Oatmeal Cookies with Sorghum, Sweet Potato and Pecans

Taste of Fall Cookies

Have you noticed how food cravings change with the seasons? Suddenly soups are appealing and my desserts of choice contain spices like cinnamon, ginger and cloves. I purchased a jar of sorghum at the St. Donatus Sorghum Festival and have been thinking of ways to incorporate it into recipes. One of the oatmeal cookie recipes I know by heart came from my first cookbook. Poor Betty Crocker’s Cookbook is falling apart and held together with rubber bands. I used that recipe as a starting point for the following oatmeal, sorghum, sweet potato and pecan cookies. My husband put his stamp of approval on the results. I hope you will also enjoy them.

Oatmeal Cookies with Sorghum, Sweet Potato and Pecans

  • 3/4 cup shortening
  • 1 medium cooked, peeled and mashed sweet potato
  • 1 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1/4 cup sorghum
  •  1 cup flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 3 cups quick-cooking rolled oats
  • 1 cup toasted chopped pecans (toasting is optional)

Heat oven to 350 degrees. Beat together the shortening, sweet potato, brown sugar, egg, vanilla and sorghum. Add the remaining ingredients. Drop teaspoons of batter on parchment covered or greased baking sheets. Bake approximately 12 minutes. Yields about 5 dozen small cookies.

Oatmeal Cookies with Sorghum and Sweet Potato

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