumpkin spice" vibe. Adding pecans and raisins to them makes the cookies feel like a healthy and responsible choice while they taste like a total treat. Unexpectedly delicious.
Equipment
- Baking Sheet
Ingredients
- 1 cup butter softened
- 1 cup sugar
- 1 large egg 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
Instructions
- 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.
Nutrition
Serving: 1cookieCalories: 201kcalCarbohydrates: 24gProtein: 2gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 27mgSodium: 159mgPotassium: 141mgFiber: 2gSugar: 9gVitamin A: 2491IUVitamin C: 3mgCalcium: 25mgIron: 1mg
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