Mbatata (Sweet Potato) Cookies

From: Motivated Mama

On Oct 29, 2009

I preschool my daughter and a friend at home and we made these for this months baking project. I used whole wheat flour, pumpkin instead of sweet potato and substituted half the butter with applesauce. Next time I will use brown sugar instead of white, but we really enjoyed these fluffy cookies! Thanks for posting

From: Bridget Cloud

On May 27, 2009

From: Katie P.

On Jul 24, 2008

These cookies were delicious. I made them even healthier by using splenda instead of sugar and cutting the butter down to 1 tbs and using 4 tbs of applesauce. This made them have a cakier texture, but they're so healthy and the flavor is lovely. Each cookie has like 24% of your vitamin A due to the sweet potatoes! Yum

From: realbirdlady

On Jul 9, 2007

Really nice taste, and sweet potatoes are so nutritious! I fooled with the preparation and ingredients several times, and never got anything close to dough that could be rolled. Even for drop cookies, the dough really needed some chilling. (Things I tried included draining the potatoes overnight before mashing, plumping the raisins in the milk overnight before adding, and using real butter and whole milk instead of my standard margarine and skim.) I finally decided the best thing was to bake it in an oiled and floured 9x9 cake pan, so that it comes out something like a gingerbread. I did discover that you can substitute half a banana for the butter, with no real impact on the resulting taste or texture.