Are you all feeling the chilly weather? Finally the rain has taken over and now days are filled with either downpours or soft drizzle. It’s that time where you wonder whether it is still morning, because of the gloominess, until you look at the clock. I am sure most of us wish we just stayed snuggled up almost all day( I do!). It’s that time that teas find their way in our daily meals.
So the other day, I had sweet potatoes left over from making katogo (recipe coming soon). The weather was cold and wet and I wished the house was filled with warm sweet scents and aromas. So we got cooking…err baking. These cookies have a sweet potato base in the middle and it is really really (really) good. So while you are dreaming of having something warm to lighten up the gloominess, I suggest you get your sweet potatoes out, flour and all things nice and make these cookies. You will not regret.
What you will need:
Cookie dough
2 ½ C. Baking flour
½ Tsp. Baking powder
1 C. Butter/Margarine, melted
¾ C. Sugar
1 Egg
¼ C. Milk/Water
Sweet potato filling
1 C. Sweet potato, boiled and mashed
Juice of ½ Lemon
1 Tbsp. Sugar
1 Tbsp. Cinnamon
Pinch of salt
Method
Filling
In a bowl, Mix the mashed sweet potato with the lemon juice till well combined. A paste-like consistency will form. Add the sugar, cinnamon and salt and mix well. Set aside.
Cookie dough
In a large bowl, mix all ingredients together starting with the dry ingredients (flour, baking powder, sugar).
Next, add the wet ingredients (butter, egg and vanilla extract and milk). Keep mixing till the mixture is coarse but well blended and has formed firm dough.
On a floured surface, roll out the dough till thin (make sure it can still be lifted though). On top of the rolled cookie dough, add the sweet potato filling and spread it out evenly half way on the dough. Flip the other half of the dough on top of the spread out filling and press firmly. Now, using a cookie cutter or glass, cut out the cookies.
If you are using an oven toaster, bake the cookies for 15 to 20 minutes or until they start turning golden brown and release a warm aroma. If you are using a regular oven, use the usual cookie baking regulations. If you don’t have any oven, you can pan bake them using this method. It works! Let the cookies cool down as they harden.
Makes 20+. Now that they are ready to eat, serve them with a warm cup of hot tea.
🙂
Sophie
PS: Forgive my lack of rolling a perfect shape. I am working on that!
Wonderful post
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Cool recipe! I would love to try it!
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Absolutely! It is one of those recipes that surprise you with the flavor combination. Let me know when you do.
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Wow these look really yummy Sophie! Will definitely have to give them a try – will try with our native sweet potato here in New Zealand; Kumara!
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Bee, I have never heard of the word kumara before but it sounds exciting. Do share when you try them. They are a real treat. 🙂
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Wow these sound really interesting Sophie! Will definitely have to try with our native sweet potatoes – Kumara!
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These look really interesting Sophie! Will definitely have to give them a try using our native sweet potato in New Zealand; Kumara!
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These look absolutely delicious!! I really love sweet potato in desserts. Thank you for showing me a new way to cook it! x
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Thank you for stopping by. Sweet potatoes are so versatile! I am glad you like them. Thanks for the Bloglovin follow.
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I love the recipe dear Sophia, i am going to try this
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hi Sophie. i have for long had an idea of making sweet potato cookies for business. thanks a lot. please tell me about their durability and what natural preservatives i may put. thank you-Benjamin in mbarara
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Hello Benjamin. I will be sending you an email soon.
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