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?
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.
- 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
- 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.