Subj : BH&G 2665 To : All From : Dave Drum Date : Mon May 10 2021 09:20:00 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Sweet Potato-Pecan Cookies Categories: Cookies, Snacks, Potatoes, Nuts, Cheese Yield: 36 Servings 1/2 c Butter; softened 1/2 c Granulated sugar 1/2 c Packed brown sugar 1 lg Egg 1 ts Vanilla 1 c Mashed cooked sweet potato 2 1/4 c All-purpose flour 2 ts Baking powder 1 ts Baking soda 1 ts Ground cinnamon 1/2 ts Salt 6 oz Cream cheese; softened 1 1/2 c Powdered sugar 3 tb Maple syrup 1 1/2 ts Vanilla 48 Pecan halves; lightly - toasted Set oven @ 350ºF/175ºC. Line a cookie sheet with parchment paper; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar. Beat until fluffy, scraping sides of bowl occasionally. Beat in egg and the 1 teaspoon vanilla until combined. Beat in mashed sweet potato. In a medium bowl stir together flour, baking powder, baking soda, cinnamon, and salt. Add flour mixture to sweet potato mixture, beating until combined. Drop dough by rounded teaspoons 2 inches apart onto the prepared cookie sheet. Bake about 10 minutes or until edges start to brown. Transfer to a wire rack; cool. For frosting, in a small mixing bowl beat cream cheese on medium speed until smooth. Beat in powdered sugar, maple syrup, and the 1 1/2 teaspoons vanilla until combined. Spread frosting over cookies. Top each cookie with a pecan half. TO STORE: Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze unfrosted cookies for up to 3 months. To serve, thaw cookies, if frozen. Frost cookies as directed. Top each cookie with a pecan half. Better Homes & Gardens | March 2015 MM Format by Dave Drum - 17 March 2015 Uncle Dirty Dave's Archives MMMMM .... "Lasting change is a series of compromises." -- Jane Goodall --- MultiMail/Win32 v0.49 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .