Description
Soft-centered spiced sweet potato cookies with crisp edges, toasted pecans, and maple glaze.
Ingredients
Scale
- 3/4 cup (180 g) roasted mashed orange sweet potato
- 1 cup (113 g) pecan halves, divided
- 3/4 cup (170 g) unsalted butter, softened
- 3/4 cup (150 g) packed dark brown sugar
- 1/3 cup (67 g) granulated sugar
- 1 large egg yolk (18 g)
- 2 tsp vanilla extract
- 2 cups (250 g) all-purpose flour
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 3/4 tsp fine salt
- 3/4 cup (90 g) powdered sugar
- 1 1/2 tbsp (22 ml) pure maple syrup
- 2 tsp (10 ml) whole milk, plus more as needed
Instructions
- Cook the mashed sweet potato in a dry skillet over medium-low heat until reduced to 1/2 cup (120 g), 6-8 minutes. Spread on a plate and cool completely.
- Toast pecans at 350°F (175°C) for 7-9 minutes, cool, and chop. Reserve 1/4 cup (28 g) for topping.
- Beat butter and both sugars until creamy. Beat in yolk, vanilla, and cooled sweet potato.
- Whisk flour, baking soda, spices, and salt. Fold into the wet mixture, then fold in the chopped pecans.
- Cover and chill for at least 2 hours.
- Heat the oven to 350°F (175°C). Line two light metal sheets with parchment.
- Portion 18 tall dough mounds and press reserved pecans on top.
- Bake one sheet at a time for 11-14 minutes. Cool on the sheet for 10 minutes, then transfer to a rack.
- Whisk powdered sugar, maple syrup, and milk. Drizzle over cold cookies and let set.
Notes
Weigh the reduced sweet potato after cooking, cool every warm component, and chill the dough fully before baking.