Raisin Sweet Potato Cookies Recipe

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Raisin Sweet Potato Cookies Recipe
Raisin Sweet Potato Cookies Recipe photo by Taste of Home
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Raisin Sweet Potato Cookies Recipe

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Publisher Photo
Cozy up to the fire with a plate of satisfyingly sweet cookies that taste like home. Serve the treats with a mug of hot chai tea or ice-cold milk, and no one will be able to resist them. —Jacque Sue Meyer, Lohman, Missouri
Featured In: Fall Cookies
MAKES:
60 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min./batch
MAKES:
60 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min./batch

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 cup mashed sweet potato
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1 cup chopped pecans
  • 1 cup raisins

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, sweet potato and vanilla. Combine the flour, baking powder, cinnamon, baking soda, salt and allspice; gradually add to creamed mixture and mix well. Fold in pecans and raisins.
Drop by tablespoonfuls 1 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until edges begin to brown. Cool for 1 minute before removing to wire racks. Store in an airtight container. Yield: 5 dozen.
Originally published as Raisin Sweet Potato Cookies in Simple & Delicious October/November 2011, p59

Nutritional Facts

1 cookie: 81 calories, 5g fat (2g saturated fat), 12mg cholesterol, 61mg sodium, 10g carbohydrate (5g sugars, 1g fiber), 1g protein.

  • 1 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 cup mashed sweet potato
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1 cup chopped pecans
  • 1 cup raisins
  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, sweet potato and vanilla. Combine the flour, baking powder, cinnamon, baking soda, salt and allspice; gradually add to creamed mixture and mix well. Fold in pecans and raisins.
  2. Drop by tablespoonfuls 1 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until edges begin to brown. Cool for 1 minute before removing to wire racks. Store in an airtight container. Yield: 5 dozen.
Originally published as Raisin Sweet Potato Cookies in Simple & Delicious October/November 2011, p59

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Reviews forRaisin Sweet Potato Cookies

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mike_r_92372 User ID: 1580045 243857
Reviewed Feb. 15, 2016

"Truly enjoyed these cookies. And here is the but...replacing 1/2 of the butter with 1/2 cup of unsweetened applesauce did not change the perfection of these cookies other than the fat and cholesterol amounts."

MY REVIEW
Ruby Ross User ID: 1778351 94341
Reviewed Nov. 13, 2014

"These cookies are so moist and delicious. Great recipe; will make again and again."

MY REVIEW
Carolynfrancis User ID: 7492299 94337
Reviewed Nov. 13, 2014

"These cookie were the best, since my family does like pumpkin, and this time of year that is most recipes. The sweet potato was a great idea. Not to sweet, just right."

MY REVIEW
Cklee1403 User ID: 7760621 176859
Reviewed Nov. 7, 2014

"These cookies turned out yummy although it didn't yield as many as the original recipe instead of raisins I used craisins and they turned out fine"

MY REVIEW
harrywest711 User ID: 1518106 176858
Reviewed Nov. 6, 2014

"It's nice to read a review that someone doesn't change the recipe..I hate it when people but in their own way if making it. Leave it alone, it's not your recipe."

MY REVIEW
kitchenmaid User ID: 62335 179598
Reviewed Jan. 14, 2013

"Made a batch of these cookies today....They passed the test. A keeper for sure.....I made them as per recipe, didn't change a thing."

MY REVIEW
lclaywell User ID: 3662482 101976
Reviewed Oct. 22, 2011

"My husband loves the sweet potato bread that I make every year around Christmas, so I decided to try these cookies. Yum!They are very moist and tasty and a great way to use sweet potatoes, especially if you grow them and have several on hand. I will definitely be making again."

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