Sweet Potato Spice Cookies

By srumbel

Shredded sweet potatoes, butterscotch chips, pecans, coconut and spices are creatively combined in a one-of-a-kind cookie that always brings rave reviews. —Ruth Shaffer, Elizabethville, Pennsylvania
from tasteofhome

Ingredients

• 3/4 cup butter, softened
• 1 cup sugar
• 1/4 cup packed brown sugar
• 1 Eggland's Best Egg
• 1 cup finely shredded uncooked sweet potato
• 3 tablespoons orange juice concentrate
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1-1/4 cups quick-cooking oats
• 1 cup butterscotch chips
• 1 cup flaked coconut
• 1 cup chopped pecans

Details

Preparation time 15mins
Cooking time 15mins

Preparation

Step 1

1.In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, sweet potato and orange juice concentrate. Combine the flour, baking powder, cinnamon, baking soda, salt and nutmeg; gradually add to the creamed mixture and mix well. Stir in the remaining ingredients.

2.Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 14-16 minutes or until firm. Remove to wire racks to cool. Yield: 7 dozen.


Nutritional Facts 1 serving (2 each) equals 152 calories, 8 g fat (4 g saturated fat), 14 mg cholesterol, 99 mg sodium, 19 g carbohydrate, 1 g fiber, 2 g protein.