Malawian mbatata are cookies made with sweet potatoes making them a healthier alternative to your everyday cookies. The sweet potato adds a lovely moisture to the final product along with sweetness. Malawi is known as the warm heart of Africa so I made them in the shape of a heart to represent that lovely aspect to our Malawian meal. They received that name because of the people, super friendly with warm hearts. A nice reputation to have indeed.
Sweet potatoes are grown in many subsistence farms and they also use the leaves to make sauces to go with the national dish called nsima which is a corn based porridge. Poverty is a way of life for most Malawians. Often times nsima may be the only meal of the day. I make these with a warm heart in hopes that the country will find it’s way out of poverty for the beautiful people who call Malawi home.
If you would like to make these cookies plant paradox friendly replace the all purpose flour with cassava flour, the milk with coconut milk and use grass fed butter or coconut oil for the melted butter. Additionally use swerve for the sugar and then you will have a lovely cookie that is in compliance with the plant paradox diet.
Malawian Mbatata (Sweet Potato Cookies)
- 1 cup mashed sweet potato about 2 sweet potatoes see note in Instructions
- 1 1/4 cup all purpose sifted flour
- 1/4 cup milk
- 1 egg
- 4 Tablespoons melted butter
- 2 teaspoons baking powder
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup raisins
- Preheat oven to 375 degrees
- Mix sweet potatoes milk, egg, and melted butter in a bowl and beat together
- Stir in the remaining ingredients.
- Drop by the spoonful onto a greased cookie sheet and bake for 15 minutes
- Alternatively you can chill the dough for an hour and roll out on a floured surface
- Use a heart shaped cookie cutter and place on a greased baking sheet.
- Bake for 15 minutes
- You can garnish with some cinnamon and sugar if desired
- Serve warm
Note the cooking time does not include cooking the sweet potatoes. They should be peeled, cut up and put into boiling water for about 20 minutes or until fork tender and then mashed with a fork or otato masher.