I came up with this recipe several years ago. I have such admiration for the humble sweet potato. It is a golden gem. I love it in pies, whoopie pies, breads, casseroles, baked, fried, salads and of course cookies. It may seem weird to some folks using sweet potato in a cookie, but why not. We use pumpkin in cookies. I use it in cakes and muffins as well. They are moist, soft and will remind you of a cozy, cold day in fall, sitting next to a warm fire with a cup of joe, tea or hot cocoa. My hubby and daughter just adore them. They know when fall comes a calling, these cookies will be baking in the oven.
Recipe: approx. 18 to 22 cookies
Preheat oven to 350 degrees
2 sticks margarine ( do not use butter) room temperature
1 packed cup brown sugar
2 medium eggs room temperature
1 tsp. vanilla extract
1 cup mashed sweet potato ( I baked 2 medium size potatoes and scooped out the inside to equal one cup)
Sift dry ingredients
3 cups flour
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. ground ginger
1/2 of whole nutmeg, grated
Cream butter and sugar for 5 minutes in stand up mixer, add eggs continue to beat until light and fluffy, add vanilla, add potato and continue to beat until incorporated, add sifted dry ingredients. Let cookie dough rest for 20 minutes in bowl. Use small spring loaded ice cream scooper on a silpat lined cookie sheet. Bake for about 12 minutes.
Cream Cheese Glazed:
4 oz. cream cheese, room temperature
2 cups powder sugar
3 T. of water, add more to thin out for a creamy, but not runny glaze.
You can use a mixer or do by hand with a whisk or wooden spoon. Mix all ingredients until a smooth. Dip tops of cookies into glaze and put on a baking rack to drip. Sprinkle with cinnamon.