Fall Festis here and it’s a continuation of Summer Fest, a 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, Apples, Fall Salads, Pumpkin/Squash, Mad Stash, Root Veggies, Pears & brassicas. For this week, it’s all about sweet potatoes.
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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:
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.