Great tasting cookies that are easy and fun to make - plus they differ from the cliche chocolate chip cookies. You will be surprised at how delicious and moist these are.

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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Sift the flour, baking powder, baking soda and salt into a bowl, and set aside.

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  • In a large bowl, cream together the butter and sugar until smooth. Stir in the lemon zest, honey, nutmeg and egg until well blended, then mix in the sweet potato. Stir in the flour using a large spoon until just blended in. Form tablespoons of dough into balls, and place onto ungreased baking sheets about 2 inches apart.

  • Bake for 7 minutes in the preheated oven, or until the edges are starting to brown lightly. Let the cookies cool on the baking sheet for about 5 minutes before removing to wire racks to cool completely.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

72.1 calories; 1.2 g protein; 10.8 g carbohydrates; 11.9 mg cholesterol; 71 mg sodium. Full Nutrition

Reviews (32)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/14/2004
This is by far the strangest cookie I have ever made. It has almost a cake-like texture; VERY soft and fluffy and the flavor of the nutmeg comes out beautifully (I also added a teaspoon of vanilla extract) with a perfect hint of sweet potato goodness. Fresh out of the oven it didn't seem to have too much flavor although the texture was lovely. I waited for it to set for a while and about four hours later it was perfect. I've eaten five already and made a batch of thirty. By their quality I'd say they'll be gone the second my apartmentmates wake up tomorrow; _ Unexpectedly excellent recipe: Bravo! Read More
(30)

Most helpful critical review

Rating: 3 stars
11/15/2008
These are tasty but they definitely taste like healthy cookies. To boost this flavor use whole wheat flour. The consistency is somewhere between a cake-like cookie and a scone. They do not expand much while baking are are a breeze to get off the pan. I baked them for 9 minutes. One lemon will give roughly enough zest for a double recipe. I also added some cinnamon to the recipe. Read More
(9)
34 Ratings
  • 5 star values: 13
  • 4 star values: 11
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
11/14/2004
This is by far the strangest cookie I have ever made. It has almost a cake-like texture; VERY soft and fluffy and the flavor of the nutmeg comes out beautifully (I also added a teaspoon of vanilla extract) with a perfect hint of sweet potato goodness. Fresh out of the oven it didn't seem to have too much flavor although the texture was lovely. I waited for it to set for a while and about four hours later it was perfect. I've eaten five already and made a batch of thirty. By their quality I'd say they'll be gone the second my apartmentmates wake up tomorrow; _ Unexpectedly excellent recipe: Bravo! Read More
(30)
Rating: 5 stars
10/27/2007
These cookies are absolutely delicious - very light and extremely moist. I am a health nut so I tweaked the recipe a little bit - I used 1/2 cup applesauce and 1/2 cup canola oil in place of the butter. I also added 1 teasp. of vanilla extract. And I ended up baking the cookies for about 10 minutes. I would definitely make this recipe again - the lemon zest added a nice kick. I baked them last night left them overnight to cool and tried them this morning - absolutely delicious and healthier than many other cookie recipes! Read More
(25)
Rating: 5 stars
11/22/2005
What an unexpected treat. I tried this recipe for fun but it is really good. I used a bit more sugar than the recipe and added vanilla (1 tsp. They have a wonderful texture. I made the first batch plain and added a simple glaze on top. The second batch I pushed a mini marchmallow in the middle and topped with a bit of brown sugar like a mini sweet potato casserole. They looked really cute and were a great thanksgiving warm up. Read More
(15)
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Rating: 3 stars
11/15/2008
These are tasty but they definitely taste like healthy cookies. To boost this flavor use whole wheat flour. The consistency is somewhere between a cake-like cookie and a scone. They do not expand much while baking are are a breeze to get off the pan. I baked them for 9 minutes. One lemon will give roughly enough zest for a double recipe. I also added some cinnamon to the recipe. Read More
(9)
Rating: 5 stars
10/13/2008
These cookies were wonderful. Moist and refreshingly different and healthy. I agree with the other reviews that they are more of a biscuit consistency. I dipped the tops in colored sugar so that they would appeal to my toddler who initially said no to the sweet potato. She loves them. I also subbed 1/2 cup wheat germ and 1/2 whole wheat flour. They were still delicious. Read More
(7)
Rating: 4 stars
05/03/2005
These cookies came out more like baking powder biscuits! Not at all like a typical cookie. They had pretty good flavor the next day. I followed the recipe exactly and then added about 1/2 cup of shredded zucchini. I made one sheet and decided to use the rest of the dough for biscuits. They are very pretty with specks of orange and green and they are not too sweet so they'll go well with a ham dinner. Not what I expected but interesting just the same. Also my 2 year old likes them even though there are veggies in them!! Thank you! Read More
(6)
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Rating: 5 stars
01/13/2009
I had peeled one too many sweet potatoes while making dinner tonight so I looked up a recipe that I'd be able to use up my extra sweet potato. This recipe fit the bill perfectly! These cookies are sooo good! But what really took them over the top was when I realized that I had some leftover lemon cream cheese icing from my son's birthday cake the other day. I put a small smear of icing on each cookie.... AWESOME!!! Read More
(5)
Rating: 4 stars
04/09/2012
Thanks to the reviews for giving good feedback on these cookies. That helped me know what I would get and how I might want to tweak the recipe as I went along. The reviewers said it was like a biscuit so I cut back to 1 tsp of baking powder and increased to 2 eggs. That made the cookies more like little puffy cakes. I like the glaze idea also but they are also good without glaze. Next time I will roll the ball of batter before spooning it onto the baking pan to get a rounder finished shape in the cookie. I would also try them with already-baked and sweetened chunks of sweet potato in the batter in place of or in addition to the shreds of raw sweet potato. Overall I great cookie! Read More
(5)
Rating: 4 stars
11/12/2005
I made these cookies using Japanese sweet potato (satsumaimo) and they turned out very well. Was a bit worried when I started to mix everything together (seemed like way too much flour) but they ended up fine. Nice delicate flavour (after reading other reviews I added 1/2 tsp vanilla). Turned out like little scone-cookies. My husband took them to work where they were apparently gobbled up by his Japanese co-workers. Would definately make again perhaps experiment more with different flavour additions. Read More
(4)