Zimbabwe Sweet Potato Cookies:

2 1/2 cups (625 ml) all-purpose flour
1 1/2 teaspoons (7 ml) baking powder
1/2 teaspoon (2 ml) baking soda
1/4 teaspoon (1 ml) salt
1/2 cup (125 ml) butter or margarine (1 stick)
1/4 cup (50 ml) sugar
1 tablespoon (15 ml) grated lemon peel
1 teaspoon (5 ml) nutmeg
1/4 cup (50 ml) honey
1 egg
1 cup (250 ml) grated, raw sweet potatoes


Preheat the oven to 350 F (175 C).

Sift the flour, baking powder, baking soda, and salt into a medium-size mixing bowl. Set Aside.

Cream the butter or margarine with the sugar in a large mixing bowl. Mix in the lemon peel, nutmeg, honey, and egg. Then, stir in the grated sweet potato.

Blend the flour mixture into the sweet potato mixture.

Place rounded teaspoons of the cookie dough onto an ungreased cookie sheet. The cookies should be spaced at least 1/2-inch (1.25 cm) apart.