Sweet Potato Dessert Recipes Part 2

Sweet Potato cookies

YIELDS: 3 DOZEN

PREP TIME: 0 HOURS 15 MINS

TOTAL TIME: 0 HOURS 30 MINS

INGREDIENTS

FOR THE COOKIES

2 1/4 c. all-purpose flour

1 tsp. baking soda

1 tsp. ground cinnamon

1/2 tsp. kosher salt

1/4 tsp. ground nutmeg

1 c. (2 sticks) butter, softened

3/4 c. brown sugar

1/2 c. granulated sugar

3/4 c. sweet potato purée

1 large egg

2 tsp. pure vanilla extract

1 1/2 c. toasted pecans, chopped

FOR THE MAPLE GLAZE

1 c. powdered sugar

2 tbsp. maple syrup

1 tbsp. milk

Pinch kosher salt

3/4 c. toasted pecans, finely chopped

DIRECTIONS

Preheat oven to 375° and line two large baking sheets with parchment paper. In a small bowl, whisk together flour, baking soda, cinnamon, salt, and nutmeg.

In a large bowl using a hand mixer, cream together butter and sugars until light and fluffy. Beat in sweet potato, egg, and vanilla, then add dry ingredients and mix until just combined. Stir in chopped pecans.

Scoop 1” balls onto prepared baking sheets, 2 inches apart, and bake until golden and just set, about 10 minutes. Cool on baking sheets 5 minutes then place cookies on a cooling rack and let cool completely.

Make glaze: In a medium bowl stir together powdered sugar, syrup, milk, and pinch of salt. Drizzle glaze over cookies and sprinkle with chopped pecans.

Sweet Potato Pie Cupcakes

YIELDS: 12

PREP TIME: 0 HOURS 20 MINS

TOTAL TIME: 1 HOUR 30 MINS

INGREDIENTS

FOR THE CUPCAKES

1 box yellow cake mix

1 (15-oz.) can sweet potato puree

1/2 tsp. cinnamon

1/4 tsp. nutmeg

FOR THE GRAHAM CRACKER CRUST

1 c. crushed graham crackers

4 tbsp. melted butter

2 tsp. granulated sugar

Pinch of kosher salt

FOR THE MARSHMALLOW FROSTING

1 c. (2 sticks) butter, softened

1 (7.5-oz.) container marshmallow crème

1 1/2 c. powdered sugar

1 tsp. pure vanilla extract

Pinch of kosher salt

Chopped toasted pecans, for garnish

Cinnamon sugar, for garnish

DIRECTIONS

Preheat oven to 350° and line a muffin tin with 12 cupcake liners. In a large bowl, mix cake mix with canned sweet potato, cinnamon, and nutmeg until well combined.

Make crust: In a large bowl, combine graham cracker crumbs, butter, sugar, and salt in a small bowl. Press about 1 tablespoon of mixture into bottom of each cupcake liner.

Scoop batter on top of crusts, filling 3/4 full.

Bake until cupcakes are golden and a toothpick inserted in middle of a cupcake comes out clean, about 22 minutes. Let cool completely.

Meanwhile, make marshmallow frosting: In a large bowl, beat together butter and marshmallow crème until combined. Add powdered sugar, vanilla, and salt and beat until smooth. Transfer to a piping bag fitted with a large closed star tip and pipe onto cooled cupcakes.

Garnish with pecans and cinnamon sugar.

Sweet Potato Bread

YIELDS: 8 - 12 SERVINGS

PREP TIME: 0 HOURS 15 MINS

TOTAL TIME: 3 HOURS 15 MINS

INGREDIENTS

LOAF

Nonstick cooking spray

2 large eggs

2 tbsp. sour cream

1 c. granulated sugar

1 c. mashed sweet potato (from canned sweet potato or a 10-oz. cooked sweet potato)

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/2 tsp. ground nutmeg

1/2 tsp. ground allspice

1/2 tsp. ground cloves

1/4 tsp. kosher salt

1/2 c. vegetable oil

1 1/2 c. all-purpose flour

1 tsp. baking powder

1 c. pecans

1/2 c. golden raisins

TOPPING

1/2 c. powdered sugar

4 to 6 tsp. whole milk, plus more as needed

1/4 c. chopped pecans, toasted

DIRECTIONS

Preheat oven to 350°. Coat a 9”-by-5” loaf pan with nonstick spray.

Make loaf: In a large bowl, whisk together eggs, sour cream, and sugar until combined. Whisk in sweet potato, cinnamon, ginger, nutmeg, allspice, cloves, and salt. Whisk in oil.

Use a rubber spatula to fold in flour and baking powder until just combined. Fold in pecans and raisins.

Transfer batter to prepared loaf pan. Bake until a toothpick inserted in center comes out clean, 60 to 70 minutes. Set on a rack and cool completely in pan.

Make topping: In a small bowl, whisk together powdered sugar and 4 teaspoons milk. Add up to 2 teaspoons more milk until icing is just barely runny.

Remove loaf from pan and transfer to a cutting board. Drizzle icing all over top of loaf, letting it drip down sides. Sprinkle toasted pecans on top. Slice and serve immediately.