Sweet Potato Oatmeal Cookies offer an interesting old-fashioned twist on an oatmeal raisin cookie, with raisins, pecans and spice.
Sweet Potato Oatmeal Cookies
By Sue Lau | Palatable Pastime
Sweet Potato Oatmeal Cookies is my recipe of the day with the blogging group Baking Bloggers. We join hands monthly and post recipes on a similar topic that all are baked. The recipes can be sweet or savory—> as long as we get it into the oven.
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We vote on the topic to be made. This month we are baking potato recipes of all types.
Turns out I had an extra sweet potato in the fridge, so it found its way into some cookie dough. It’s not such a stretch really. Many autumn cookie recipes will use pumpkin. And sweet potato is very similar.
I really like the flavor these produced. As ingredients go, the sweet potato fit right into the profile. I’m sure I will be making these many times over the years.
And it encourages me to find even more things to do with the humble sweet potato.
Baking Bloggers: Potatoes of all Kinds
Baking Bloggers
-
- Aloo Channa Paneer Pie by Magical Ingredients
- Crispy Spicy Smashed Potatoes by Sneha’s Recipe
- Curry Kissed Tater Tots by Culinary Adventures with Camilla
- Ham and Broccoli Stuffed Potatoes by A Day in the Life on the Farm
- Stuffed Fingerling Potatoes by Sid’s Sea Palm Cooking
- Sweet Potato Oatmeal Cookies by Palatable Pastime
Sweet Potato Oatmeal Cookies
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Sweet Potato Oatmeal Cookies
Sweet Potato Oatmeal Cookies
Equipment
- cookie sheet
- parchment paper
Ingredients
- 1 cup butter (at room temperature)
- 3/4 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 3/4 cup mashed sweet potato
- 2 teaspoons vanilla
- 2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1-3/4 cups all-purpose flour
- 1 cup raisins
- 1 cup old-fashioned rolled oats
- 1 cup chopped pecans
Instructions
- Preheat oven to 375F.
- Cream together the butter, brown sugar, granulated sugar until smooth.
- Add the egg, mashed sweet potato and vanilla, mixing well.
- Mix in the spices, salt and baking soda, then gradually add the flour to form a dough.
- Fold in the oats, pecans and raisins.
- Drop dough from a rounded cookie scoop onto a parchment lined cookie sheet one dozen per pan.
- Bake for 12 minutes.
- Cool on pan 5 minutes, then slide the parchment onto a rack and finish cooling there.
- Proceed with remaining dough.
Notes
Nutrition
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I love this idea for leftover sweet potato. Very clever Sue.
Adding sweet potatoes is a great idea! Oatmeal, raisin, pecan, sweetpotatoes – you have listed all my favorite ingredients and the cookies look very delicious!
Could you use a different type of flour?
Doing so will change the recipe, depending on which flour. Some may be marginally acceptable and others not. If you test it, be prepared for it to fail or work depending. (Welcome to recipe testing and good luck!)
How long can they be stored for and how do you store them? Do they have to be eaten right away?
Keep them as you would any type of drop cookie like oatmeal. Best within a few days. Adding a piece of bread to your cookie jar helps some cookies stay moist and chewy longer but not a good idea for sugar cookies or gingersnaps. You can freeze- I usually would wrap in wax paper and slide that inside a ziploc freezer bag. Use within a month and be careful they don’t get crushed.