• 13/4 cup /180 grams mashed sweet potatoes (from a can or homemade, see Tips)
• 21/2 cup dried fruit, such as chopped cranberries, raisins, dates, apricots or whole currants
• 31/4 cup /70 grams unsalted butter, melted
• 42 tablespoons dairy or nondairy milk
• 51 teaspoon vanilla extract
• 61 large eg g
• 72 1/4 cups /270 grams all-purpose flour, plus more for sprinkling
• 83/4 cup /165 grams dark brown sugar
• 92 teaspoons baking powder
• 101/8 teaspoon baking soda
• 113/4 teaspoon kosher salt (such as Diamond Crystal)
• 121/2 teaspoon black pepper
• 131/2 teaspoon ground nutmeg
• 141/2 teaspoon ground allspice
• 152 1/2 cups /200 grams powdered sugar
• 162 lemons , juiced, divided
• 17Pinch of kosher salt (such as Diamond Crystal)

No nutrition info yet. Click "Calculate Nutrition" above to generate it automatically.

Instructions

1. 1

   Heat the oven to 350 degrees and line 2 baking sheets with parchment.

2. 2

   In a small mixing bowl, stir together the mashed sweet potato, dried fruit, butter, milk, vanilla extract and egg.

3. 3

   In a medium mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, black pepper, nutmeg and allspice. Make a well in the center of the dry ingredients and pour in the wet ingredients. Using a spatula, mix to form a sticky dough.

4. 4

   Generously sprinkle your work surface or a sheet of parchment paper with flour. Scrape the dough onto the floured surface and sprinkle the top with more flour.

5. 5

   Split the dough in 2 equal portions. Using a rolling pin, roll each out into a ¼-inch-thick sheet (about 8 by 12 inches), sprinkling more flour to keep from sticking. Use a sharp knife or bench scraper to trim the scraggly edges and cut into 2-inch squares. Move each square to your prepared baking sheet, spacing the cookies about 1/2 inch apart.

6. 6

   Bake, rotating once, until slightly puffed, cooked through and golden brown at the edges, 12 to 15 minutes. Move the sheet pan to a baking rack to cool completely, about 15 minutes. The baked, unglazed cookies can be stored in a single layer, covered at room temperature for up to 3 days.

7. 7

   Prepare the glaze: In a small mixing bowl, whisk together the powdered sugar, ¼ cup of the lemon juice and salt until smooth. Adjust with additional tablespoons of lemon juice if necessary; the glaze should run off the whisk in a steady, thick drizzle.

8. 8

   Once the cookies are completely cooled, place on a wire rack with a sheet pan underneath. Use a spoon to pour enough glaze to cover the surface of the cookies and drip down the sides. Let the glaze set completely (at least 30 minutes) before serving.