Thursday, April 17, 2008


I call this recipe a "residual" recipe. It's a leftover from the Get Fresh with Sweet Potatoes recipe contest. It's pretty good, but I believe I entered a similar recipe that was better. The contest ended 4/15 and the winners will be announced in June. North Carolina is the largest producer of sweet potatoes in the US. Sweet potatoes are a super food and have lots of antioxidants. No one has to force me to eat them, because I've always loved sweet potatoes. Guy will only eat them one way: candied, with lots of syrup. What a shame -- he's missing out on some great sweet potato dishes. Am I rambling? Blame it on the lousy weather. The sun hasn't been out for a full week, and I think I'm turning into a werewolf. Try this cookie for something different.

Spiced Sweet Potato Sandwich Cookies (1/4 batch)

1/2 cup cooked, drained, mashed sweet potatoes (about 1 medium)
1/2 large egg (1-1/2 Tbsp.)
3 Tbsp. vegetable oil
1/2 cup sugar
1/2 tsp. vanilla
1 tsp. pumpkin pie spice
1 cup self-rising flour

Preheat oven to 375F. Line 2 large (12" x 17") baking sheets with parchment paper. In a large mixing bowl, combine sweet potatoes, eggs, oil, sugar and flavorings, beating on medium speed of electric mixer about 2 minutes, or till thoroughly combined. Add flour and mix on low speed, just till combined. Drop rounded tablespoonfuls of batter about 2" apart onto one baking sheet. Each sheet shouldl hold about 6 cookie rounds. Bake 9-11 minutes, or till toothpick inserted near center of cookie returns almost clean. Let cookies cool on baking sheet for about 1 minute; then transfer to wire rack to finish cooling. Repeat with second baking sheet, for a total of 12 3" cookies. (You can put both sheets in the oven, reversing them halfway through the cooking time, but I get better results when I do one sheet at a time.) When cookies are thoroughly cooled, spread about 2 Tbsp. of your favorite filling on the flat side of 6 cookies. Top with the other 6 cookies. Yield: 6 sandwiches. (This recipe was quartered. Multiply ingredients by 2 for a half batch; by 4 for a full batch. Full batch makes 24 sandwiches. Yikes, you had better be feeding a crowd!) Filling suggestions: Honey-Nut soft cream cheese; cream cheese frosting; peanut butter; pudding mixed with whipped topping; chocolate frosting.

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