Recipe by Suzanne Stull
"Similar to Carrot Cookies. May frost with cream cheese frosting if you like."
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sifted all-purpose flour
peeled, shredded sweet potato
These cookies were awesome...I don't know what the other raters did to make them taste so bad but I did exactly what the recipe said and they came out really good...They weren't too much like cookies, more like little fluffy breads, but I sandwiched two with cream cheese and it was soooo yummmy!
These were the most boring cookies I have ever tasted and even frosting did not improve them much. Got my friends to rate them and they didn't get one good report. Ended up throwing the last of them out as I wouldn't even use them in trifle !
This would make a better muffin than a cookie. Add 1/4 cup of applesauce to sweeten it up a bit.
My rating for this recipe would be "0" stars if possible. I will have to agree with Sheila; there is something missing in this recipe. "Taste" There is none.
Not bad,but I substituted the potato
with fresh bay scallops.
I goofed and melted the butter, not being much of a cook, I didn't realize that softened butter and melted aren't the same thing. It was a good mistake to make. They made wonderful muffin cookies! Everyone loved them. Also, as I cannot eat wheat, I subbed Bob's Red Mill Wheat and Gluten Free Flour and had great results.
Add a 1/2 cup raisins and 1/4 cup pecans and 2 tablespoons of brown sugar!
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet Potato Cookies
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 50
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