Sweet Potato Pie Cookies with Orange Glaze

sweet potatoes with red skin in a pile


2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground allspice
1/8 tsp ground nutmeg
1/2 tsp salt
1 stick salted butter, room temperature
1 cup granulated sugar
3/4 cup light brown sugar
1 egg at room temperature
1 tsp vanilla extract
1 cup sweet potato puree
1 cup chopped pecans

Orange Glaze:
1 1/2 cups confectioners’ sugar
3 tbsp freshly squeezed orange juice
1 tsp vanilla extract

Cooking Instructions:

  1. Preheat oven to 375 degrees. Line 2 cookie sheets with parchment paper.
  2. In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg, and salt.
  3. Using a handheld mixer cream together the butter, granulated sugar, and the brown sugar until light and fluffy and the volume has increased. Add the egg and the vanilla and mix until incorporated. Stir in the sweet potato puree and blend until smooth. Beat in the dry ingredients in increments and combine well. Stir in the pecans.
  4. Drop by heaping tablespoons onto the prepared cookie sheets, leaving about 2″ of space between each cookie. Bake until the cookies are lightly golden around the edges and they spring back from the touch, about 18 minutes. Let cool completely on the cookie sheets before glazing.
  5. For the glaze: combine all ingredients in a small bowl and stir until smooth. Drizzle over the cookies and let harden for 1 hour before serving.

Note: I did not have nutmeg on hand, so I substituted with Pumpkin Spice = awesome!
Note: We used a purple sweet potato that had a more floral flavor = also awesome!

Recipe courtesy of Food Network; The Neelys