Sweet Potato Molasses Cookie- Rum Inebriated

by on November 16, 2010

Fall Festis here and it’s a continuation of Summer Festa cross-blog recipe (and tip) swap. These events were started by Margaret Roach of Away to Gardenand Deb Puchalla of Food Network. Previous themes were Spinach,  ApplesFall Salads, Pumpkin/Squash, Mad Stash, Root Veggies, Pears & brassicas. For this week, it’s all about sweet potatoes.

Join and share yourblog write ups. Just post your link or recipe or idea in the comments below this post, and also share on the blogs of the other participants who are co-hosting as well.

Vietnamese cinnamon & sweet potatoes: deadly combination. But in a good deadly way.

Sweet potatoes are about as humble as you can get in a vegetable, aside from the the classic russet potato. As versatile as russet potatoes can be, sweet potatoes can beat them out in terms of versatility. Sweet potato pie, candied and desserts, we’re all over it like kids in a candy store.

Moving on over to something different this week, we’re craving something cookie-ish and of course, sweet potato-ish.

We combined a few different sweet potato cookies to come up with these soft, molasses, rum-macerated-raisin, sweet potato cookies. One of us is a big fan of cake-like cookies, and the other loves to inebriate our desserts, so we both won on this cookie recipe.

We actually had some raisins which had been soaking in dark rum for quite a long time, so after a cookie or two, the white in the household didn’t think she was safe to drive.  Didn’t have the heart to tell her most of the alcohol burns off when baking.  She was just too cute pretending she was drunk.

We also used a very cool buttermilk substitute for the first time.  It is something we we never have in the fridge and we hate having to go out the the store for just one ingredient, so we tried this method and were very pleased.  For every cup of buttermilk needed, take a cup of regular milk, add a tablespoon of lemon juice, then let it sit for about 5 minutes.  Works great for most of our cooking needs.

-todd & diane

More sweet potato recipes from our  Fall Fest Friends. Please visit them & leave your links there too:

Molasses Sweet Potato Cookies Recipe

Yield: About 24 cookies

Total Time: 1 hour

These are a nice soft, cake-like molasses cookie which is given a nice added texture from the grated sweet potato.  If you really want to knock someone's socks off, macerate the raisins for a long time, like a couple weeks or more.  Diane didn't feel safe to drive after a couple cookies made with some raisins I had soaked in rum for 2 or 3 weeks.  But they were tasty!  If you don't have any buttermilk on hand, make your own.  Add 1/4 T of lemon juice to a 1/4 c of whole milk, then let it sit for 5 minutes.  Perfect buttermilk substitute.

Ingredients:

  • 1/2 c (75g) Raisins
  • @ 1/2 c Dark Rum (enough to cover raisins when macerating)
  • 1/2 c (115g) Butter, soft at room temp.
  • 1/4 c (50g) Sugar
  • 1 Egg
  • 1/2 c (170g) Molasses
  • 1 c (150g) grated raw Sweet Potato
  • 2 t finely grated Orange Zest
  • 2 t finely grated fresh Ginger
  • 2 c (250g) All-purpose Flour
  • 1/2 t Sea Salt
  • 1/2 t Baking Soda
  • 1 t Baking Powder
  • 3/4 t ground Cinnamon, if you can freshly grate Vietnamese Cinnamon it will be all the better
  • 1/4 c (60ml) Buttermilk, see head note for substitute
  • powdered sugar for dusting

Directions:

    Preheat oven to 375 °F. Line two sheet pans with baking paper or silpats.

  1. Put raisins in a small bowl and pour enough dark rum to completely cover.  Allow to macerate for at least 30 min. (but the longer you can macerate them, the better.)
  2. Cream together butter and sugar until light and fluffy.  Crack the egg into a small bowl, then pour into the butter/sugar mix and beat until thoroughly combined.
  3. Add molasses, sweet potato, orange zest, and ginger.  Mix until well combined.
  4. Sift together flour, sea salt, baking soda, cinnamon, and baking powder.  Add alternatively in two batches with buttermilk until everything is just mixed.  Drain raisins and mix them into the batter.
  5. Using two small spoons, drop form tablespoon sized dough balls onto the lined sheet pans.
  6. Put in oven.  Bake for about 15 min or until just set.  Allow to cool to room temp., then using a small mesh strainer sift powdered sugar gently over the cookies.
Recipe Source: WhiteOnRiceCouple.com.

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{ 35 comments… read them below or add one }

1 Jessica @ How Sweet November 17, 2010 at 3:58 am

These cookies are quite unique!

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2 Brooke@foodwoolf November 17, 2010 at 5:20 am

These cookies look great. I love how surprising your ingredients list can be. Potato, rum….cookies? Thank you for reminding me how important it is to think outside of the box. Xxoo B

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3 White on Rice Couple November 18, 2010 at 8:46 pm

hi brooke- yes, always think outside the box and stretch the brain.

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4 Maria November 17, 2010 at 7:11 am

Now these could be dangerous!

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5 Rachel November 17, 2010 at 7:29 am

These cookies are irresistible! I’ve never made sweet potato cookies but I love molasses cookies and I can imagine how this combo would be amazing!
I’m bummed that I didn’t get my act together to do a sweet potato dish for Fall Fest this week. But…I did make a yummy twist on sweet potato pie a while back that I’m itching to make again! http://blog.muffinegg.com/?p=83

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6 Susan November 17, 2010 at 8:16 am

These sound delicious! When the weather turns colder, we CRAVE sweet potato and squash dishes. This is perfect. Ever try buttermilk powder? I’ve had good results with it. http://www.kingarthurflour.com/shop/items/dried-buttermilk-powder-16-oz

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7 White on Rice Couple November 18, 2010 at 8:45 pm

Susan- buttermilk powder? thanks for the note, we’ll have to look into that.

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8 Dana Zia November 17, 2010 at 10:05 am

Yum! I will have to make these little nuggets soon! I am enchanted with sweet potatoes! I have a couple of lovely posts on sweet potatoes. Here is my favorite Thanksgiving salad that is made with baked sweet potato fries, maple pecans on a bed of arugula with a maple vinaigrette. So good! http://danazia.wordpress.com/2008/11/22/a-new-twist-on-sweet-potatoes/
Here is a post on a sweet potato shepherd’s pie.
http://cavewomancafe.wordpress.com/2010/10/24/cravings/
Happy Thanksgiving you two! I am thankful for all the lovely food you have turned me onto!

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9 Eva November 17, 2010 at 10:27 am

These look so good, and also look like they have a nice soft texture! Can’t wait to give them a try!

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10 Julie November 17, 2010 at 12:21 pm

Gotta love the taste of rum! Check out my recipe for Sweet Potato Soufflé at http://julie-recipes.blogspot.com/2010/10/fall-fest.html

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11 Liz November 17, 2010 at 4:51 pm

I love the bright color, they sound great!

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12 Alicia November 17, 2010 at 6:37 pm

This is such an original idea for cookies… not like anything I have ever seen before — very sophisticated! I’m really excited to try these!

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13 Auntie E's Kitchen November 18, 2010 at 5:43 am

These sound so good. My Grandpa loves molasses cookies. I think I will try these and give them to him. they look very healthy. I haven’t tried Vietnamese cinnamon before. New to your site today. Enjoyed the tour.

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14 White on Rice Couple November 18, 2010 at 8:43 pm

Auntie E- welcome! and hope you get your hands on some amazing Vietnamese cinnamon.

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15 fastfeasts November 18, 2010 at 8:28 am

Pie…having lived in the south…and I hate..maybe a little strong..to make desserts..pie crusts…and yes, who in their right mind who has spent the time getting a degree from the CIA doesn’t like to bake…me for one…but will have to get to the grocerystore..why not the ‘baked’ pie..sorta like the fried pie..I personally, since I don’t like to bake, would use ready made crust, ready made pie filling…and here is the personal part…make that filling to taste, add roasted pecans/or could be sugared, and/or mini marshmallow, and/or your rum macerated raisins…enclose in the pasty so you have a half cirle, moisten, crimp the edges w/ egg wash/or roll…then egg wash the top, you could garnish w/ a sprinkle of raw sugar..and bake….could be served hot with vanilla ice cream…that should work out fine..or send the kids out to play with one clutched in their hand……Unfortunately I would prefer to bake as I cook..and that would be as close to not having to measure as possible…so, I will try to get out today and pick up those things which I don’t and then see how it works in reality! you should also be able to do something similar using the puff pastry rather than pie pastry…do have that in the freezer..just don’t have any sweet potatoes around here… http://fastfeasts.blogspot.com …so now you know…can cook but can’t make a link work.

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16 Jenny November 18, 2010 at 1:00 pm

Wow, these look great!

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17 Kathleen November 18, 2010 at 1:56 pm

Those flavors sound perfect. Sweet potatoes for all meals would be a good idea. http://dejavucook.wordpress.com/2010/11/17/baked-sweet-potatoes/

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18 justcooknyc November 18, 2010 at 7:02 pm

nice — my mom would be so happy if i made these for her. i’ve made her some sweet potato soups and casseroles and she always freaks out (in a good way).

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19 White on Rice Couple November 18, 2010 at 8:42 pm

justin- you’re a good son. :D

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20 Julie November 19, 2010 at 5:47 am

I’m drunk just looking at ‘em! Lovely post that’s making me homesick for the smell of fresh baked cookies.

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21 Sally November 19, 2010 at 8:31 am

I’ll chime in on the buttermilk powder thing. Discovered it in Ireland years ago, and, incredibly, when I came home, I found it in my suburban grocery store (the one that forced me to grow and pickle my own jalapenos for my hubby cuz they didn’t have ‘em). I know I’ve seen it at Whole Foods, too, if you shop there. Handy to have for scones, biscuits, pancakes etc. and if you don’t use it a lot, you can store it in the freezer. Love these cookies, too, always looking for more variations in the molasses family. Thanks.

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22 The Galley Gourmet November 21, 2010 at 8:02 pm

You can also use plain white vinegar in lieu of the lemon juice (old southern trick) to make a quick buttermilk. Just make sure your milk is at room temperature to sour properly.

These cookies look scrumptious and I can’t wait to pour through your photography tutorials. I am slowly learning my way through the lens.

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23 Melanie Giant November 22, 2010 at 8:16 pm

Oh! I never thought of having potato on my cookie recipe. I think this would be a great for my kids’ snacks since they don’t want veggies I could trick them with this. LOL. Thanks a lot for sharing.

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24 Kevin Riley November 23, 2010 at 2:19 am

I live in Japan, where we have no buttermilk. I often substitute a mixture of milk and yogurt. Also works great!

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25 Liz November 23, 2010 at 2:31 pm

I made them but was a bit thrown off because the term cookie made me think there would be a bit of a crunch somehow. They were tasty but more cake like than I expected.

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26 Melanie Schoenhut December 6, 2010 at 3:35 am

Buttermilk can be substitute by milk and yogurt. I think this is a unique recipe of yours. This is my first time to see like this in my whole searching recipes in the net. Thanks for the awesome recipe.

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27 Irene Sokol December 13, 2010 at 1:09 pm

In item #4 of the recipe instructions you left out the cinnamon, I assume you would include that in with the other dry ingredients. They sound wonderful can’t wait to try them.

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28 White on Rice Couple December 13, 2010 at 2:25 pm

Correct. Thank you for catching that for us. It’s now corrected in the recipe.

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29 norma December 20, 2010 at 7:49 am

Did you say rum? These must be delicious.

Merry Christmas!

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30 dario @ foodpixels December 20, 2010 at 12:43 pm

I didn’t know about the combination of vietnamese cinnamon and sweet potatoes….. despite being married to a vietnamese chick ; I have a milion things I want to try now :-)
These cookies must be soooo good , gonna save the recipe for sure.
Dario

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31 Cookin' Canuck December 20, 2010 at 4:55 pm

Now these are some amazing cookies. Rum, molasses & sweet potatoes – yeah, you’ve got my attention.

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32 Maria Gabriela December 21, 2010 at 6:59 am

The buttermilk substitute is 1/4 T of white vinegar?

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33 White on Rice Couple December 21, 2010 at 10:48 am

Not quite. Add 1/4 T of white vinegar or 1/4 T of lemon juice to a 1/4c of regular milk to make the buttermilk substitute.

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34 miriana andreeva March 13, 2011 at 8:25 pm

These were delicious!!! Made them with the substitution of home made buttermilk (used 2%milk), omitted the orange zest, but bumped the ginger, soaked golden raisins in brandy and dessert muscat wine for 1/2 day- really light and went fantastic with the rest of the muscat, would make them again for sure and maybe even use some raisin rum ice cream to make them into sandwiches!
Awesomeness!

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35 Sara November 30, 2011 at 7:55 am

I made these with agave nectar in place of the sugar, whole wheat flour, and just regular golden raisins. Extra ginger and orange zest. I also added oatmeal. They were sweeter because of the nectar and hearty with oatmeal. Delicious.

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