5 from 5 votes

Molasses Sweet Potato Cookie (Cake-like cookies)

Yield: 24 cookies
Total Time:
1 hr
These are a nice soft, cake-like molasses cookies which has a nice 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


  1. Preheat oven to 375°F (190°C). Line two sheet pans with parchment paper or silpats.

  2. 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.)
  3. 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.
  4. Add molasses, sweet potato, orange zest, ginger, and cinnamon.  Mix until well combined. Mix in the buttermilk

  5. 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.

  6. 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.

  7. Bake for about 10-14 minutes or until just set.  Allow to cool to room temperature, then dust the cookies with powdered sugar.

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