Sweet Potato Snickerdoodles Recipe with a Twist
These Sweet Potato Snickerdoodles are a delightful twist on the classic cookie, combining the sweetness of sweet potatoes with warm spices for a perfect fall treat.
Ingredients
- 1 cup mashed sweet potato
- ½ cup unsalted butter
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ cup granulated sugar for rolling
- 1 tablespoon ground cinnamon for rolling
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine mashed sweet potato, softened butter, granulated sugar, and brown sugar. Beat until smooth.
- Add the egg and vanilla extract, stirring until well mixed.
- In a separate bowl, whisk together flour, baking soda, cream of tartar, salt, cinnamon, and nutmeg.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- In a small bowl, mix ¼ cup granulated sugar and 1 tablespoon cinnamon for rolling.
- Shape the dough into 1-inch balls and roll in the cinnamon-sugar mixture.
- Place the dough balls on the prepared baking sheet with 2 inches of space between them.
- Bake for 10-12 minutes until edges are light golden brown.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For a beautiful presentation, serve on a rustic wooden platter with a sprinkle of cinnamon.