Best Sweet Potato Spice Cookies Recipes

RAISIN SWEET POTATO COOKIES

Raisin Sweet Potato Cookies image

Cozy up to the fire with a plate of satisfyingly sweet cookies that taste like home. Serve the treats with a mug of hot chai tea or ice-cold milk, and no one will be able to resist them. -Jacque Sue Meyer, Lohman, Missouri

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 5 dozen.

Number Of Ingredients 13

Ingredients

1 cup butter, softened
1 cup sugar
1 large egg, room temperature
1 cup mashed sweet potato
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground allspice
1 cup chopped pecans
1 cup raisins

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, sweet potato and vanilla. Combine the flour, baking powder, cinnamon, baking soda, salt and allspice; gradually add to creamed mixture and mix well. Fold in pecans and raisins., Drop by tablespoonfuls 1 in. apart onto ungreased baking sheets. Bake at 375° until edges begin to brown, for 10-12 minutes. Cool for 1 minute before removing to wire racks. Store in an airtight container.

Nutrition Facts : Calories 81 calories, Fat 5g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 61mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.

SPICED SWEET POTATO SANDWICH COOKIES

Spiced Sweet Potato Sandwich Cookies image

These sandwich cookies have quite a little kick! The cayenne and pumpkin pie spices really shine. The moist, cakey cookie is loaded with sweet potato flavor that really complements the creamy salted caramel frosting. It's a delightful surprise how well the flavors work together in this yummy cookie.

Provided by V Seward

Categories Cookies

Time 1h

Number Of Ingredients 17

Ingredients

1 c butter, softened
3/4 c confectioners' sugar (powdered sugar)
2 tsp vanilla extract
3/4 can(s) sweet potatoes, whole canned, pureed (1 lb. 13 oz. can)
2 1/2 c all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
1 tsp nutmeg, freshly grated
1 1/2 tsp pumpkin pie spices
1/2 tsp cardamon, ground
1/4 tsp cayenne pepper
CARAMEL CREAM FILLING (2 3/4 CUP)
1 1/4 c confectioners' sugar
1/4 tsp salt
3/4 c plus 2 tbsp heavy whipping cream, chilled
1/2 c butter, softened
3 Tbsp caramel ice cream topping

Steps:

1. In a large bowl, beat butter at medium speed with an electric mixer until creamy.
2. Gradually add sugar, beating until smooth.
3. Beat in vanilla and sweet potato.
4. In a medium bowl, whisk together flour, baking powder, salt, nutmeg, pumpkin pie spice, cardamom, and cayenne.
5. Gradually add flour mixture to butter mixture.
6. Beating at low speed until combined.
7. Divide dough in half; flatten each into a disk.
8. Roll each disk to ¼-inch thickness between 2 sheets of wax paper. Refrigerate until firm, about 20 minutes.
9. Preheat oven to 350°. Line 2 baking sheets with parchment paper.
10. Working with one portion of dough at a time, remove top piece of wax paper; cut with a 2-inch round cutter.
11. Place cookies 1 inch apart on prepared baking sheets.
12. Bake until edges are golden, 12 to 14 minutes. Cool on baking sheets 1 minute.
13. Transfer to wire racks and cool completely.
14. CARAMEL CREAM FILLING - MAKES ABOUT 2¾ CUPS
15. In the work bowl of a food processor combine sugar, salt, cream, butter, and ice cream topping.
16. Process until thickened slightly.
17. Will look clumpy before creamy.
18. Transfer mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat until light and fluffy, stopping occasionally to scrape down the sides of bowl, about 15 minutes. Do not overmix.
19. Transfer filling to a pastry bag fitted with a large round or star tip. Pipe about 2-3 teaspoons Caramel Cream Filling onto half of cookies.
20. Top with remaining cookies. Serve immediately.
21. Chef's Note: While these cookies can be baked up to 1 day in advance, do not fill them until ready to serve. (You can also refrigerate half the cookies that have the cream filling for about 10 minutes to firm before placing the top cookie on.)