Want a festive treat that allows you to use some of the bounty of sweet potatoes left over in your root cellar? Add this cookie recipe to your sweet potato collection. A perfect companion for any holiday party, Sweet Potato Pie Cookies are sure to be a crowd pleaser. The citrus of the orange glaze compliments this delicious cookie. This recipe combines all the wonderful spices of the holidays and will leave your kitchen smelling delicious.
To make the sweet potato puree for the recipe, just use 1 lb. of sweet potatoes to get 1 3/4 - 2 cups of puree (more than enough for the recipe). You can either steam, boil or bake the potatoes until fork tender and mash them with a fork or a potato masher. If you bake them whole, it will probably take up to an hour at 350 degrees. Cutting the sweet potatoes in pieces and steaming or boiling can take 15-35 minutes.
Recipe from foodnetwork.com, courtesy of The Neelys-Down Home with the Neelys
Prep Time: 25 min
Cook Time: 18 min
Serves: 24 -36 cookies
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1 stick (1/2 cup) salted butter, room temperature
1 cup granulated sugar
3/4 cup light brown sugar
1 egg, room temperature
1 teaspoon vanilla extract
1 cup sweet potato puree
1 cup chopped pecans
1 1/2 cups confectioners' sugar
3 tablespoons freshly squeezed orange juice
1 teaspoon vanilla extract
Preheat the oven to 375 degrees F and adjust racks to the middle position. Line 2 cookie sheets with parchment paper.
In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg and salt.
Using a hand held mixer cream together the butter, granulated sugar and the brown sugar until light and fluffy and the volume has increased. Add the egg and the vanilla and mix until incorporated. Stir in the sweet potato puree and blend until smooth. Beat in the dry ingredients in increments and combine well. Stir in the pecans.
Drop by heaping tablespoons onto the prepared cookie sheets, leaving about 2 inches of space between each cookie. Bake until the cookies are lightly golden around the edges and they spring back from the touch, about 18 minutes. Let cool completely on the cookie sheets before glazing.
For the glaze: Combine the confectioners' sugar, orange juice, and vanilla in a small bowl and stir until smooth. Drizzle over the cookies and let harden for 1 hour before serving.
Cook's Note: If you need to thin the glaze, add more orange juice. If you need to thicken it, add more confectioners' sugar.