Mbatata (Malawian Sweet Potato Cookies) Recipe
This Mbatata is an easy sweet potato cookie recipe from Malawi. it is perfect for fall and the holiday baking season.
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
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.
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.
Nutrition
Serving: 2cookiesCalories: 140kcalCarbohydrates: 23gProtein: 2gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 24mgSodium: 240mgPotassium: 141mgFiber: 2gSugar: 5gVitamin A: 2811IUVitamin C: 1mgCalcium: 59mgIron: 1mg
Tried this recipe?Let us know how it was!