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Sweet potato ginger cookies that turn out soft like muffin tops or whoopie pies.
Wrap a medium-sized sweet potato in foil and roast at 400ºF for 45 to 50 minutes (until the potato feels very soft). When cool enough to handle, mash the sweet potato flesh with a fork and set aside.
Lower oven temperature to 350ºF.
In a bowl, combine the flour, oats, baking powder, baking soda, salt, nutmeg, cinnamon and whisk to combine. Set aside.
In a mixer, cream the sugars and butter until smooth. Add the mashed sweet potato, ground ginger, orange zest, and vanilla and mix to combine. Add the egg and mix just until incorporated
Slowly incorporate the flour mixture into the wet mixture just until the dough forms.
On a parchment-lined or lightly oiled baking sheet, drop spoonfuls of dough. Bake for 12-14 minutes until the edges are golden brown.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!