Description
Sweet Potato Cookies are not just your ordinary baked goods; they embody rich flavors and textures that make every bite a joy. Originating from the Southern United States, sweet potato desserts have a special place in our hearts, often bringing back warm memories of family gatherings and festive celebrations. The addition of cream cheese takes these cookies to another level, adding a luscious creaminess that complements the natural sweetness of the potatoes.
Ingredients
To prepare this comforting recipe for Sweet Potato Cheesecake Cookies, you’ll need:
-
Cookies:
- 1 cup mashed sweet potato (roasted or boiled and cooled)
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 tsp vanilla extract
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
-
Optional Topping:
- 1/2 cup powdered sugar for dusting
- 1/4 cup chopped pecans for garnish
Feel free to substitute ingredients based on dietary restrictions. For example, if you need a dairy-free option, you can use vegan cream cheese and dairy-free butter. Note that this will slightly alter the flavor and texture but will still yield delicious cookies!
Instructions
How to Make Sweet Potato Cheesecake Cookies
Follow these steps to create your own delicious Sweet Potato Cheesecake Cookies:
- Prepare the Dough: In a large bowl, beat together the softened cream cheese and unsalted butter with granulated and brown sugar until smooth and fluffy.
- Mix in the Sweet Potato: Add the egg, vanilla extract, and mashed sweet potato to the mixture, ensuring everything is well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, and nutmeg. Gradually add this mixture to the wet ingredients, mixing until a soft dough forms.
- Chill the Dough: Cover the dough and place it in the refrigerator for at least 30 minutes to firm up, making it easier to scoop and shape.
- Bake the Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough onto the baking sheet, leaving about 2 inches of space between each cookie. Bake for 12-15 minutes, or until the edges are set and the tops are slightly golden.
- Cool and Decorate: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. If desired, dust with powdered sugar or sprinkle with chopped pecans for an extra touch.
Notes
- To achieve the best flavor, use freshly roasted sweet potatoes. They’re sweeter and more flavorful than canned alternatives.
- Ensure your cream cheese is at room temperature; this helps it blend smoothly and avoids lumps in the dough.