Wednesday, June 11, 2008

Sweet Potato Cookies

In order to use up an extra cup of sweet potato I had left over from making sweet potato pie, I made a few changes to a pumpkin cookie recipe I've been using for years. The result is a soft, cake-y cookie that will have you reaching for another. (They also happen to be vegan if you use the right sugar!)

Sweet Potato Cookies

2 cups sifted flour
2 tsp baking soda
1/4 tsp salt
1 1/2 tsp cinnamon
1/2 cup Earth Balance
1 cup sugar
1 tsp vanilla
1 cup boiled and mashed sweet potato

Preheat oven to 365 degrees F. Mix flour, soda, salt, and cinnamon with large wire whisk. Set aside. Cream Earth Balance and sugar. Add vanilla and sweet potato. Mix well. Slowly add dry ingredients. Roll into about 1-inch balls and place 2 inches apart on greased baking sheet. Bake about 12 minutes until lightly browned. Cool on wire racks. Make a glaze of confectioners' sugar and water and drizzle over cookies.

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