Sweet Potato Cookies

Submitted by internetnut

"Soft, and moist kinda like a cake mix cookie. This is a great way to use leftover sweet potatoes. I got this recipe from Holidays Of The World Cookbook For Students. This recipe is from Trinidad & Tobago. They My family is not big sweet potato fans thought they were good. When I made this recipe I used Splenda brown sugar for the brown sugar. I also thought 4 tsp. baking powder was way to much so I only used 1 tsp. I also left out the coconut as my family is not fans of coconut."

 

• Ready In: 25mins
• Ingredients: 9
• Yields: dozen
• Serves: 48

ingredients

• 1⁄2 cup butter or 1/2 cup margarine, at room temperature
• 1 1⁄2 cups light brown sugar
• 2 eggs
• 1 cup mashed sweet potatoes (boil 1 small potato until tender and peel after it cools)
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 cup shredded coconut

directions

1. Preheat oven to 375.
2. In large mixing bowl, use mixing spoon or electric mixer to mix butter and brown sugar until smooth. Add eggs, mashed sweet potatoes, and vanilla; mix well.
3. Add flour, baking powder, and cinnamon, a little at a time, while mixing. Continue mixing until well blended, about 3 minutes. Add coconut and mix well.
4. Spoon tablespoonfuls of batter onto lightly greased or nonstick cookie sheet, about 1 1/2 inches apart, and bake in oven for about 10 minutes, or until browned. Continue baking in batches.
5. Serve cookies as a sweet snack with honey and butter to spread on cookies.