Sweet Potato Cookies with RumChata Frosting

A twist on the pumpkin spice craze, here sweet potato adds an earthy sweetness to these lightly spiced, soft and cakey cookies. Topping them with decadent RumChata Frosting makes sure that no one will be able to resist a second cookie. Enjoy this cookie with Rumchata Cream Liqueur.
Ingredients Instructions

Ingredients

Serves 30 cookies
SWEET POTATO COOKIES
1 large sweet potato, peeled and roughly chopped
2 cups (500 ml) all-purpose flour
1 tsp (5 ml) baking soda
½ tsp (2.5 ml) baking powder
½ tsp (2.5 ml) fine sea salt
1 tsp (5 ml) ground cinnamon, plus more for garnish
½ tsp (2.5 ml) ground nutmeg
½ tsp (2.5 ml) ground ginger
⅛ tsp (a pinch) ground cloves
10 tbsp (150 ml) unsalted butter, room temperature
¾ cup (180 ml) granulated sugar
½ cup (125 ml) packed light brown sugar
1 large egg
1 tsp (5 ml) vanilla extract
RUMCHATA FROSTING
1 cup (250 ml) unsalted butter, room temperature
4 cups (1 L) icing sugar, divided
1 tsp (5 ml) vanilla extract
¼ tsp (1 ml) ground cinnamon
¼ tsp (1 ml) fine sea salt
⅓ cup (80 ml) RumChata Cream Liqueur

Instructions

  1. To make the cookies, bring a saucepan of water to a boil over high heat. Add sweet potatoes and cook until fork-tender, about 10 minutes. Drain and transfer to a bowl. Use a fork to mash warm sweet potatoes until smooth, with few to no lumps. Set aside 1 cup (250 ml) mashed sweet potatoes and reserve rest for another use.
  2. Preheat oven to 350 F (175 C). Line 2 baking sheets with parchment and set aside.
  3. In a medium mixing bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and cloves until well combined. Set aside.
  4. In bowl of a stand mixer fitted with paddle attachment, cream butter and sugars until well combined. Stir in egg, then add reserved sweet potatoes and vanilla, mixing until well combined. Scrape down sides of bowl with a rubber spatula as needed. Add flour mixture and mix until just combined.
  5. Using a 1½ tbsp (22.5 ml) cookie scoop, scoop cookie dough onto prepared baking sheets, spacing them 2-in (5 cm) apart.
  6. Bake 1 tray at a time until cookies are puffed and set, 13 to 15 minutes. Cool on baking sheet for several minutes, then transfer to a rack to cool completely. 
  7. To make the RumChata Frosting, in a large bowl, combine butter, 2 cups (500 ml) icing sugar, vanilla, cinnamon, salt and RumChata. Using a hand mixer, beat until smooth. Add remaining 2 cups (500 ml) icing sugar and beat until light and fluffy. Frosting can be stored in an airtight container in refrigerator for up to 4 days. Bring to room temperature and rewhip before using.
  8. Once cool, spread a dollop of RumChata Frosting on cookies. Serve right away or store in an airtight container in a single layer in refrigerator for up to 2 days. Bring to room temperature before serving.
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