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Sweet Potato Holiday Cookies


"A holiday recipe to help with that one sweet potato you had left over."
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43 m servings 130 cals
Original recipe yields 24 servings (2 dozen cookies)

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Sift flour, baking powder, cinnamon, baking soda, nutmeg, allspice, ginger, and salt into a bowl.
  3. Beat butter, white sugar, and brown sugar in a bowl until smooth and creamy. Mix in honey, egg, and lemon zest until well blended. Fold in sweet potato. Stir in flour mixture with a large spoon until dough is just blended.
  4. Shape tablespoonfuls of dough into balls and place 2 inches apart on ungreased baking sheets.
  5. Bake in the preheated oven until edges start to brown, about 8 minutes. Cool on the baking sheets for 5 minutes; transfer to wire racks to cool completely, about 10 minutes.


  • Cook's Note:
  • Substitute lemon juice for the zest if preferred.

Nutrition Facts

Per Serving: 130 calories; 6.1 g fat; 17.6 g carbohydrates; 1.7 g protein; 23 mg cholesterol; 126 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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I used a combination of Spelt, Coconut, Almond and Flax flour. I don't know how this changed the recipe from the original but I didn't get the balls to spread much and had little round fluffy c...

I cheated and made these into bars... just didnt have the time to do individual cookies. I added walnuts and baked the pan for about 30 minutes. These tasted the very best when still warm.. wea...