15 Reviews

This recipe was awesome!!! I did not use raisins instead I fold in a half cup of pecans. They taste great they were more of a cake texture than a cookie texture. Just like other viewers I will try them with brown sugar next time. I also drizzled a homemade cream cheese coconut icing on top, so good my daughter, cousin & husband loved it. I didn't wait to roll them out scooped them rite away & baked. This is a keeper. Thanks.

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adventures-cook July 12, 2011

I preschool my daughter and a friend at home and we made these for this months baking project. I used whole wheat flour, pumpkin instead of sweet potato and substituted half the butter with applesauce. Next time I will use brown sugar instead of white, but we really enjoyed these fluffy cookies! Thanks for posting

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Motivated Mama October 29, 2009

These cookies were delicious. I made them even healthier by using splenda instead of sugar and cutting the butter down to 1 tbs and using 4 tbs of applesauce. This made them have a cakier texture, but they're so healthy and the flavor is lovely. Each cookie has like 24% of your vitamin A due to the sweet potatoes! Yum

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Katie P. July 24, 2008

For the African Dessert Challenge I chose to try this recipe. Instead of using sugar I chose to use part splenda and part honey. They came out good. Something different.

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BLUE ROSE June 30, 2008

What a treat Rita. These wonderful soft and moist, cookies are so flavorful. I bet they are even better the next day. The spices blend beautifully with the sweet potato and golden raisins. I substituted splenda for the sugar with good results. So glad I tried these for ZWT 4. Thank you so much for sharing.

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Baby Kato June 25, 2008

Most enjoyable and moist- like a slice of cake ! For ZWT 4 I subbed maple syrup and a banana for the sugar content - these also would make a great slice and could be iced if need be.

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katew June 24, 2008

These were a nice treat - soft and cakey. I chose not to refrigerate and simply dropped them after mixing and they turned out great. I substituted gluten free flour for regular and Splenda for the sugar with excellent results. I think these would be over the top with a white icing or glaze. Thank you for posting! Reviewed for ZWT4.

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DreamoBway June 21, 2008

Really nice taste, and sweet potatoes are so nutritious! I fooled with the preparation and ingredients several times, and never got anything close to dough that could be rolled. Even for drop cookies, the dough really needed some chilling. (Things I tried included draining the potatoes overnight before mashing, plumping the raisins in the milk overnight before adding, and using real butter and whole milk instead of my standard margarine and skim.) I finally decided the best thing was to bake it in an oiled and floured 9x9 cake pan, so that it comes out something like a gingerbread. I did discover that you can substitute half a banana for the butter, with no real impact on the resulting taste or texture.

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realbirdlady July 09, 2007
Mbatata (Sweet Potato) Cookies