Sweet Potato and Molasses Cookies

I’ve been mulling over the idea of a sweet potato cookie for a while now. I really love molasses spice cookies I was caught up on the argument if it ain’t broke don’t fix it. In the end I’m not trying to make the classic molasses cookie better, just adding a fun little winter twist. Sweet potatoes are a winter cooking staple for me, so why not add them to a cookie. The mashed sweet potato adds a richness and subtle earthy flavor that marries great with the molasses and spices.

Butter 

Sugar

Brown Sugar

Egg 

Sweet Potato (mashed) 

Molasses 

Flour 

Baking Soda

Salt 

Cardamom

Nutmeg 

Preheat oven to 350 degrees.

Steam a medium sized sweet potato, using desired method. I poke it with a fork and steam it in the microwave for 5 minutes, but you can also steam it in a pot of water. Remove peel and mash with a fork. Set aside to cool.  

Cream ½ cup room temp butter, ½ cup sugar, and ½ cup brown sugar. 

Add 1 egg, ½ cup mashed sweet potato, and 2 tablespoon molasses. Mix until combined. 

In a separate bowl whisk together dries: 2 ¾ cups flour, 1 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon cardamom, ½ teaspoon nutmeg. 

Add dries to the wet and mix on low until combined. 

Portion cookies with a cookie scooper or tablespoon. Roll dough in white sugar and place on a parchment lined sheet an inch apart. 

Bake cookies for 6 minutes, remove from the oven and press down with the bake of a flat bottomed measuring cup. This is how I get the crinkled look.

Bake for an additional 10 minutes or until edges are barely golden. 

*Everyone's oven is different! Baking times are a suggestion.