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Praline-Topped Sweet Potato Cookies




Source of Recipe


Winner- Nancy R.


List of Ingredients




1 cup(s) butter, softened
3/4 cup(s) granulated sugar
1/4 cup(s) brown sugar, firmly packed
1 can(s) (15 oz) sweet potatoes, in light syrup, drained and mashed
1 large egg
1 teaspoon(s) vanilla extract
2 cup(s) all-purpose flour
1 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1 teaspoon(s) cinnamon
1/2 teaspoon(s) ground nutmeg
2 tablespoon(s) butter, for topping
1/4 cup(s) light brown sugar, firmly packed, (for topping)
2 tablespoon(s) milk, for topping; use more as needed
3/4 cup(s) powdered sugar, sifted, for topping
1/2 cup(s) chopped pecans, toasted


Recipe



Preheat oven to 375 degrees. In a large bowl, combine 1 cup butter, 3/4 cup granulated sugar and 1/4 cup brown sugar; beat until light and fluffy. Add sweet potatoes, egg and vanilla; blend well.

In a separate medium bowl, combine the flour, baking powder baking soda, salt, cinnamon and nutmeg. Gradually add the flour mixture to the wet ingredients while beating at medium speed. Drop dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheets.


Bake at 375 degrees F. for 11 to 13 minutes or until golden brown and set. Cool for one minute on baking sheet, then remove from sheet to wire cooling rack. Cool 15 minutes or until cooled completely.


For topping, melt the 2 T. butter in a small saucepan. Stir in the remaining ¼ cup brown sugar and milk. Add the powdered sugar and stir until smooth. Drizzle over cooled cookies. Sprinkle toasted pecans on top.



Yield: 5 dozen cookies.