Sweet Potato Snickerdoodles
Sweet. Potato. Snicker. Doodles. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
Equipment
- Small Saucepan
- Heatproof Mixing Bowl
- Baking Sheet
- Oven
Ingredients
- 1 cup unsalted butter
- ¼ cup lard* or vegetable shortening
- 1 cup sweet potato* roasted and mashed
- 1½ cups sugar divided
- ¾ cup brown sugar
- 1 tbsp vanilla extract
- 1 egg yolk*
- 3¼ cups unbleached all-purpose flour
- 1 tsp cream of tartar
- 1 tsp baking soda
- ¾ tsp kosher salt
- ½ tsp baking powder
- 1 tbsp ground cinnamon
Instructions
- Melt butter over medium heat. Continue cooking, stirring constantly while scraping the bottom of the pot with a rubber spatula to release any browned bits, until the butter is light brown, smells nutty, and no longer foamy, 3 to 4 minutes.
- Immediately scrape into a large heatproof bowl. Add 1/4 cup vegetable shortening and stir to combine. Let cool at room temperature for 10 minutes. Meanwhile, in a separate bowl mash roasted sweet potatoes and measure about 1 cup.
- Add 1 cup sugar, brown sugar, vanilla extract, and egg yolk to the bowl of melted butter. Whisk until completely smooth and glossy. Add the mashed sweet potato (reserve the bowl) and whisk until incorporated.
- Add flour, cream of tartar, baking soda, kosher salt, and baking powder. Stir with a rubber spatula or wooden spoon until the flour is completely incorporated. Cover the bowl with plastic wrap and refrigerate for 15 minutes. Meanwhile, divide the oven into thirds with 2 racks and heat the oven to 350°F. Line 2 baking sheets with parchment paper.
- Combine remaining sugar and cinnamon in a bowl. Scoop out the dough with a 1 1/2-inch wide cookie scoop or into 24 (about 2 rounded tablespoon) portions, and roll into balls. Roll each ball completely in the cinnamon sugar and place at least 2 inches apart on the prepared baking sheets.
- Sprinkle with more cinnamon sugar. Gently flatten each dough ball with the bottom of a drinking glass until about 1/2-inch thick. Bake until lightly browned and the tops crack slightly, 10 to 12 minutes. Let cool slightly on the baking sheets for 5 minutes, then transfer onto a wire rack to cool completely.
Video
Notes
Adapted from thekitchn
Nutrition
Calories: 233kcalCarbohydrates: 34gProtein: 2gFat: 10gSaturated Fat: 5gCholesterol: 28mgSodium: 134mgPotassium: 69mgFiber: 1gSugar: 20gVitamin A: 1033IUVitamin C: 1mgCalcium: 21mgIron: 1mg
