A light and cake-y cookie made with Stokes Purple Sweet Potatoes
Course
Dessert
Cuisine
American
Prep Time15minutes
Cook Time10minutes
Total Time25minutes
Servings2dozen cookies
AuthorJeanne Fratello
Ingredients
1cuppacked brown sugar
3/4cupbuttersoftened
1/2medium Stokes Purple Sweet Potatocooked and mashed (about 1/2 cup)
2eggs
1 3/4cupflour
1tsp.baking soda
1tsp.ground ginger
1/4tsp.salt
For the icing:
1cuppowdered sugar
1tablespoonblueberry juice
Instructions
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.