I had one rather large sweet potato and considered making a small amount of baked sweet potato fries, but decided upon trying out this cookie recipe my friend found on youtube for mbatata cookies found here.

I did tweak it a bit by adding vanilla and a little bit of white sugar and pecans. My apartment smells like sweet potato pie. Oh, man!

• 1 large sweet potato
• 1 egg, beaten
• 4TB melted unsalted butter
• 1/2C dark brown sugar
• 1/2tsp vanilla
• 1 1/4 C flour
• 2tsp. baking powder
• 1/2C raisins
• 2 tsp Vietnamese cinnamon
• 1/4 – 1/2C chopped pecans

Preheat the oven to 375 degrees.

Peel the sweet potato and cut into somewhat large pieces, put in glass bowl with a little bit of water, cook in microwave for about 4 minutes, or until tender. Mash potato with a fork, set aside to cool slightly. Using a stand mixer, add cooled potato, melted/cooled butter and mix for about a minute. Add brown sugar, vanilla, beaten egg, mix until combined. Add the dry ingredients and mix for about 2-3 minutes until everything is well combined. At this interval, taste the batter, if you want it a bit more sweet, add 1/8-1/4 cup of white sugar and mix again. Stir in raisins with spatula. At this point you’ll notice the dough is more muffin-like in consistency, that’s ok, that is what it’s supposed to look like.

Using a large cookie scoop, place dough on parchment paper covered baking sheets and bake for 18-20 minutes. These cookies don’t flatten out and are soft in texture and more cake like. Not too sweet either.
A very tasty and healthy fall treat.