Sweet Potato and Molasses Cookies

Sweet Potato and Molasses Cookies

  • Preparation 30 min
  • Cooking 35 min
  • Servings 1
  • Makes 1 1/2 dozen
  • Freezes Yes

This double-duty treat may look like a cookie, but its springy texture is textbook cake. Sweet potato purée keeps each bite soft and chewy, while iron-rich molasses adds a deeper layer of flavour, making this one smart cookie recipe. A grab-and-go snack, they can also slip nicely into a lunch box for school—if they don’t disappear the night before.

Featured in RICARDO Magazine (BACK TO SCHOOL 2018)
  • Nut-free
  • Vegetarian

Categories

Ingredients

    • 2 small sweet potatoes, about 1 lb (450 g)
    • 2 cups (300 g) unbleached all-purpose flour
    • 1 tsp baking soda
    • 1/2 tsp ground cinnamon
    • 1/2 tsp ground ginger
    • 1 pinch salt
    • 1/2 cup (115 g) unsalted butter, softened
    • 3/4 cup (180 ml) molasses
    • 1 egg

Preparation

Note from Ricardo

Cooking the sweet potato in the microwave oven before adding it to the recipe is a great time-saving shortcut. The sweet potatoes make these cookies extra tender —guaranteeing these treats stay super-soft— and they’re full of good-for-you nutrients. The kids won’t even realize they’re having their sweets and vegetables, too!

Personal Note