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What’s Fresh with Beth Irons: Sweet Potato Spice Cookies


¾ cup butter, softened

1 cup sugar

¼ cup brown sugar, packed

1 large egg (substitute ½ cup unsweetened applesauce for eggless version)

1 cup uncooked sweet potato, shredded

3 tablespoons orange juice concentrate

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon baking soda

½ teaspoon salt

¼ teaspoon ground nutmeg

1 ¼ cups oats

1 cup butterscotch chips (or flavor of choice)

1 cup shredded coconut

1 cup chopped pecans (or nut of choice)



  1. In a large bowl, cream together butter and sugars until light and fluffy.
  2. Beat in egg (or applesauce), sweet potato and orange juice concentrate.
  3. In a separate bowl, combine flour, baking powder, cinnamon, baking soda, salt and nutmeg.
  4. Gradually add to creamed mixture and mix until well blended.
  5. Stir in remaining ingredients.
  6. Drop by rounded teaspoonfuls, 2 in. apart on to prepared baking sheets.
  7. Bake at 350 degrees for 15-20 minutes, until firm.
  8. Remove to wire racks to cool.

Adapted from