Chai-Spiced Sweet Potato Cookies

sweet potato cookies 2Sweet potatoes are guaranteed to show up in a CSA farm basket this time of year. Superfood or not, enthusiasm for this mighty root can start to wane as the weekly stash of spuds starts to back up.sweet potatoes 4

Determined to continue stretching my sweet potato repertoire, I came across a recipe for Chewy Chai-Spiced Sugar Cookies on the James Beard Foundation site. Chai spices blended together in a cookie. What’s not to love about that?

chai spicesThen I and took a stab at incorporating a little mashed sweet potato into the recipe — cutting out half of the butter and a little of the sugar in the process.sweet potato cookies 3

I packed up about 3/4 of the batch to send to Anna, who likes all things Chai, Bill enjoyed a few, and I recklessly consumed the rest, convinced that they were, after all,  low fat, low sugar and full of fabulous nutrients.sweet potato cookies closeup

Ingredients

  • 1/2 cup cooked and mashed sweet potato
  • 2 1/2 cups unbleached flour
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 1/4 cups raw sugar
  • 3 tsp. ground cinnamon
  • 1 tsp. ground cardamom
  • 1 tsp. ground ginger
  • 1/2 tsp. ground allspice
  • 1/4 tsp. finely ground pepper
  • 1/4 tsp. ground cloves
  • 1 stick (1/2 cup) unsalted butter, room temperature
  • 1 egg, room temperature
  • 1 tsp. vanilla extract

Directions

  • Cook and mash a sweet potato with a fork. I roasted a small sweet potato at 350 for 30-35 minutes rather than boiling it, in order to enhance the flavor and avoid the absorption of any additional liquid
  • Sift flour, soda, baking powder and salt.
  • Measure out spices and whisk together with sugar. Set aside 1/3 cup of the sugar and spice mixture for rolling cookies.
  • Beat the butter with the sugar and spice mixture for about 2 minutes. Beat in the egg, 1/2 cup of cooked sweet potatoes, and vanilla extract until fully incorporated.
  • Blend in dry ingredients and mix until just combined.
  • Roll the dough into 1-inch balls. Roll each ball in the reserved sugar and  spice mixture and place about 1 inch apart on a parchment-lined baking sheet.
  • Bake 10-12 minutes until the surface starts to crack. Keep cookies on the baking sheet for about 2 minutes before transferring to a wire rack.

2 thoughts on “Chai-Spiced Sweet Potato Cookies”

  1. Just fantastic! We had some friends who are gluten-free over so substituted the flour for almond meal. They were a HUGE hit -super chewy.
    Thanks for the great recipie!
    Claire.

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