SWEET-POTATO BISCUITS
Orange sweet potatoes give a soft texture and a beautiful golden color to these fluffy biscuits, perfect to serve with Thanksgiving dinner.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h20m
Yield Makes 8
Number Of Ingredients 8
Steps:
- Make the dough: In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. With a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal, with some pea-sized lumps of butter remaining. In a small bowl, whisk together sweet potato puree and buttermilk; stir quickly into flour mixture until combined (do not overmix).
- Shape the biscuits: Turn out dough onto a lightly floured surface, and knead very gently until dough comes together but is still slightly lumpy, 5 or 6 times. (If dough is too sticky, work in up to 1/4 cup additional flour.) Shape into a disk, and pat to an even 1-inch thickness. With a floured 2-inch biscuit cutter, cut out biscuits as close together as possible. Gather together scraps, and repeat to cut out more biscuits (do not reuse scraps more than once).
- Bake the biscuits: Preheat oven to 425 degrees, with rack on lower shelf. Butter an 8-inch cake pan. Arrange biscuits snugly in pan (to help them stay upright). Brush with melted butter. Bake until golden, rotating once, 20 to 24 minutes.
SWEET POTATO COOKIES II
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Sift the flour, baking powder, baking soda and salt into a bowl, and set aside.
- In a large bowl, cream together the butter and sugar until smooth. Stir in the lemon zest, honey, nutmeg and egg until well blended, then mix in the sweet potato. Stir in the flour using a large spoon until just blended in. Form tablespoons of dough into balls, and place onto ungreased baking sheets about 2 inches apart.
- Bake for 7 minutes in the preheated oven, or until the edges are starting to brown lightly. Let the cookies cool on the baking sheet for about 5 minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 72.1 calories, Carbohydrate 10.8 g, Cholesterol 11.9 mg, Fat 2.8 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 1.7 g, Sodium 71 mg, Sugar 3.5 g
SWEET POTATO SPICE COOKIES
Shredded sweet potatoes, butterscotch chips, pecans, coconut and spices are creatively combined in a one-of-a-kind cookie that always brings rave reviews. -Ruth Shaffer, Elizabethville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 7 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, sweet potato and orange juice concentrate. Combine the flour, baking powder, cinnamon, baking soda, salt and nutmeg; gradually add to the creamed mixture and mix well. Stir in the remaining ingredients. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 14-16 minutes or until firm. Remove to wire racks to cool.
Nutrition Facts : Calories 75 calories, Fat 4g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 47mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
SWEET POTATO "COOKIES"
These definitely taste like cookies with the cinnamon and brown sugar. Very kid-friendly, just make sure you cool them down for the little ones before serving as they come out very hot!
Provided by Natalie Dalla-Vicenza
Categories Appetizers and Snacks
Time 30m
Yield 3
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Combine sunflower seed oil, 1 teaspoon cinnamon, 1 teaspoon salt, coriander, and cumin in a bowl; add sweet potatoes and toss to coat. Arrange sweet potatoes on a baking sheet and top with brown sugar, remaining 1 teaspoon cinnamon, and remaining 1 teaspoon salt.
- Bake in the preheated oven until sweet potatoes are crisp around the edges, about 20 minutes.
Nutrition Facts : Calories 137.9 calories, Carbohydrate 22.5 g, Fat 5 g, Fiber 4.1 g, Protein 1.8 g, SaturatedFat 0.5 g, Sodium 1604.3 mg, Sugar 5.5 g
RAISIN SWEET POTATO COOKIES
Cozy up to the fire with a plate of satisfyingly sweet cookies that taste like home. Serve the treats with a mug of hot chai tea or ice-cold milk, and no one will be able to resist them. -Jacque Sue Meyer, Lohman, Missouri
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 5 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, sweet potato and vanilla. Combine the flour, baking powder, cinnamon, baking soda, salt and allspice; gradually add to creamed mixture and mix well. Fold in pecans and raisins., Drop by tablespoonfuls 1 in. apart onto ungreased baking sheets. Bake at 375° until edges begin to brown, for 10-12 minutes. Cool for 1 minute before removing to wire racks. Store in an airtight container.
Nutrition Facts : Calories 81 calories, Fat 5g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 61mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
SWEET POTATO COOKIES
Nothing flashy, just a nice, comfortable, milk and cookies experience, with a bit of nutrition slipped in. These are wonderful just out of the oven, and also freeze well. Based on the recipe for Kumara Cookies, from Kaipara Kumara, http://www.kumara.co.nz.
Provided by realbirdlady
Categories Drop Cookies
Time 1h15m
Yield 48 cookies, 12 serving(s)
Number Of Ingredients 10
Steps:
- Boil, drain, and mash the sweet potato. You should have about 2 cups.
- Preheat oven to 350°F.
- In a large bowl, mash the banana.
- Cream margarine and sugar with the banana.
- Beat eggs, add to creamed mixture, and stir well.
- Stir in sweet potato and vanilla.
- Combine dry ingredients, and add to sweet potato mixture.
- Drop onto greased cookie sheet.
- Bake 12-15 minutes, until lightly browned.
Nutrition Facts : Calories 240.5, Fat 8.6, SaturatedFat 1.6, Cholesterol 35.2, Sodium 421.7, Carbohydrate 37.7, Fiber 1.2, Sugar 18.5, Protein 3.6
SWEET POTATO COOKIES
Soft, and moist kinda like a cake mix cookie. This is a great way to use leftover sweet potatoes. I got this recipe from Holidays Of The World Cookbook For Students. This recipe is from Trinidad & Tobago. They My family is not big sweet potato fans thought they were good. When I made this recipe I used Splenda brown sugar for the brown sugar. I also thought 4 tsp. baking powder was way to much so I only used 1 tsp. I also left out the coconut as my family is not fans of coconut.
Provided by internetnut
Categories Drop Cookies
Time 25m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- In large mixing bowl, use mixing spoon or electric mixer to mix butter and brown sugar until smooth. Add eggs, mashed sweet potatoes, and vanilla; mix well.
- Add flour, baking powder, and cinnamon, a little at a time, while mixing. Continue mixing until well blended, about 3 minutes. Add coconut and mix well.
- Spoon tablespoonfuls of batter onto lightly greased or nonstick cookie sheet, about 1 1/2 inches apart, and bake in oven for about 10 minutes, or until browned. Continue baking in batches.
- Serve cookies as a sweet snack with honey and butter to spread on cookies.
Nutrition Facts : Calories 80.4, Fat 2.9, SaturatedFat 1.9, Cholesterol 13.9, Sodium 56.5, Carbohydrate 13, Fiber 0.4, Sugar 7.9, Protein 1
SWEET POTATO PIE COOKIES
If sweet potato is your pie of choice then these cookies are for you: They channel all the flavor of that Southern favorite in a fun two-bite package. The crust comes together quickly and gets pressed into a mini-muffin tin, no rolling necessary. We bake the crumble topping separately to keep it crisp and easy to put on the cookies after they come out of the oven. Any extra would be great on ice cream, yogurt or fruit-or make a double batch and keep it on hand for a quick topping for a future baked dessert.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 24 cookies
Number Of Ingredients 26
Steps:
- For the filling: Preheat the oven to 350 degrees F. Prick the sweet potato in several places and place it on a baking sheet. Bake until very tender, 45 to 50 minutes. Let cool. Scrape the flesh into a bowl and mash until smooth. Measure out 1 cup purée; reserve the remaining purée for another use.
- Place the 1 cup sweet potato purée in a medium bowl. Add the brown sugar, granulated sugar, egg, cream, vanilla, cinnamon and nutmeg and whisk until smooth. Set aside.
- Meanwhile, for the crust: Spray a 24-cup mini-muffin tin with cooking spray. Stir together the flour, baking powder, cinnamon, nutmeg and salt in a medium bowl. Combine the granulated sugar and butter in a mixer fitted with the paddle attachment. Beat on high until light and fluffy, 1 to 2 minutes. Scrape down the sides of the bowl and add the egg and vanilla. Beat until smooth. Add the dry ingredients and beat on low just until combined to form a smooth dough.
- Roll the dough into 24 (1-tablespoon size) balls. Press a ball into each muffin cup, covering the sides and bottoms to make cookie crusts. Refrigerate to firm up the crusts, about 30 minutes.
- While the crusts chill, make the crumble topping: Toss the flour, pecans, brown sugar, granulated sugar, cinnamon, salt and nutmeg together in a bowl. Drizzle with the melted butter and toss well with a fork until the mixture clumps together with some crumbs and some larger clumps. Spread on a parchment-lined baking sheet and bake at 350 degrees F until golden and crisp, 15 to 20 minutes. Let cool.
- Pour the filling into the chilled cookie crusts and bake at 350 degrees F until the crusts are golden and the filling is set, 25 to 30 minutes.
- Let the cookies sit in the pan until cool enough to handle, 5 to 10 minutes. Remove from the pan and place on a wire rack. Press the cooled crumble topping onto the cookies and let cool before serving.
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