Add these delicious Sweet Potato Drop cookies to your Thanksgiving dessert table along with the pumpkin and pecan pies. Everything about these cookies tastes of the holidays; from the sweet potatoes, raisins, spices, pecans, to the bourbon. The bourbon glaze drizzled over the top also saturates into the cookies, giving them a potent bourbon kick.

Sweet Potato Drops

Ingredients:

Dough:

1 pound sweet potatoes (about 1 or 2 medium)

1/3 cup dark raisins

1/3 cup golden raisins

¼ cup bourbon

8 ounces canned crushed pineapple

1¾ cups all-purpose flour

1 cup quick-cooking oats

2 teaspoons baking powder

½ teaspoon salt

1½ teaspoons ground cinnamon

½ teaspoon ground nutmeg

¾ cup pecans, coarsely chopped

½ cup unsalted butter, room temperature

1½ cups firmly packed light brown sugar

1 large egg 

Bourbon Glaze:

1 cup confectioner’s (powdered) sugar

3 tablespoons bourbon

Tip: Use standard measuring cups and spoons or scales for accurate measuring.

Directions:

1. Preheat oven to 350 degrees F. Prepare 2 large baking sheets; lightly grease with shortening, or line with parchment paper, or line with a non-stick baking mat.
   
   Dough:
2. Bake the sweet potato until fork tender, 45 to 60 minutes. Cut potato in half and scoop out the insides. Mash with a fork. You should have about 1 cup. Set aside to cool.
   
   
3. In a small mixing bowl, combine the dark raisins, golden raisins, and bourbon. Set aside to soak.
   
   
4. Drain the pineapple in a colander, pressing out the excess liquid with the back of a wooden spoon. Set aside.
   
   
5. In a medium bowl, combine flour, oats, baking powder, salt, cinnamon, nutmeg, and pecans; whisk together to mix. Set aside.
   
   
6. In a large bowl of an electric mixer, combine butter and brown sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add egg; beat until thoroughly mixed. Stir in 1 cup of mashed sweet potatoes and pineapple. Stir in the raisins and bourbon. Add flour mixture; stir until mixed.
   
   Bake:
7. Using 2 tablespoons of dough for each cookie, drop dough 2 inches apart onto baking sheets. With the back of a spoon, flatten each cookie to a 2½ inch circle. Bake 15 minutes or until the cookies are firm to the touch and the edges are golden brown. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
   
   Tip: An ice cream scoop is ideal for making uniform-sized cookies.
   
   Bourbon Glaze:
8. In a small bowl, combine powdered sugar and bourbon; stir until smooth. Drizzle glaze over cooled cookies.
   
   Makes about 4 dozen cookies
   
   TheBakingPan.com
   
   Adapted From: Bluestein, Barry and Kevin Morrissey, The Complete Cookie, Doubleday, New York, 1996
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