Sunday, January 22, 2012

Sweet Potato Cookies with Honey Glaze

A trek to the grocery store yielded a few unused items in my pantry. Randomly purchased and sitting isolated in the fruit bowl, this sweet potato was meant for something...unusual. The recipe formed itself and in thinking what could possibly work, I had already started the process. Creativity in the kitchen is a fun hobby, and though it can make the work a bit more challenging the results are usually quite tasty!

Prep Time: 25 Minutes
30 Cookies

Sweet Potato Cookies
1 Cup Sweet Potato (approx. 5"), Mashed
1 1/2 Cup Flour, All-Purpose
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1 1/2 Teaspoons Cinnamon, Ground
1 Cup Light Brown Sugar, Packed
1/2 Tablespoon Vanilla Extract
2 Egg Whites
6 Tablespoons Butter, Unsalted, Softened
1/2 Cup Greek Yogurt, Nonfat, Plain

Honey Glaze
3 Tablespoon Confectioners Sugar
2 Tablespoons Honey, Amber
1 Tablespoon Water

When I bake I tend to lay out the ingredients to be sure everything...and I mean in front of my eyes. Baking is a science. Though I enjoy going off course and experimenting with how things work, it's a good idea to get in the habit when using more than a handful of ingredients.

Cube one 5" sweet potato and boil on medium-high heat for 15 minutes. Drain water and set aside to cool. Once a comfortable temperature (chef's discretion), peel off the outer skin from the cubes. Mash potatoes until a smooth consistency and set aside.

Sweet Potatoes, Cubed, Boiling

In a large mixing bowl, combine wet ingredients (vanilla, egg whites, butter, yogurt). In a separate bowl combine all dry ingredients (flour, baking powder, baking soda, cinnamon, brown sugar). Using a whisk, mix the dry ingredients into the larger mixing bowl until smooth in texture. Fold mashed sweet potatoes into mixture with a spatula until evenly mixed.

Sweet Potato Cookie Batter
Drop cookie batter by small spoonfuls (approx. 1") onto a parchment paper lined (or greased) cookie sheet, providing ample space for the cookies to expand as they bake. Bake at 375 degrees for 15-20 minutes until cookies are golden and inserted toothpick comes out clean.

Sweet Potato Cookies
On their own, the cookies are a soft cake-like semi-sweet concoction that would pair easily with a coffee or tea. When I did just that, I thought: what would some honey do? And thus the glaze came about - a very simple addition to sweeten up the cookies for a standalone eat. In a small bowl, whisk the confectioners sugar, honey, and water together. Quickly drizzle over the cookies and allow to set. Enjoy...but be warned, it is hard to have just one!

Nutrition Info (1 cookie)
Calories: 68, Fat: 2.4g, Sat. Fat: 1.5g, Cholest.: 6.1mg, Sodium: 47.8mg, Carb.: 10.3g, Fiber: 0.4g, Sugars: 4.6g, Protein: 1.4g

2 Responses so far.

  1. Yui says:

    You have such a great recipe here. I love cooking, well baking especially. I always love the sweet smell every time I bake cookies or bread. Can you please explain to me what is confectioners sugar? And if I can't get this sugar, can I replace it with powdered sugar?

  2. Andrew Y. says:

    Thanks! Glad you enjoyed it. Baking is a great process and nothing beats the smell of a fresh cookie! Cinnamon and vanilla tend to be the mouthwatering scents that make me want to use them more often.

    Confectioner's sugar is a super fine sugar, also known as powdered sugar - you can find it in your local grocery store. :-) The honey glaze is a quick addition that adds to the cookie but is by no means necessary. After thinking of the taste, I thought of the subtle sweetness that honey would bring - a cinnamon butter would also fit quite well. Have fun!

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