Neelys' Sweet Potato Pie Cookies (Remix)

mix it up...

For this recipe I took some help from Gina and Pat Neely (from Food Network fame). I've made a few of their recipes in the past, but this one is a keeper. Following their Sweet Potato Pie Cookie recipe I added a few extra ingredients to remix it. So, this recipe isn't an original from me, but I never said I was a baker.

This would be a great use-up for a leftover baked sweet potato from Thanksgiving, or any other dinner for that matter. These cookies are soft and cake-like due to the sweet potato. As part of my remix I've added oats for chew, cayenne for a kick, and dried fruit for a little extra sweetness. Lastly, I changed the glaze to something a little richer. Try out this remix cookie recipe, here's how...

Ingredients - Makes approx. 36 cookies
1 1/2 C All-Purpose Flour
1/2 C Whole Wheat Quick-Cooking Oats
1/2 tsp. Baking Soda
2 tsp. Ground Cinnamon
1/2 tsp. Ground Ginger
1/2 tsp. Allspice
1/4 tsp. Nutmeg
1/4 tsp. Cayenne Pepper
1/2 tsp. Salt
1 Stick Unsalted Butter, softened
1 C Granulated Sugar
3/4 C Light Brown Sugar, packed
1 Egg
1 tsp. Vanilla
1 C Sweet Potato Puree (from about 1 large potato)
1 C Chopped Pecans
1/2 C Dried Fruit, such as Cranberries/Cherries/Mixed Berries

Directions
Preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper.

In a medium bowl whisk together the flour, oats, baking soda, spices, and salt. Set aside.

In a large bowl cream the butter, granulated, and brown sugars together. Add the egg and vanilla and mix until just incorporated. Stir in the sweet potato puree. Beat in the dry ingredients, a little at a time. Finally stir in the pecans and dried fruit.

Drop heaping tablespoonfuls of the dough onto the prepared baking sheets, leaving about 2 inches between them. Bake until the cookies are light, golden brown, about 18 minutes. Remove to a cooling rack to cool completely. If desired, glaze the cookies (recipe follows). Enjoy!

Brown Butter Glaze
4 T Unsalted Butter
1/2 - 3/4 C Granulated Sugar

Heat a small pot over medium-high. Add the butter and cook until browned. Turn off the heat. Keep the pot on the burner and whisk in the confectioners' sugar, a little at a time, until a glaze forms. Place the cookies (keep on the cooling racks) onto sheet trays and drizzle the glaze over top.