Candied Sweet Potato and Toasted Walnut Cookies

Step 1

1 Make the sweet potatoes: In a medium nonstick skillet over medium heat, combine the sweet potatoes and olive oil

Step 2

2 Cook, stirring frequently, until the sweet potatoes are tender but not mushy (you should still be able to identify each cube), 5 to 6 minutes

Step 3

3 Stir in the honey and cook until the honey reduces and glazes the sweet potatoes, about 2 minutes

Step 4

4 (Be careful not to let them brown, as they will burn quickly once that starts to happen

Step 5

5 ) Transfer to a plate and let cool completely

Step 6

6 The sweet potato cubes should look like shiny little jewels

Step 7

7 Make the cookies: Position a rack in the middle of the oven and preheat to 350 degrees

Step 8

8 Place the chopped walnuts on a rimmed baking sheet and toast for 8 to 10 minutes or until fragrantly nutty, shaking the pan halfway through

Step 9

9 Transfer to a bowl or plate and let cool completely; turn off the oven

Step 10

10 (Alternatively, you may toast the nuts on the stovetop in a dry skillet over low heat

Step 11

11 )

Step 12

12 Grease 3 large, rimmed baking sheets with butter (see NOTE)

Step 13

13 In a medium bowl, whisk together the flour, baking soda, baking powder and salt until thoroughly combined

Step 14

14 In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and a handheld mixer, combine the butter and brown and granulated sugars

Step 15

15 Starting the mixer on low speed and gradually increasing to medium, beat just until smooth and slightly paler in color

Step 16

16 (The mixture does not need to be light and fluffy

Step 17

17 ) Scrape down the sides and bottom of the bowl

Step 18

18 Still on medium speed, add the eggs one at a time, ensuring each is completely incorporated before adding the next

Step 19

19 Beat in the vanilla and almond extracts

Step 20

20 Scrape down the bowl again

Step 21

21 Reduce the mixer speed to low and add the flour mixture 1/4 cup at a time, then add the glazed sweet potatoes and 1 cup (120 grams) of the toasted walnuts, mixing just until combined, to avoid overworking the dough

Step 22

22 Give the dough one last stir by hand using a flexible spatula to ensure everything is incorporated

Step 23

23 Using a No, 20 disher or tablespoon measure, scoop out heaping 3-tablespoon portions of dough, each weighing around 60 grams (2 ounces), and form them into 1 1/2-inch balls

Step 24

24 Arrange them on one of the baking sheets, positioning them tightly so they all fit, cover with parchment paper and refrigerate until firm, about 2 hours

Step 25

25 When ready to bake, position the rack in the middle of the oven and preheat to 375 degrees

Step 26

26 Transfer a third of the dough balls to one of the other two baking sheets, arranging them in 3 rows of 3, and return the remaining dough balls to the refrigerator

Step 27

27 Bake for 12 to 14 minutes, or until the cookies are brown and firm on the edges but still give a little when pressed in the center

Step 28

28 They should spread to about 3 3/4 to 4 inches in diameter

Step 29

29 Immediately transfer the cookies to a cooling rack and press a few walnuts from the remaining 1 cup (120 grams) of nuts onto each cookie

Step 30

30 Repeat with the remaining dough balls and baking sheets, baking one sheet at a time

Step 31

31 Let the cookies cool completely

Step 32

32 Make the icing: In a medium bowl, whisk together the confectioners' sugar, milk or cream, cinnamon and maple syrup until smooth with no visible lumps of sugar

Step 33

33 Pour the icing into a piping bag, or use a zip-top plastic bag and cut a small hole at the corner

Step 34

34 Drizzle the icing back and forth across the cookies to create a zigzag pattern, or make a spiral or other pattern of your choice

Step 35

35 Serve, or allow the icing to harden for 15 to 20 minutes before serving

Step 36

36 NOTE: If you have two baking sheets, you can alternate them for baking, using one of the sheets to bake the first and third batches

Step 37

37 Make sure the baking sheet has completely cooled before reusing