Sweet Potato Drop Cookies Recipes

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.

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.

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.

Steps:

• In a large bowl, cream together butter and sugar; beat in the egg, grated sweet potato, molasses and orange rind.
• Combine flour, salt, baking powder, baking soda, salt and ginger in another bowl; add these dry ingredients to the butter mixture alternately with buttermilk, mixing with electric mixer until well combined.
• Fold in dates and nuts.
• Drop by teaspoonfuls onto greased baking sheets. Bake at 375F 12-15 minutes.

Steps:

• 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.

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.