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All things English and Scottish and yum combined, these (gluten-free!) Sweet Potato Snickerdoodle are best enjoyed at high tea, but are wonderful any time!
Hey, friends! As you read this, Mr. Crumby and I have set off on our belated honeymoon to Europe, and to keep you company while we’re away, I’ve asked five of my closest blogging friends to guest post, and to share with you their favorite European-themed recipes in celebration of our trip. Today, we are waking up to our last full day in London! Reluctantly, for sure, but I can’t imagine how many more amazing and wonderful adventures await us. Today, we’re visiting the Warner Bros. Studios to tour the sets of “The Making of Harry Potter!!” And I can’t think of a better Blog Friend to introduce you to than sweet Amber from Slim Pickin’s Kitchen, who happens to be a huge Potterhead, as well! (She’s also got me hooked on her delish Pumpkin Spiked Horchata, one of the recipes in her killer Pumpkin Lover’s eBook, available to email subscribers only!!!) Today she’s sharing a special recipe with us that’s close to her heart: Gluten-Free Sweet Potato Snickerdoodles! Take it away, Amber!!
Thanks so much to Erica for allowing me to take over her bloggity blog today! I “stumbled upon” her site a few months back, and I’ve pretty much been obsessed with her ever since. I’m super stoked to meet her in person at Food Blog Forum at the end of February, too. Yay, to no longer being creepy invisible internet friends!
Anywhoozer, a little about me: I’m a 30-something gal from Charleston, SC, mommy to a 16-month old little boy named Owen and married to a man I fell in love with after one too many shots of apple pie moonshine. The stuff will get you married, y’all. Fair warning. I’m obsessed with Harry Potter, an uber fan of The Walking Dead, and I’m super passionate about all things food…except mayonnaise.
My older brother’s best friend (aka my brother from another mother) grew up in Scotland which is one of my all-time favorite places on the planet. Since Erica is traveling abroad in the United Kingdom at the moment, I figured my sweet potato snickerdoodle shortbread would be the perfect recipe to share with y’all today.
Shortbread cookies are a staple in Scotland, and I’m pretty sure I ate about 457,000 when I was there in 2004. That trip was one of the most magical excursions I’ve ever been on, and I can’t wait to take my son again someday.
Shortbread is one cookie I can’t resist. The crisp, buttery snap and the melt in your mouth texture instantly transport me back to the mystical, emerald-green mountains of the Scottish highlands. With so much as one bite, I’m hiking through a thicket of overgrown gorse flowers breathing in their sweet scent which is nearly identical to that of a Pina Colada.
Scotland and shortbread. They’re absolutely intoxicating.
This recipe is such a cinch and will have you dancing a Scottish jig in no time. I do not have a gluten intolerance or allergy; however, I try to make my recipes as clean and healthy as possible. If I’m eating say, a million shortbread cookies dusted with a heavy hand of cinnamon and sugar, I always feel better about myself if I add in a vegetable or three. It’s all about balance, ya know?
These cookies do just that. They’re made with a gluten-free flour mix crafted from garbanzo and fava beans and the sweet potato packs a nutritional punch. If you don’t give a hoot about health and gluten-free flour mix is not in your pantry: NO WORRIES! You can absolutely sub plain, all-purpose flour 1:1 with no issues. Whatever works for you.
If I can offer one piece of advice though? I must insist that you enjoy these cookies with a spot of tea with a splash of cream. It’s sort of a requirement. They are frickin KILL-ER with a chai tea latte. I mean, come on? Sweet potato shortbread dipped in spicy chai tea?!? One taste is all it takes for you to live your own fantasy.
- 1 cup softened butter (or coconut oil)
- ¾ pure cane sugar
- 1/3 cup cooked sweet potato, mashed
- 1 tsp pure vanilla extract
- 2 ½ cups Gluten-free all-purpose flour (or regular AP flour)
- ½ tsp cinnamon
- ¼ tsp freshly grated nutmeg
- ¼ tsp ground ginger
- 1/8 tsp allspice
- ¼ tsp sea salt
- For the snickerdoodle topping:
- 2 tbsp pure cane sugar
- 1 tsp cinnamon
- In a small bowl, whisk together flour, cinnamon, nutmeg, ginger, allspice, and salt. Set aside.
- Using a stand or hand mixer, cream together butter, sugar & sweet potato until fluffy and smooth. Beat in vanilla extract.
- Stir the flour mixture into the sweet potato mixture just until mixed.
- Dump dough onto a large piece of parchment and shape into a tight log, about 2 inches wide and 18 inches long.
- Freeze dough for 15-20 minutes. Stir together cinnamon & sugar for the snickerdoodle topping.
- Preheat oven to 350 degrees (F) and line a baking sheet with parchment paper.
- Slice cookies about 1/2” thick and place on prepared baking sheet.
- Sprinkle each cookie with a little cinnamon sugar.
- Bake for 18-20 minutes or until lightly golden brown.
- Sprinkle with remaining snickerdoodle topping then allow to cool completely.
- Serve with hot tea or coffee.