Autumn Splendor Soft Chewy Amish Sweet Potato Cookies
Looking for an alternative to pumpkin spice cookies this Fall? Look no further. These Amish Sweet Potato Cookies are soft and chewy with a mild spicy flavor that pairs perfectly with a cup of coffee or tea.
Servings: 4 ½ dozen
Calories: 0kcal
Ingredients
- 1½ cups cooked sweet potatoes from approximately 3 medium sweet potatoes, discard skins.
- 2 stick butter softened (I use salted butter)
- 2 teaspoons grated orange zest
- 1 cup packed brown sugar
- ½ cup dark molasses
- 1 teaspoon lemon juice
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon allspice
- 2 cups all-purpose flour
- 1 cup chopped pecans
Instructions
- Preheat oven to 375 degrees.
- In a large bowl, blend together the cooked sweet potatoes and butter until creamy.
- Add the grated orange zest, brown sugar, molasses and lemon juice. Blend until combined.
- Add the salt, baking soda, cinnamon, allspice and flour to the sweet potato mixture.
- Blend on low until completely combined.
- Switch to a wooden spoon and stir in the chopped pecans.
- Drop the batter by tablespoons onto a parchment lined baking sheets.
- Bake in a preheated oven for 15-17 minutes, rotating cookie sheets half way through baking.
- Remove the cookie sheets to a cooling rack and allow the cookies to cool.
- *Note - the cookies will firm up a little upon cooling but they will still be soft and chewy.
Notes
Tools and equipment:
baking sheets
parchment paper
hand blender
wooden spoon
tablespoons or mini cookie scoop
measuring cups
measuring spoons
large bowl
parchment paper
hand blender
wooden spoon
tablespoons or mini cookie scoop
measuring cups
measuring spoons
large bowl
Nutrition
Serving: 0 | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
