I passed through Lilongwe one Christmas Eve when the rains had come and the whole city smelled of wet earth and warm spice. It was a hot, green night, market lamps burning along the roadside, children darting between the stalls in their shirtsleeves. A family drew me in from their doorway and set me to work at their table, and together we mashed sweet potato with butter and cinnamon and nutmeg until it turned into a soft golden dough, laughing the whole time at how much of it stuck to my gloves.
Let me be honest with you, though, about what we were making. The sweet potato is truly Malawian: they call it mbatata there, and it grows in the red earth all across the country, eaten boiled or roasted or simmered soft into a dish called futali. This particular treat, a tender sweet-potato cookie baked in the oven, is a fonder and more modern invention that borrows that lovely word, a cousin to the African-American sweet-potato biscuit, born of the same good idea: take a humble, beloved root and coax something sweet from it for the holidays.
We ate them warm, dusted with sugar, and I carried the smell of that kitchen back out into the rain-washed night. They are gentle, comforting things, and I like to think they honor the sweet potato that Malawi loves, even if the cookie itself learned to bake somewhere far away.
For other wonderful Christmas cookie ideas, check out this recipe for German Christmas cookies!
Mbatata (Malawian Sweet Potato Cookies)
Ingredients
- 2 cups cooked and mashed sweet potatoes about 2 medium sweet potatoes
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter softened
- 1 egg
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts walnuts or pecans, optional
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream the softened butter (not melted butter) and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Add the mashed sweet potatoes (they should be cooked beforehand, until fork tender) to the bowl and combine until the mixture is smooth and creamy.
- Whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt in a separate bowl.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until a soft dough forms.
- Using a spoon or cookie scoop, roll spoonfuls of dough (knead lightly in your hand) and place them onto a parchment-lined baking sheet, leaving some space between each cookie. Repeat with any remaining dough onto another greased baking sheet.
- Gently flatten the cookies onto their prepared baking sheet with a fork or fingers.
- Bake in the oven for 15-18 minutes or until the cookies are set and the edges are lightly golden. They should be slightly springy and only light brown.
- Remove them from the oven and let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Dust the cooled cookies with powdered sugar before serving.
Notes
Substitutions & Variations
Tips
Storage
Store your delicious sweet potato Christmas cookies in an airtight container or a resealable plastic bag. This helps prevent moisture from getting in and keeps the cookies from becoming stale. Store the container in a cool, dry place like a pantry cupboard or drawer. You want to minimize their exposure to humidity and moisture. If stacking cookies, place a piece of parchment paper between the layers to protect them and prevent breakage. Mbatata Malawian sweet potato cookies can last quite a while if stored correctly. When stored at room temperature in an airtight container, these cookies can remain fresh and enjoyable for about 1 to 2 weeks. This sweet potato cookies recipe is at its best within the first few days after baking, offering a delightful blend of flavors and textures. They may become slightly softer as time passes but will still be tasty.Nutrition
How to Make Sweet Potato Cookies
Prepare the wet ingredients
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream the softened butter (not melted butter) and granulated sugar until light and fluffy.
3. Beat in the egg and vanilla extract until well combined.
4. Add the mashed sweet potatoes (they should be cooked beforehand, until fork tender) to the bowl and combine until the mixture is smooth and creamy.
Prepare the dry ingredients
5. whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt in a separate bowl.
Add the dry ingredients to the wet
6. Gradually add the dry ingredient mixture to the wet ingredients, mixing until a soft dough forms. If desired, fold in the chopped nuts.
Prepare the cookie dough
7. Using a spoon or cookie scoop, roll spoonfuls of dough (knead lightly in your hand) and place them onto a parchment-lined baking sheet, leaving some space between each cookie. Repeat with any remaining dough onto another greased baking sheet.
Flatten the sweet potato cookies
8. Gently flatten the cookies onto their prepared baking sheet with a fork or fingers.
Bake the sweet potato cookies
9. Bake in the oven for 15-18 minutes or until the cookies are set and the edges are lightly golden. They should be slightly springy and only light brown.
Cool the potato cookies
10. Remove them from the oven and place the cookies onto a baking sheet for a few minutes before transferring them to a cooling rack.
11. Dust the cooled sweet potato flour cookies with powdered sugar before serving.
12. Enjoy these delightful Malawian sweet potato cookies as a unique and flavorful treat!
