Good things can come from experimenting in the kitchen! When I set out to make tahini-glazed-purple-sweet-potato-cookies using these purple sweet potatoes, I had no idea what I was about to discover. While it may seem like MAGIC, it’s science.
The anthocyanin that makes blueberries blue and purple sweet potatoes purple has a chemical reaction when combined with baking soda, baking powder, or other alkaline ingredients. This results in a surprising change in the cookie dough from purple to a deep blueish green.
The result of my first attempts were not cookies! But after several tries, I came up with something that WAS purple and a bit more like cookies, although they almost taste like MOCHI! Try them if you like: Fork Pressed Purple Sweet Potato Cookies.
So, the first few attempts at these cookies resulted in a delicious dessert that, while not precisely cookies, were quite tasty! I tried to call them cakies but it didn’t stick. They are the shape and size of cookies, but the texture was more like cake.
The combination of the cake-like cookie with the tahini glaze was so satisfying and delicious. It is really hard not to eat too many, y’all.
Not only are these fun to make and super tasty, but they are also packed with nutrition.
I have made these tahini-glazed-purple-sweet-potato-cookies using both sugar and erythritol. Even with erythritol, they’re never going to be low-carb, but at least they can be sugar-free. If you don’t mind a bit of sugar, go ahead, and use organic cane sugar.
I used my kitchen aid mixer with the whisk attachment to “mash” my potatoes after steaming them. Then I proceeded with adding butter, sugar, eggs, etc. This saves a step and time!
Tahini Buttercream Frosting or Tahini Glaze
If you want glaze, use melted butter, but if you want buttercream frosting, use softened butter. Both are delicious!
- 3 cups flour all-purpose or gluten-free
- 1 tbsp cornstarch nonGMO
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp cinnamon ground
- 1 tsp cardamom
- ½ tsp nutmeg ground
- ½ tsp Himalayan sea salt
- 3 cups purple sweet potatoes mashed
- 2 sticks butter organic
- 1 cup granulated sugar or substitute
- 1 large egg
- 2 tsp vanilla extract pure
- 1 cup butter melted
- ¾ cup tahini organic, unsalted
- 1 and ½ cup powdered sugar or powdered erythritol
- ½ tsp cardamom powder
- ½ tsp Himalayan sea salt
- In a medium-sized bowl, whisk together flour, cornstarch, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, whisk together sweet potatoes, butter, and granulated sugar. Add egg and vanilla extract.
- Beat in flour mixture until well combined. Cover the bowl with foil or parchment paper and refrigerate for one hour or overnight.
- Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
- Scoop dough out with a small cookie scoop, then flatten with the bottom of a measuring cup (you may need to spray oil on it to keep it from sticking) and smash flat (around 1/2 inch thick.)
- Bake the cakies for 10 to 12 minutes or until tops are set. Transfer to wire racks to cool.
TAHINI GLAZE OR TAHINI BUTTERCREAM FROSTING
- *NOTE If you want to make tahini buttercream frosting instead of glaze, use softened butter instead of melted… everything else is the same.
- Mix melted butter and tahini, then slowly sift in powdered sugar, salt, and cardamom a spoonful at a time, continuing until glaze is thoroughly mixed.
- Put the tahini glaze in a piping bag and drizzle over cookies.Or if using buttercream, use a piping bag or spreading tool.(let cool completely before storing)
The cookies should be light and cake-light on the inside and bright blue!
Hope you try these purple sweet potato cakies and enjoy them as much as we did. I’d love to hear how they turn out if you give it a try.