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.
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.
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:
- Nicole from Pinch My Salt: Cumin-Scented Sweet Potato Hash
- Michelle at Cooking Channel: Sweet Potato Cupcakes With Marshmallow Topping
- Kirsten at Food Network: Sweet Potato Thanksgiving Sides
- Jessica at Food2: Sweet Potato Gnocchi
- Liz at Healthy Eats: Sweet Potatoes 5 Ways Caroline from
- The Wright Recipes: Sweet Potato Galette
- Margaret at A Way to Garden: 9 Things I Learned From Sweet Potatoes (and a Curry)
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.
If you don't have any buttermilk on hand, make your own. In general, add 1 tablespoon of lemon juice to 1 cup of milk and let sit for for 5 minutes. So for this recipe, add 1/4 Tablespoon (just a bit less than 1 teaspoon - 3 teaspoons=1 tablespoon) of lemon juice to a 1/4 cup of milk, then let it sit for 5 minutes. Perfect buttermilk substitute.
- 1/2 cup (75g) Raisins
- 1/2 cup Dark Rum (enough to cover raisins when macerating)-Optional
- 1 cup (226g) Butter , soft at room temp.
- 1/2 cup (110g) Brown Sugar
- 1 Egg
- 1/2 cup (170g) Molasses
- 1 cup (150g) grated raw Sweet Potato
- 2 teaspoons finely grated Orange Zest
- 2 teaspoons finely grated fresh Ginger
- 1/2 teaspoon ground Cinnamon , or to taste - if you can freshly grate Vietnamese Cinnamon it will be all the better
- 2 cups (250g) All-purpose Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Kosher Salt
- 1/4 cup (60ml) Buttermilk , see head note for substitute
- powdered sugar for dusting
Preheat oven to 375°F (190°C). Line two sheet pans with parchment paper or silpats.
Optional-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.)
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.
Add molasses, sweet potato, orange zest, ginger, and cinnamon. Mix until well combined. Mix in the buttermilk
Sift together flour, salt, baking soda, and baking powder. Stir the flour mixture into the batter until just combined. Drain raisins (if macerating) and mix them into the batter.
Form dough balls about 2 tablespoons in size and place onto the lined sheet pans (use two small spoons or a small cookie scoop is easiest), leaving space between the dough balls for them to spread.
Bake for about 10-14 minutes or until just set. Allow to cool to room temperature, then dust the cookies with powdered sugar.