Mbatata (Sweet Potato) Cookies

"Malawi is known as the "warm heart of Africa" due to the friendliness of Malawian people. These cookies can be cut in the shape of hearts to commemerate the Malawian people."
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by BLUE ROSE photo by BLUE ROSE
photo by adventures-cook photo by adventures-cook
photo by Baby Kato photo by Baby Kato
photo by DreamoBway photo by DreamoBway
Ready In:
35mins
Ingredients:
10
Yields:
40 cookies
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ingredients

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directions

  • Preheat oven to 375 degrees. Mix sweet potatoes, milk, and melted butter and beat well. Sift and stir in the remaining ingredients. Drop by spoonfulls onto greased cookie sheet and bake 15 minutes.
  • Or chill 1-2 hour then turn onto a floured board, knead lightly and roll out 1/2 an inch thick. Cut with a cookie cutter. Place cookies on a greased baking sheet, and bake for 15 minutes. Sprinkle some cinnamon/sugar mixture on top.

Questions & Replies

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  1. Amy S.
    I was only able to get 20 very small cookies out of this recipe, has anyone been able to get 40?
     
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Reviews

  1. adventures-cook
    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.
     
  2. Motivated Mama
    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
     
  3. Katie P.
    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
     
  4. BLUE ROSE
    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.
     
  5. Baby Kato
    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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Tweaks

  1. Berni C.
    Love how these turned out! I chose to drop by teaspoon, not chill, so to me they seem more like a little biscuit than cookie. I tweaked a bit by using vanilla Almond milk in place of regular. Divided sugar, half regular, half Splenda brown. Traded in the raisins for pecan pieces. Added 1/2 tsp Mexican vanilla. Can't wait to have the hubbs try them!
     
  2. Motivated Mama
    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
     
  3. Katie P.
    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
     
  4. DreamoBway
    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.
     
  5. realbirdlady
    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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