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Sweet Potato Spice Cookies

 Sweet Potato Spice Cookies
Shredded sweet potatoes, butterscotch chips, pecans, coconut and spices are creatively combined in a one-of-a-kind cookie that always brings rave reviews. —Ruth Shaffer, Elizabethville, Pennsylvania
42 ServingsPrep: 15 min. Bake: 15 min./batch

Ingredients

  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1/4 cup packed brown sugar
  • 1 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 cup butterscotch chips
  • 1 cup flaked coconut
  • 1 cup chopped pecans

Directions

  • In a large bowl, cream butter and sugars until light and fluffy. Beat
  • in the egg, sweet potato and orange juice concentrate. Combine the
  • flour, baking powder, cinnamon, baking soda, salt and nutmeg;
  • gradually add to the creamed mixture and mix well. Stir in the
  • remaining ingredients.
  • Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets.
  • Bake at 350° for 14-16 minutes or until firm. Remove to wire

2 of 2

Sweet Potato Spice Cookies (continued)

Directions (continued)

  • racks to cool. Yield: 7 dozen.
Nutritional Facts: 1 serving (2 each) equals 152 calories, 8 g fat (4 g saturated fat), 14 mg cholesterol, 99 mg sodium, 19 g carbohydrate, 1 g fiber, 2 g protein.