Wednesday, December 12, 2012

Sweet Potato Tea Cakes

Since I could not figure out my Big Momma's exact recipe for tea cakes I've decided to just come up with one of my own. I happen to LOVE sweet potatoes, so I often try new things with them. These cookies came out great. They were soft on the inside but with a nice crispness on the exterior. I think my Big Momma would be proud.

You'll need

1 cup butter (room temp)
1 3/4 cups white sugar
2 eggs
3 cups all-purpose flour
1/2 block of cream cheese (room temp)
1/2 teaspoon of lemon zest (optional)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 cup of cooked & mashes sweet potatoes

Here is what you do:

In a large bowl, cream together the butter, cream cheese and sugar until smooth. Add in your sweet potatoes. Beat in the eggs one at a time and then add in the vanilla. In a separate bowl combine all your dry ingredients and mix them together. Then, add your dry ingredients into the creamed mixture and mix well. Once everything is mixed well, sprinkle a little flour over the dough and form a ball. Cover and refrigerate until firm.
Preheat the oven to 325. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. You'll need to put flour on your rolling pin, whatever you use to cut your cookies and some for your hands too. Cut the cookies and place them 1 1/2 inches apart onto cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool for 2 minutes before dusting them with powder sugar.

 Hungraciously Yours,
 MiMi J


  1. Nice and Good, how many days we will keep this in room temperature, any idea please

  2. Thank you! These should do ok left out for up to 3 days. However, I doubt they'll last that long. Best wishes.