Sweet potato and pecan cookies

• For 24 people
• Preparation time (dont cuisson) : 45 minutes
• Cooking time : 12 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Sweet Potato Puree
  • Sweet potatoes : 2 medium-sized
  • Water : 1/4 cup
  • Brown sugar (packed) : 1/4 cup
• Cookie Dough
  • Unsalted butter (softened) : 1/2 cup
  • Granulated sugar : 1/2 cup
  • Sweet potato puree : 1/2 cup
  • Egg : 1
  • Vanilla extract : 1 teaspoon
  • All-purpose flour : 2 cups
  • Baking powder : 1 teaspoon
  • Salt : 1/2 teaspoon
  • Ground cinnamon : 1/2 teaspoon
  • Ground nutmeg : 1/4 teaspoon
  • Pecans (chopped) : 1/2 cup

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• Sweet Potato Puree
• Wash the sweet potatoes and prick them with a fork. Place them on a microwave-safe plate and microwave on high for 5-7 minutes, or until tender.
• Allow the sweet potatoes to cool slightly, then peel off the skin and mash them with a fork or potato masher until smooth.
• In a small saucepan, combine the sweet potato puree, water, and brown sugar. Cook over medium heat, stirring occasionally, until the mixture thickens slightly. Remove from heat and set aside to cool.
• Cookie Dough
• In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Add the sweet potato puree, egg, and vanilla extract to the bowl. Mix well until combined.
• In a separate bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, and ground nutmeg.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Fold in the chopped pecans.
• Drop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
• Bake for 12-14 minutes, or until the edges are golden brown.
• Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Tips

• Make sure to use medium-sized sweet potatoes for the puree to ensure the right consistency.
• If you don't have a microwave, you can also bake the sweet potatoes in the oven until tender.
• For an extra touch of sweetness, drizzle the cooled cookies with a simple glaze made from powdered sugar and milk.

Information

• These sweet potato and pecan cookies are a delicious and unique twist on traditional cookies.
• The sweet potato puree adds moisture and a subtle sweetness to the dough, while the pecans provide a crunchy texture and nutty flavor.