Sweet Potato Spice Cookies




I know, another lame title.  My brain is fried.  I have spent the past several days knee deep in receipts, expenses and paperwork in preparation for the filing of our taxes on April 15th.  I'm still not done.

Could I be any more last minute?

It's hard to get motivated to get things organized any earlier since we always have to pay. 

Anyways, there is nothing like a cookie when it comes to lightening up a boring job, especially a Sweet Potato Spice Cookie.  These are of course another genius invention by some potato lover somewhere.  They are just so, so good; soft, chewy and crunchy.  The perfect cookie trifecta.




This will also be my entry for April's Potato Ho Down, happening appropriately on tax day, April 15th.

If you are currently up to your ears in tax receipts, these cookies would be a good distraction.




Here's what you will need:  Butter, sugar, brown sugar, egg, sweet potato, orange juice concentrate, all-purpose flour, baking powder, ground cinnamon, baking soda, salt, ground nutmeg, quick-cooking oats, butterscotch chips, coconut and pecans.




Combine 2 cups flour, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon baking soda, 1/2 teaspoon salt and 1/4 teaspoon ground nutmeg.  Set aside.


 
In a large bowl, cream 3/4 cup butter, 1 cup granulated sugar and 1/4 cup brown sugar until light and fluffy, about 3-4 minutes.  Beat in an egg, sweet potato and 3 Tablespoons orange juice concentrate.  Gradually add in flour mixture and mix until fully combined.




Stir in 1-1/2 cups butterscotch chips, 1-1/4 cups quick-cooking oats, 1 cup coconut and 1 cup chopped pecans.




Drop by rounded spoonfuls onto greased baking sheets 2 inches apart.  However if you use a baking mat or parchment, greasing is not necessary.  I also pushed 5-6 extra butterscotch chips into the tops of my cookies.  Bake in a 350 degree oven for 14-16 minutes.  Remove to wire racks to cool.




These are healthy right?




Who doesn't need a collage of cookies?




Just make them.


Sweet Potato Spice Cookies
Inspired by Taste of Home Baking Classics

3/4 cup butter, room temperature
1 cup granulated sugar
1/4 cup brown sugar, packed
1 large egg
1 cup finely shredded uncooked sweet potato
3 Tablespoons orange juice concentrate
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1-1/4 cups quick-cooking oats
1-1/2 cups butterscotch chips
1 cup sweetened coconut
1 cup chopped pecans

Combine flour, baking powder, cinnamon, baking soda, salt and nutmeg.  Set aside.

In a large bowl, cream butter and sugars until light and fluffy, about 3-4 minutes.  Beat in an egg, sweet potato and orange juice concentrate.  Gradually add in flour mixture and mix until fully combined.

Stir in butterscotch chips, oats, coconut and pecans.

Drop by rounded spoonfuls onto greased baking sheets 2 inches apart.  However if you use a baking mat or parchment, greasing is not necessary.  I also pushed 5-6 extra butterscotch chips into the tops of my cookies.  Bake in a 350 degree oven for 14-16 minutes.  Remove to wire racks to cool.

What I Was Cooking Up One Year Ago Today:  You'll Never Make a Different Muffin Again...You Won't 

Posted by Noble Pig at Tuesday, March 24, 2009 12:35 AM
Categories: .Desserts

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