The Pioneer Woman Tasty Kitchen
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Sweet Potato Ginger Cookies

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Sweet potato ginger cookies that turn out soft like muffin tops or whoopie pies.

Ingredients

  • 1  Medium Sweet Potato, To Yield 1 Cup Mashed Sweet Potato
  • 1-½ cup All-purpose Flour
  • 1 cup Old Fashioned Oats
  • 1 teaspoon Baking Soda
  • 1-½ teaspoon Baking Powder
  • 1 teaspoon Salt
  • ¼ teaspoons Ground Nutmeg
  • ½ teaspoons Ground Cinnamon
  • ¾ cups Brown Sugar, Packed
  • ½ cups Granulated Sugar
  • 1 stick Unsalted Butter
  • 1 Tablespoon Fresh Ginger, Grated
  • 1 whole Orange, Zest Only
  • 1 teaspoon Vanilla Extract
  • 1 whole Egg

Preparation

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.

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Profile photo of rinabeana

rinabeana on 1.3.2014

OH YUM! I never would have thought to put sweet potato in a cookie, and in fact I’m not a huge fan of sweet potatoes in which the sweet is accentuated (more of a savory girl). However, the sweet potato and ginger combo is delicious!

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