Best 5 Sweet Potato Holiday Cookies Recipes

SWEET POTATO "COOKIES"

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine sunflower seed oil, 1 teaspoon cinnamon, 1 teaspoon salt, coriander, and cumin in a bowl; add sweet potatoes and toss to coat. Arrange sweet potatoes on a baking sheet and top with brown sugar, remaining 1 teaspoon cinnamon, and remaining 1 teaspoon salt.
• Bake in the preheated oven until sweet potatoes are crisp around the edges, about 20 minutes.

MBATATA (SWEET POTATO) COOKIES

Steps:

• Preheat oven to 375 degrees. Mix sweet potatoes, milk, and melted butter and beat well. Sift and stir in the remaining ingredients. Drop by spoonfulls onto greased cookie sheet and bake 15 minutes.
• Or chill 1-2 hour then turn onto a floured board, knead lightly and roll out 1/2 an inch thick. Cut with a cookie cutter. Place cookies on a greased baking sheet, and bake for 15 minutes. Sprinkle some cinnamon/sugar mixture on top.

SWEET POTATO COOKIES

Steps:

• Preheat oven to 375.
• In large mixing bowl, use mixing spoon or electric mixer to mix butter and brown sugar until smooth. Add eggs, mashed sweet potatoes, and vanilla; mix well.
• Add flour, baking powder, and cinnamon, a little at a time, while mixing. Continue mixing until well blended, about 3 minutes. Add coconut and mix well.
• Spoon tablespoonfuls of batter onto lightly greased or nonstick cookie sheet, about 1 1/2 inches apart, and bake in oven for about 10 minutes, or until browned. Continue baking in batches.
• Serve cookies as a sweet snack with honey and butter to spread on cookies.

~ HOLIDAY MINI SWEET POTATO PIE CUPS ~ SO GOOD!

Steps:

• 1. Preheat oven to 375 degree F. Spray a miniature cupcake tin with bakers joy or grease. In a medium bowl, mix sugar cookie mix with butter, eggs and cinnamon. Take about 1 heaping teaspoonful and roll into a ball. ( about 1 inch ) place a ball of dough in each tin.
• 2. Bake for about 10 minute, or until golden around the edges. Once cool enough to touch, press your thumb to indent each cookie, don't go all the way through to the bottom. Repeat until all cookies are baked. Carefully remove from pan onto cooling rack.
• 3. Cook potatoes until tender. Drain. In a medium bowl, mash potatoes until smooth. Add cream cheese, cinnamon, sugars and vanilla. Beat until well incorporated.
• 4. In a medium bowl, mash potatoes until smooth. Add cream cheese, cinnamon, sugars and vanilla. Beat until well incorporated.
• 5. Set aside to cool, about 5 minutes. Fold in half the tub of cool whip. Make sure its well incorporated.
• 6. Get out 3 small zip lock baggies or if you have a piping bag you can use that, I just find baggies work great as well. Place enough potato mixture to fill halfway full. Snip end of one corner, large enough to get a good flow of potato. Pipe about 1 tablespoon into each indented cookie cup.
• 7. Do the same with the cool whip. Pipe a dollop atop the sweet potato mixture. Sprinkle with pecans.
• 8. Barely heat up some caramel, just enough it will easily drizzle,and add to 3rd bag. Drizzle some caramel atop each pie cup.
• 9. Refrigerate until ready to serve. So darn yummy! Note* you could probably use canned sweet potatoes as well, to simplify the recipe even further. I may try that the next time.

SWEET POTATO SPICE COOKIES

Steps:

• 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 racks to cool.