We got a large sweet potato from our organic co-op, so I searched for a way to turn it into dessert.
These cookies were okay but were lacking something. Maybe next time I will add more spices.
- 1 1/4 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 4 ounces unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1 large egg, room temperature
- 1 cup well-mashed or pureed sweet potatoes
- 1 tsp vanilla
- 1/2 cup chopped pecans
In a mixing bowl, sift together the flour, baking powder, baking soda, salt, and nutmeg; set aside. In a separate bowl, cream together the butter and sugar. Beat in the egg, sweet potato, and vanilla. Beat mixture into dry ingredients. Stir in pecans.
Drop batter by teaspoonful onto lightly buttered cookie sheets, leaving about 1 1/2 inches between them. Bake in a preheated 400 degree oven for 12 to 15 minutes, or until browned. Cool on racks and store in an airtight container.