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Export 13 ingredients for grocery delivery
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