Sweet potato cookies
These not-too-sweet cookies resemble a soft scone, and work equally well as a dessert or for breakfast.
Ingredients
- 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
Instructions
- 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.
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.
