Sweet potato cookies

These not-too-sweet cookies resemble a soft scone, and work equally well as a dessert or for breakfast.
Author: Willy Carleton


  • 1 large sweet potato
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cardamom powder
  • 1 teaspoon ginger powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon cinnamon powder
  • 1/2 cup turbinado sugar
  • 1 egg
  • 2 tablespoons butter melted
  • 2 tablespoons blackstrap molasses
  • 1 teaspoon vanilla extract


  • Roast sweet potato in oven at 400ºF. Bake for 50 minutes, or until soft to touch of a fork.
  • Remove, and set oven temperature to 375ºF. Once cool enough to handle, remove skin from sweet potato and mash with a fork in a bowl with dry ingredients. Combine beaten egg, warmed butter, molasses, and vanilla in separate bowl. Then combine all ingredients in a food-grade plastic bag, using your hands to thoroughly mix the ingredients with a gentle kneading motion, and place in the refrigerator to cool for at least 1 hour. Place parchment paper on a baking sheet. Dough will be gooey in consistency. Flour hands and form the dough into 3-inch cookies. Bake for 40 minutes, or until tops are browned.

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Willy Carleton is the former co-editor of edible New Mexico and The Bite. He is the author of Fruit, Fiber, and Fire: A History of Modern Agriculture in New Mexico, which explores the cultural and environmental history of apples, cotton, and chiles in our region.