United States of Cookies: Sugar-Kissed Sweet Potato Swirls

Cookies! Cookies! Cookies! When it comes to food, nothing makes me quite as happy as a great cookie.

Bob’s Red Mill recently hosted a United States of Cookies contest on Instagram in which they were looking for cookies inspired by your state. I knew immediately that I wanted to make a cookie using sweet potatoes. Why, you ask? Because I had a 40 lb. box of Arkansas sweet potatoes staring at me from my kitchen.

You see, my father-in-law is known locally as the produce guy. He sells a variety of produce from watermelons and tomatoes to sweet potatoes throughout the year. The kids’ favorite is watermelon season!


Throughout the fall and winter he makes numerous trips in his red pickup truck (known to my kids as “The Red Rocket”) to eastern Arkansas and brings home hundreds of pounds of sweet potatoes. Needless to say, he keeps our family well supplied and we’re always looking for new ways to use them. Hence, the sweet potato cookie was born. The great thing about sweet potatoes is that they can be used in any recipe that calls for pumpkin. I created this cookie recipe with a pumpkin roll in mind….cream cheese filling, pecans and all.

I entered the recipe into Bob’s Cookie Contest with little hope of winning. With nearly 400 entries, the contest was filled with fantastic recipes. Imagine my surprise when I received the email notifying me that I had won. I had just pulled in the driveway with my 17-year old son and checked my email. My son will tell you that I punched him twice in my excitement. I don’t exactly remember it that way, but I may have been flailing my arms wildly. In my defense, who wouldn’t get excited about some extra cash, Bob’s Red Mill goodies, and a brand spankin’ new Kitchen Aid stand mixer?

Anyhow, I am thrilled to share my winning recipe with you! Sugar-Kissed Sweet Potato Swirl Cookies are a lightly spiced cookie that pairs perfectly with a cup of coffee. Don’t be afraid to adjust the spices in the recipe if you like something with loads of flavor!  Enjoy!

Pumpkin Roll Cookies 2.jpg
2017 Bob’s Red Mill United States of Cookies Contest Grand Prize Winner


Sweet Potato Cookie Dough:
1 1/4 cup salted butter, softened
1 cup brown sugar
1 large egg
1/2 cup mashed sweet potato
1 teaspoon vanilla extract
3 1/4 cup Bob’s Red Mill Unbleached White All-Purpose Flour
1 1/2 teaspoons cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon ground nutmeg
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1 1/2 teaspoons baking powder
1/2 teaspoon salt

Cream Cheese Cookie Dough:
8 ounces cream cheese, softened
3/4 cup salted butter, softened
1 cup granulated sugar
1 egg yolk
1 teaspoon vanilla extract
1/4 teaspoon salt
2 3/4 cup Bob’s Red Mill Unbleached White All-Purpose Flour

1 cup finely chopped pecans
1/2 cup Moreno pure cane sugar


Sweet Potato Cookie Dough:
Beat together butter and brown sugar in the bowl of an electric stand mixer. Add the egg, sweet potato and vanilla extract. Beat until light and fluffy.

Whisk together dry ingredients in a small bowl. Slowly add to wet ingredients and mix just until well combined. Cover dough and let chill for one hour or until firm.

Cream Cheese Cookie Dough:
Beat together cream cheese and butter in the bowl of an electric stand mixer until creamy. Add the sugar, egg, vanilla and salt and beat well. Add flour and mix until well combined. Cover and chill until firm; about 1 hour.

On a well floured surface, roll each dough in to a 12-inch by 18-inch rectangle. Use a pastry brush to lightly brush water over the pumpkin dough. Transfer cream cheese dough to the top of the sweet potato dough and roll lightly with a rolling pin.

Sprinkle chopped pecans over dough. Starting from the long side, tightly roll the dough to for an 18-inch log. Roll the log in 1/3 cup of the Moreno sugar then wrap tightly in plastic wrap. Chill for at least 30 minutes.

Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper; set aside.

Trim ends of dough log then cut dough into 1/2-inch slices. Place on prepared baking sheets 2 inches apart and sprinkle with remaining sugar. Bake for 15 minutes or until center of cookies are just set. Remove from oven and transfer to a baking rack to cool.

Yield: approx. 3 dozen

Check out all of the other amazing Bob’s Cookie Contest entries by clicking here.


4 thoughts on “United States of Cookies: Sugar-Kissed Sweet Potato Swirls

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