Purple Sweet Potato Creature Cookies Recipes

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PURPLE SWEET POTATO CREATURE COOKIES

Make and share this PURPLE SWEET POTATO CREATURE COOKIES recipe from Food.com.

Provided by Food.com

Categories     Dessert

Time 35m

Yield 24 cookies

Number Of Ingredients 12



PURPLE SWEET POTATO CREATURE COOKIES image

Steps:

  • Combine flour, baking powder and salt in a small mixing bowl. Whisk to combine.
  • In mixer fitted with paddle attachment, cream butter, light brown sugar, and 1/2 cup granulated sugar on medium speed until light and fluffy. Add egg and beat until well combined. Add mashed ube or ube jam, ube flavoring and food coloring to reach desired hue.
  • Add dry ingredients and mix on low speed until just combined.
  • Form dough into a disc and wrap well with plastic wrap. Refrigerate at least 2 hours or overnight.
  • Preheat oven to 350 degrees F. Using 2 tablespoon scoop, form dough into balls and roll in remaining granulated sugar. Bake cookies, 12 per tray, 14-16 minutes until just set. Transfer to wire rack to cool completely.
  • Insert white chocolate chips, point side down, into cookies to form eyes and finish with a drop of melted dark chocolate to form pupils.

Nutrition Facts : Calories 106.4, Fat 4.1, SaturatedFat 2.5, Cholesterol 17.9, Sodium 67.9, Carbohydrate 16.6, Fiber 0.2, Sugar 10.6, Protein 1.1

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon coarse salt
1/2 cup unsalted butter
1/4 cup light brown sugar
1 cup granulated sugar, divided
1 egg
1/2 cup cooked mashed purple sweet potato, (ube), or ube jam
1 teaspoon ube flavoring
1 -3 drop purple food coloring, as needed
white chocolate chips
dark chocolate chips

ROASTED PURPLE SWEET POTATOES

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 0



Roasted Purple Sweet Potatoes image

Steps:

  • Cut 2 large purple sweet potatoes into thin wedges. Toss on a rimmed baking sheet with 1/2 lemon (quartered and sliced), 3 tablespoons olive oil, 1 tablespoon harissa and 1 teaspoon ground cumin; season with salt and pepper. Roast at 425˚ F, stirring once, until tender and lightly browned, 30 minutes. Top with chopped parsley.

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