73 PAULA DEEN’S FALL BAKING
Sweet Potato Gingersnaps
Makes about 601 cup unsalted butter, softened
¾ cup fi rmly packed dark brown
sugar
½ cup granulated sugar, plus more for
rolling cookies
1 large egg
1 cup unsulphured molasses
½ cup mashed cooked sweet potato
5½ cups all-purpose fl our
2 teaspoons ground ginger
1 teaspoon baking soda
½ teaspoon ground nutmeg
½ teaspoon ground cloves- In a large bowl, beat butter, brown
sugar, and granulated sugar with a mixer
at medium speed until fl uff y, 3 to
4 minutes, stopping to scrape sides of
bowl. Add egg, beating until combined.
Add molasses and sweet potato, beating
until smooth.
2. In another large bowl, whisk together
fl our, ginger, baking soda, nutmeg,
and cloves. With mixer on low speed,
gradually add fl our mixture to butter
mixture, beating just until combined.
Divide dough into thirds, and shape each
portion into a 10-inch-long log. Wrap
each log in plastic wrap, and refrigerate
for at least 2 hours or up to 3 days.
3. Preheat oven to 350°. Line baking
sheets with parchment paper.
4. Cut logs into ½-inch-thick slices.
Gently dredge slices in additional
granulated sugar. Place on prepared pans.
5. Bake until edges are lightly browned,
10 to 12 minutes. Let cool on pans for
2 minutes. Remove from pans, and let
cool completely on wire racks. Store in
an airtight container for up to 5 days.
Forrecipes that call for mashed cooked
sweetpotato, prick sweet potatoes all over
witha fork,and microwave on high until potatoes
caneasilybe pierced with a knife, 3 to 5 minutes.
Cutpotatoin half to let steam escape; let cool.
Mashfleshwith a fork and measure the amount
calledforin the recipe. For the ½ cup needed
in this recipe, use one small potato.Kitchen Tip