This Mbatata is an easy sweet potato cookie recipe from Malawi.it is perfect for fall and the holiday baking season! Deliciously soft and cake-like cookies. Click here to read more about the African country Malawi.
These cookies were made with homemade sweet potato puree, but store-bought canned ones also work. This is the second day of the African Cookie Palooza. If you missed the day one recipe, then check out here.
How To Make Mbatata (Sweet potato cookies) Video
More about Sweet Potato
Sweet potato is a dicotyledonous plant that belongs to the bindweed or morning glory family, Convolvulaceae. Its large, starchy, sweet-tasting tuberous roots are used as a root vegetable. The young shoots and leaves are sometimes eaten as greens. (Source: Wikipedia). According to Mayo Clinic.com, sweet potato is an excellent source of vitamins A, C, B-6, fiber, and potassium, and is low in calories. Malawi is the second-largest producer of sweet potatoes after China, according to FAOSTAT of UN.
Why You Will Like This Recipe.
- There is no need for rolling or chilling.
- Cookies are ready in less than 30 minutes.
- The cookies are nutritious and delicious.
- You can add other ingredients to taste.
Sweet Potato Cookies Ingredients Note
Full ingredient measurements and instructions can be found on the recipe card at the bottom of the page.
- All-purpose flour
- Baking powder and soda
- Cinnamon
- Salt
- Sweet potato
- Melted butter.
- Brown sugar
- Egg
- Vanilla extract
- Raisins
Tools
- Wooden spoon or Spatula
- Mixing bowl
- Potato masher
- Baking tray
- Baking tray liner
Step By Step Instructions
- Peel, cook, and mash the sweet potatoes: peel them with a peeler or knife and cut them into chunks. Bring a large pot of water to a boil and add sweet potatoes, cooking for about 15 minutes until fork tender. Drain water and mash potatoes, then set aside to cool before using.
- Mix the dry ingredients: In a medium bowl, combine flour, baking soda and powder, salt, and cinnamon. Set aside.
- Mix the wet ingredients in a separate bowl; add mashed sweet potatoes, egg, brown sugar, vanilla extract, and melted butter, and whisk until combined.
- Combine the dry and wet ingredients and add the raisins.
- Bake the cookies in a preheated oven for 18 minutes.
- Allow the cookies to cool in the baking tray for about 10 before transferring them to a serving tray.
Expert Baking Tips
The sweet potato can be boiled, microwaved, or baked until soft, then mashed and used.
Frequently Asked Questions
Can I use margarine instead of butter for a dairy-free version?
Yes, you can use dairy-free margarine as a substitute for butter. Make sure it melts and cools before using.
Can I freeze the cookie dough for later use?
Yes! You can portion the dough into cookie-sized rounds using a small ice cream scoop and freeze it on a baking sheet. Once frozen, transfer to a sealed container or zip-top bag. When ready to bake, you can place them directly on the baking sheet from frozen and add a few extra minutes to the baking time.
Can I use different add-ins instead of raisins?
Yes! Even though raisins are called for in the traditional recipe. Chopped nuts, chocolate, or dried cranberries can be a good raisin alternative.
Storage and Freezing Instructions
Unbaked sweet potato cookies: portion the dough into cookie-sized rounds using a small ice cream scoop and freeze it on a baking sheet. Once frozen, transfer to a sealed container or zip-top bag. When ready to bake, you can place them directly on the baking sheet from frozen and add a few extra minutes to the baking time.
Baked Sweet potato cookies may be stored in an airtight container at room temperature for up to 5 days.
Freeze-baked cookies in an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the fridge and enjoy as desired.
Substitutions
- You can use pumpkins or butternut squash instead.
- Raisins can be replaced with chocolate, other nuts, or dried cranberries.
OTHER AFRICAN COOKIE OR BISCUIT RECIPES
Don’t Want to Miss a Thing?
Follow me on Facebook, YouTube, Pinterest, and Instagram to keep updated with all the latest news from the Duchez Kitchen.
If you have any questions about this recipe, I would love to hear them in the comment section below. Did you make this recipe? Let me know by leaving a review and recipe rating below. Tag me @ #theduchezkitchen- on Instagram and Facebook.
Thanks for reading, and stay blessed!
Happy baking
Linda!
Mbatata (Malawian Sweet Potato Cookies) Recipe
Equipment
- Spatula or Wooden Spoon
- Potato Masher
- Baking Sheet or tray
Ingredients
- 1 large sweet potato or 1 cup mashed potato
- 1 ¼ cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 large egg
- ¼ cup brown sugar
- ¼ cup butter- melted and cooled
- ½ teaspoon vanilla extract
- ½ cups raisins
Instructions
- Peel, cook, and mash the sweet potatoes: peel the potatoes with a peeler or knife and cut them into chunks. Bring a large pot of water to a boil and add sweet potatoes, cooking for about 15 minutes until fork tender. Drain water and mash potatoes, then set aside to cool before using.
- Preheat the oven to 375 ℉ and Line a baking sheet with parchment paper or a silicon mat. Set aside.
- Mix the dry ingredients: In a medium bowl, combine flour, baking soda and powder, salt, and cinnamon. Set aside.
- Mix the wet ingredients in a separate bowl, add mashed sweet potatoes, egg, brown sugar, vanilla extract, and melted butter, and whisk until combined.
- Combine the dry and wet ingredients and add the raisins with a spatula until no flour streaks remain.
- Drop cookies by rounded tablespoonfuls or use my favorite tool, the ice cream scoop, and place them on the prepared baking sheet 2 inches apart.
- Bake the cookies in a preheated oven for 18 minutes.
- Allow the cookies to cool in the baking tray for about 10 before transferring into a serving tray.
Notes
Unbaked sweet potato cookies: portion the dough into cookie-sized rounds using a small ice cream scoop and freeze it on a baking sheet. Once frozen, transfer to a sealed container or zip-top bag. When ready to bake, you can place them directly on the baking sheet from frozen and add a few extra minutes to the baking time.
Baked Sweet potato cookies may be stored in an airtight container at room temperature for up to 5 days.
Freeze-baked cookies in an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the fridge and enjoy as desired.
Leave a Reply