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!
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.
Add a 1/2 cup raisins and 1/4 cup pecans and 2 tablespoons of brown sugar!
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.
Definitely more of a muffin texture. Not cookie-like at all. I searched out this recipe because I had a LOT of leftover cooked sweet potatoes. They lack in sweetness and adding raisins was a big help, but when finished I also felt they needed something. The cream cheese icing recommended would have been great, but I made a powdered sugar glaze that also brought up the sweetness level. My husband declared them quite delicious, so there you go!
* 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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