Thursday, November 15, 2012

Sweet Potato Gingersnaps

Gingersnaps are one of my favorite cookies - probably in my top 3 for sure. In fact, ginger cookies were the first cookie I posted on this blog, and only the second post. So that tells you how good they are... SO, when I saw this recipe that includes sweet potatoes and whole wheat flour, I wanted to try it. And when I realized I could adapt it for this month's Improv Challenge, I was sold!

In case you need more persuading to try these, I took these to work and one of my colleagues said they were the "best cookies I've ever eaten." That's quite an endorsement.

Start by combining the flour, baking soda, ginger,


cloves and salt in a medium bowl. In a large mixing bowl, cream together the butter, brown sugar and honey.

Add the egg and sweet potato puree,

then the molasses

and mix until well blended. Gradually add in the flour mixture. Spread the sugar out on a plate, and spoon out a scoop of the batter onto the sugar.

Roll the cookie dough around in the sugar,

then place the cookie ball on a large cookie sheet. Repeat with the remaining dough and then bake the cookies for 8-10 minutes.

Cool the cookies on a wire rack, and enjoy with a glass of milk!

One year ago: Pumpkin Whoopie Pies (last year's Improv Challenge!)
Two years ago: Bacon, Broccoli and Cheddar Quiche
Three years ago: Cornbread and Apple Stuffing

See more sweet potato recipes below. For other great recipes, visit Full Plate Thursday, Recipe Box, Thursday's Treasures, Tastetastic Thursday, Foodie Friday, Food on Fridays, Friday Finds, Foodtastic Friday, Foodie Friday (#2).

Sweet Potato Gingersnaps

1/3 cup butter, softened
2/3 cup brown sugar
1/4 cup honey
1/2 cup sweet potato puree
1/4 cup molasses
1 egg
2 1/2 cups white whole wheat flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1/4 tsp. salt
1/4 cup sugar

Cream together the butter, brown sugar and honey. Beat in the sweet potato puree, molasses and egg. In a separate bowl, combine the flour, baking soda, cinnamon, ginger, cloves and salt. Add the flour mixture gradually into the sugar mixture and blend until combined.

Drop the dough by spoonfuls onto a plate lined with sugar. Roll the cookie dough balls in the sugar and then transfer to a baking sheet.

Bake at 350 for 8-10 minutes. Cool on the baking sheet for 2 minutes then remove to a wire rack to cool completely. Makes 3 dozen small cookies.

Recipe Source: Adapted from Finding Joy in my Kitchen


  1. What a unique recipe! Your cookies sound wonderful, and look incredible. I bet they smelled great as they were baking!

  2. mmmmmmmmmmm -- I bet I could adapt these with some GF flour. I ♥ gingersnaps!

  3. Woot!! We love these -- and yes, they are the best gingersnaps ever :)

  4. What a wonderful flavor combo, your cookies sound wonderful.

    My sweet potato & honey recipe: Sweet Potato Glass Noodles with Honey Garlic Lime Shrimp.

  5. Great recipe. I love ginger biscuits, I must try these!

  6. Sweet potato ginger snaps! Who'd have thought? And what a fantastic combination of flavors. Definitely have to give this recipe a whirl.

  7. What an interesting twist on ginger snap cookies! These look like they would be soft and chewy!

  8. So with the sweet potato puree these are technically healthy so I can eat twice as many right?

  9. I bet those were so moist and delicious. Yummy cookies!!!

  10. I have never heard of making gingersnaps with sweet potato but I love the vegetable and I can see it working well. These are being featured at the Recipe Box. Happy Thanksgiving to you and yours.


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