SWEET POTATO COOKIE BARS
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Provided by The Kitchen Whisperer
Number Of Ingredients 19
Steps:
- Preheat oven to 350F.
- Line a cookie sheet with parchment paper. To make bars, line 2 8×8 square pans with parchment leaving a 1" overhang.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the sweet potato, coconut oil and brown sugar.
- Add in the eggs one at a time and mix to incorporate.
- Add in the vanilla and mix just until blended.
- Stop the mixer and add in the oats, flour, cinnamon, salt, baking powder and baking soda.
- Turn the mixer on low to combine, stopping to scrape down the sides.
- Stop the mixer and add in the cranberries, raisins, coconut, pineapple and walnuts.
- Mix on low just until combined.
- To make cookies use medium size cookie scoop (about 1/4 cup) and scoop out the mixture gently compressing it into the scoop.
- Place on the parchment 1 1/2" apart (on a standard size tray you should be able to fit 12).
- Taking clean hands gently press the mounds down slightly.
- Bake for 9 minutes. The cookies will be soft still in the middle but the outside should be slightly firm.
- Place the tray on a cooling rack and allow to cool for 5 minutes.
- Using a spatula gently transfer the cookies to the cooling rack (off of the cookie tray) and cool completely.
- To make bars, evenly divide the mixture between the pans smoothing out and pressing down to make even.
- Bake for 18-22 minutes. The mixture top of the bars should be somewhat firm but have much give inside (the inside should be very soft but not mushy).
- Transfer the pan to a cooling rack and cool for at least one hour before lifting out.
- Grasping the parchment paper, gently lift out and cut into squares.
- Once cooled make the glaze by whisking together the powdered sugar, cinnamon and milk. You want this to be thick and produce a ribbon when the whisk is pulled away.
- Drizzle the glaze over top and allow to harden before storage.
- Store the cookies or the bars in an air tight container. I keep mine in my fridge as I prefer them cold.
SWEET POTATO BISCUITS WITH HONEY BUTTER
We often think of sweet potatoes in a supporting role as a side dish, mashed, baked whole, cubed and roasted. Here's another thought-why not give them a starring role for breakfast when made into biscuits? Served with cinnamon-honey butter, they're all kinds of awesome. -Cathy Bell, Joplin, Missouri
Provided by Taste of Home
Time 30m
Yield 15 biscuits (about 1/2 cup honey butter).
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first 6 ingredients. Cut in shortening until mixture resembles coarse crumbs. Combine sweet potatoes and cream; stir into crumb mixture just until moistened. Turn onto a lightly floured surface; gently knead 8-10 times., Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Reroll and repeat once. Place 1 in. apart on a greased baking sheet., Bake at 400° for 9-11 minutes or until golden brown. Meanwhile, in a small bowl, beat the butter, honey and cinnamon until blended. Serve with warm biscuits.
Nutrition Facts : Calories 186 calories, Fat 10g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 312mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.
GLAZED SWEET POTATO BISCUIT SQUARES
Bake these lightly-spiced potato biscuit squares using Betty Crocker® frosting - a sweet tea-time compliment!
Provided by Betty Crocker Kitchens
Categories Side Dish
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 450°. Pierce sweet potato with fork several times. Microwave on High 8 to 12 minutes or until tender. Let stand 5 minutes. Carefully peel potato. Place sweet potato in small bowl. Mash with potato masher until smooth. Stir in butter and buttermilk until smooth.
- Mix flour, sugar, baking powder, baking soda, salt and 1/2 teaspoon cinnamon in large bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like cornmeal. Stir in sweet potato mixture just until blended.
- Place dough on lightly floured surface. Knead 10 to 15 times. Pat into 10-inch square, about 1/2-inch thick. Cut into 16 (2 1/2-inch) squares. Place squares 1-inch apart on large ungreased cookie sheet. Bake 10 to 15 minutes or until top edges are deep golden brown. Remove from cookie sheet to wire rack. Cool 5 minutes.
- Mix frosting and 1/4 teaspoon cinnamon in small microwavable bowl. Microwave uncovered on High 5 to 10 seconds or until pourable. Drizzle over biscuits.
Nutrition Facts : Calories 350, Carbohydrate 38 g, Cholesterol 15 mg, Fat 4, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Biscuit, Sodium 250 mg
PINEAPPLE SWEET POTATOES
Baked sweet potatoes with a candied pineapple sauce!
Provided by Jo Allgauer
Categories Side Dish Vegetables Sweet Potatoes
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter one 9x13 inch baking dish.
- Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large bowl to cool. Peel and quarter.
- In a sauce pan, combine pineapple, sugar, cinnamon, ginger, nutmeg and cloves. Bring to boil and reduce heat.
- Arrange potatoes in a single layer in baking dish. Pour sauce over potatoes and bake for 45 minutes.
Nutrition Facts : Calories 232.2 calories, Carbohydrate 57.9 g, Fat 0.2 g, Fiber 3.6 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 62.4 mg, Sugar 40.9 g
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