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

  • 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

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.