Wednesday, November 23, 2011

Sweet Potato Pie Cookies

Mmmmmm sweet potato pie makes me so happy I could cry!!! 
Sweet potato pie COOKIES make mes crazy happy kooky!! 
My hubby Hungry Hank was watching the food network and came across this little gem of a recipe!

Here are the pictures of our cookies...I could have done a nicer job on the glaze application but it was 2:30am in the morning and this was one of 4 projects. 1) slow cooker tequila cilantro lime chicken 2) chocolate pumpkin mini pumpkins 3) fondant stems and leaves for mini pumpkins 4) preparing to freeze the 14 pureed sweet potato servings. 
We may need to make these again tonight because they are flying off the plate pretty darn quick!!!!

Sweet Potato Pie Cookies with Orange Glaze

Recipe courtesy The Neelys
Prep Time:
25 min
Inactive Prep Time:
1 hr 0 min
Cook Time:
18 min
24 to 36 cookies


  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 stick (1/2 cup) salted butter, room temperature
  • 1 cup granulated sugar
  • 3/4 cup light brown sugar
  • 1 egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup sweet potato puree
  • 1 cup chopped pecans

Orange Glaze:

  • 1 1/2 cups confectioners' sugar
  • 3 tablespoons freshly squeezed orange juice
  • 1 teaspoon vanilla extract


Preheat the oven to 375 degrees F and adjust racks to the middle position. Line 2 cookie sheets with parchment paper.
In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg, and salt.
Using a hand held mixer cream together the butter, granulated sugar and the brown sugar until light and fluffy and the volume has increased. Add the egg and the vanilla and mix until incorporated. Stir in the sweet potato puree and blend until smooth. Beat in the dry ingredients in increments and combine well. Stir in the pecans.
Drop by heaping tablespoons onto the prepared cookie sheets, leaving about 2 inches of space between each cookie. Bake until the cookies are lightly golden around the edges and they spring back from the touch, about 18 minutes. Let cool completely on the cookie sheets before glazing.
For the glaze:
Combine the confectioners' sugar, orange juice, and vanilla in a small bowl and stir until smooth. Drizzle over the cookies and let harden for 1 hour before serving.
Cook's Note: If you need to thin the glaze, add more orange juice. If you need to thicken it, add more confectioners' sugar.

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