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Iced Purple Sweet Potato Cookies

A light and cake-y cookie made with Stokes Purple Sweet Potatoes
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 dozen cookies
Author Jeanne Fratello

Ingredients

  • 1 cup packed brown sugar
  • 3/4 cup butter softened
  • 1/2 medium Stokes Purple Sweet Potato cooked and mashed (about 1/2 cup)
  • 2 eggs
  • 1 3/4 cup flour
  • 1 tsp. baking soda
  • 1 tsp. ground ginger
  • 1/4 tsp. salt
  • For the icing:
  • 1 cup powdered sugar
  • 1 tablespoon blueberry juice

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.