This week thought we’d take a little break from the avalanche of red and green cookies to try out a festive little cookie that’s…purple. Yes, purple.
These Iced Purple Sweet Potato Cookies are made with Stokes Purple Sweet Potatoes from Frieda’s Produce, and they’re frosted with icing that’s tinted purple with just a few drops of blueberry juice. They have very faint sweet potato aroma, and a light and cake-y texture. They’d be great for an afternoon tea… or they may just cause a stir at your next cookie exchange. Note: When you cook the purple sweet potatoes that they are a little more dense and fibrous than traditional sweet potatoes, so they may need a little extra cooking time. Also – we got the blueberry juice from defrosting some frozen blueberries and draining off the juice.
- 1 cup packed brown sugar
- ¾ cup butter, softened
- ½ medium Stokes Purple Sweet Potato, cooked and mashed (about ½ cup)
- 2 eggs
- 1¾ cup flour
- 1 tsp. baking soda
- 1 tsp. ground ginger
- ¼ tsp. salt
- For the icing:
- 1 cup powdered sugar
- 1 tablespoon blueberry juice
- In a mixing bowl, combine the butter and sugar and beat until creamy. Add the sweet potato and mix until blended. Add the eggs and mix thoroughly.
- In a small bowl, combine the flour, baking soda, and salt. Add the dry ingredients gradually to the sugar/butter mixture and stir to combine.
- Line two baking sheets with parchment paper. Spoon the dough in rounded teaspoonfuls onto the baking sheets. Bake at 375 degrees for 10 minutes or until lightly golden brown around the edges.
- While the cookies cool, stir together the powdered sugar and blueberry juice. Add milk to thin out the mixture if needed. Drizzle the icing over the cookies while they are still slightly warm. Makes 2 dozen cookies.
Blogger disclosure: I received free samples of Stokes Purple Sweet Potatoes from Frieda’s Produce. I did not receive compensation for this post.