Sweet Potato Drops
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.
Recipe type: Dessert | Drop Cookies | Glazed Cookies
Prep time:
Cook time:
Total time:
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Parchment Lined or Lightly Greased Oven Temp: 350° Yield: 4 Dozen Storage: Airtight Container, Room Temperature
Help: Cookie Hints and Tips
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Help: Cookie Hints and Tips
TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast,
accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.Ingredients
Dough:
- 1 pound sweet potatoes (about 1 or 2 medium)
- ⅓ cup dark raisins
- ⅓ 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
Instructions
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:
- 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.
- In a small mixing bowl, combine the dark raisins, golden raisins, and bourbon. Set aside to soak.
- Drain the pineapple in a colander, pressing out the excess liquid with the back of a wooden spoon. Set aside.
- In a medium bowl, combine flour, oats, baking powder, salt, cinnamon, nutmeg, and pecans; whisk together to mix. Set aside.
- 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: 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.
Bourbon Glaze:
- In a small bowl, combine powdered sugar and bourbon; stir until smooth. Drizzle glaze over cooled cookies.
Adapted From: Bluestein, Barry and Kevin Morrissey, The Complete Cookie, Doubleday, New York, 1996