"Piehole" in Midwestern means "mouth," as in "Shut your piehole." Preferably we shut it on some tasty home cooking. We love to grow, market, buy, cook, bake and grill so we can feed our faces, chow down, pig out, scarf & whatnot. I'm a born Midwestern home cook posting foods and recipes that show up in front of me, because like all Midwesterners I eat what's put in front of me. Pull up a chair. What can I get you?

Wednesday, March 27, 2013

Sweet Potato-Chocolate Chip Cookies: Recipe

Definitely not "same trailer, different park," these cookies will raise eyebrows. They're easy to mix. The oven is slow to keep all the "sweetness" from overbrowning. Makes four dozen.

Sweet Potato-Chocolate Chip Cookies

3/4 cup mashed, cooked sweet potato (1 medium potato)
1 cup butter, softened (2 sticks)
2 eggs
3/4 cup sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
1/2 teaspooon lemon extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
dash of salt
1/4 teaspoon cinnamon
1 cup semisweet chocolate chips

Preheat oven to 300 degrees. In a large bowl, cream together the cooked sweet potato, butter, eggs, sugars and extracts. In a separate bowl, combine the flour, baking soda, baking powder, salt and cinnamon. Gradually add the dry ingredients to the sweet potato mixture and beat until blended. Fold in the chocolate chips. Drop by the teaspoonful onto ungreased baking sheets and bake at 300 degrees about 20 minutes, until firm in the middle.

Recipe comes from page 17 of a recent Penzey's Spices catalog, and is credited to Sharon of Milwaukee.

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