When I saw this recipe from Vanilla Sugar I thought what a weird cookie! But since she and her husband’s office mates swear it’s good I decided to give it a go. It tasted more cake than cookie. Initially I thought it was under baked because I tasted something soft in the middle. It turned out to be the sweet potato. This recipe uses less sugar than normal cookie recipes. The sweet potato gives it a natural sweetness. I like the contrast in taste between the cheese and sweet potato. The oats and pecans give it more texture. This is good for breakfast or merienda (snack) too.
Sweet Potato and Cheddar Cookies
1 and ½ sticks of unsalted butter, room temp.
¾ cup brown sugar
½ cup granulated sugar
1 cup + 2 TB cooked & mashed sweet potato
1 and ½ cups of mildly sharp cheddar cheese, shredded
2 cups all-purpose flour
1 ts baking powder
¼ ts cinnamon
¾ ts salt
¾ cup old fashioned oats
¾ cup milk chocolate chips
1 and ½ cups pecans
1 cup raisins (will use craisins next time)
In a separate bowl combine the flour, baking powder, cinnamon, and salt, whisk a bit; place to the side.
In another separate bowl combine the oats, raisins, pecans and chocolate chips, mix well.
In a big bowl, cream the butter and both sugars together. Add eggs, then the sweet potatoes, and then the cheddar cheese, combine. Then fold in the dry ingredients; then pecan, raisins and oat mixture.
Don’t over mix, just fold in.
Drop by tablespoon size onto a non stick cookie sheet about 2 inches apart. These cookies do rise a bit. You could shape them into smaller sizes if you want.
Bake at 350 degrees for 10 to 12 minutes. Or until a light golden brown around the edges. Should make about 30 cookies +/-