Sweet Potato Puree
- 2 large or 4 small Sweet potatoes
- 1 TBSP Butter unsalted
- 1/2 TBSP Pure maple syrup
- 1/2 cup (1 stick room temperature) Butter unsalted
- 1-1/2 cups (297 g) Sugar white
- 1 Egg
- 1/2 tsp Vanilla Extract
- 1/2 tsp Maple syrup
- 1 cup Sweet potato puree
- 2-1/2 cups (300 g) All purpose flour
- 1 tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/2 tsp Kosher Salt
- 1 cup chopped Pecans
Retirement means being a little more frugal with the money. So I have been buying all my kitchen small appliance toys for the past five years before I retire in the upcoming year. My new toy came Thursday, and it is a Breville Immersion Blender that had been back-ordered at Williams Sonoma for two months. I love it! I made the sweet potato puree for this recipe using this blender in the provided cup. It was perfect in blending the butter, maple syrup, and cooked sweet potatoes into a puree. This took all but 1 minute.
The taste to me was so much better than using canned sweet potatoes. The sweet potatoes I used were 4 small sweet potatoes in a steamer bag that only took 9 minutes to microwave. Skin them and cut them into small pieces. You can certainly use canned sweet potatoes and mash them with a fork. Since the can version is packed in syrup, don’t add the maple syrup or butter. This gives you a quick and easy sweet potato puree.
When I graduated high school (I know sooo long ago), I worked at a factory during the summer. A co-worker from the deep south mentioned in the breakroom she was going to make a Sweet Potato Pie. I looked at her like she had two heads. I was thinking you have got to be kidding. Unfortunately, I do not hide my facial expression very well (hence I am not a professional poker player). She commented that she would bring in one of the pies for the workers to eat. It was so good! Sweet potatoes are grown all year round so that you can make it any time of the year, but the flavors remind me of the holidays.
This cookie’s added surprise is the pecans and how it transforms this cookie into a sweet additive to any Christmas Dinner. I hope you try this wonderful cookie and hope everyone is safe out there.
Tools I Use:
Sweet Potato Puree
I found sweet potatoes in a steamer bag at my grocery store, but you can bake or microwave 2 large or 4 small till cooked. Set them aside till they cool a little, then take the skins off and cut the sweet potatoes into small pieces. I added the cut-up sweet potatoes to the immersion blender cup plus the maple syrup and butter. Pulse until it becomes a puree. It took me less than a minute to blend the ingredients. You can use canned sweet potatoes, but they are usually canned in syrup, so mash them and don't add the maple syrup or butter.
Weigh or measure the sugar and set aside. In another bowl, weigh or measure the flour, baking powder, baking soda, cinnamon, nutmeg, salt and run a whisk through to blend. In a stand or hand-held mixer, add the sugar and the butter and mix on medium speed for 2 to 3 minutes. Add the vanilla extract, maple syrup, sweet potato puree, and mix through. Break the egg into a small bowl (just in case some shells pieces break off) and add it to the rest of the wet mixture. Once blended through, turn the mixer down and slowly add the flour mixture till it is incorporated. Add the pecans and mix through for about 30 secs to a minute. Cover with plastic wrap and refrigerate for at least 45 minutes.
Preheat oven to 350° and line 2 cookie pans with parchment paper (I use parchment paper sheets). Using a medium cookie scooper, space out twelve scoops onto the cookie pan about 2" apart. This gives it space to spread and rise. Bake for 12-14 minutes. Leave the cookies on the baking pan for a minute or two before moving them to a cooling rack. This size batch makes about 2-1/2 dozen. Enjoy!