Today on Twin Cities Live, Katy Gerdes from Angel Food Bakery shared her Sweet Potato Snickerdoodle recipe. We have paired it with our Pumpkin Ice Cream that can be purchased at our Parlor in Woodbury or shipped nationwide on Goldbelly.
Sweet Potato Snickerdoodles
16oz roasted sweet potatoes
1 C butter
1 1/2 C sugar
3/4 C brown sugar
1 Tbsp vanilla extract
1 egg yolk
3 1/4 C flour
1 tsp cream of tartar
1 tsp baking soda
3/4 tsp kosher salt
1/2 tsp baking powder
1 cup mix-ins (chocolate chips, pecans, toffee bits, etc)
1/2 cup sugar
1 tablespoon ground cinnamon
ROASTED SWEET POTATOES
Roast sweet potatoes until soft and very tender. Peel & chill completely.
Melt butter in saucepan over medium heat. Continue cooking, stirring constantly while scraping the bottom of the pot with a rubber spatula to release any browned bits, until the butter is light brown, smells nutty, and no longer foamy, 5-10 minutes. Immediately scrape into a mixer bowl (make sure to get all the brown bits). Cool at room temperature for 10-15 minutes. You can also make ahead and store in refrigerator. Bring butter to room temp before using.
Oven to 325°
1) Add 1 cup white sugar, brown sugar, vanilla extract, and egg yolk to the bowl of browned butter. Using a paddle, mix until smooth.
2) Mash sweet potato, add to butter mixture and mix until incorporated.
3) Add flour, cream of tartar, baking soda, kosher salt, baking powder & mix-ins. Stir gently until incorporated. Do not over mix.
4) Mix sugar and cinnamon in a small bowl. Portion dough with a cookie scoop and roll each ball completely in the cinnamon sugar and place at least 2 inches apart on parchment lined baking sheets. Gently flatten each dough ball with the bottom of a drinking glass until about 1/2-inch thick.
5) Bake until lightly browned and the tops crack slightly, 10 to 12 minutes. Do not over bake.