These sweet potato stuffed cookie rolls are a filled version of vegan sweet potato cookies, with coconut and raisins tucked inside a buttery pastry layer.
When You Have Sweet Potato to Use
Sometimes there is a boiled sweet potato sitting on the counter, already cooked and waiting to be turned into something else. Not enough for a full dish, but too good to waste.
These sweet potato stuffed cookie rolls are one way to use it. The dough bakes into a lightly crisp shell while the centre stays soft with mashed sweet potato, coconut and raisins. The flavour is warm and rounded, with the coconut adding texture and aroma.
Where I live now, I mostly find white sweet potatoes. They are milder than the orange variety I used to buy in England. If you have access to orange sweet potatoes, they will give the filling a deeper sweetness and colour. Both work well in this recipe.
These cookies are best enjoyed the day they are baked, when the contrast between the crisp exterior and soft centre is most noticeable.
What Makes These Cookie Rolls Different
- The sweet potato is in the filling rather than the dough.
- The outer layer is more like a cookie pastry.
- The centre stays soft and slightly moist.
- The coconut adds depth and texture.
They sit somewhere between a cookie and a small filled pastry.
Variations and Substitutions
- Use orange sweet potatoes for a deeper flavour and colour.
- Replace raisins with chopped dates or dried cranberries.
- Add a small pinch of cinnamon or cardamom to the filling for a warmer profile.
- Use freshly grated coconut for a softer, more fragrant centre.
Serving and Storage
These cookie rolls are best eaten the day they are baked. Once cooled, the outer pastry firms up and becomes lightly crisp, while the centre stays soft and fragrant.
By the next day, the moisture from the sweet potato filling softens the pastry. The texture shifts and becomes more cake-like, almost similar to a small stuffed scone. The flavour remains just as pleasant, but the contrast between crisp shell and soft centre is less pronounced.
Store in an airtight container at room temperature for up to two days.
Sweet Potato Stuffed Cookie Rolls
Soft sweet potato cookie rolls filled with coconut and raisins, wrapped in a buttery pastry shell. Crisp at the edges with a tender, lightly sweet centre. Best enjoyed fresh.
Ingredients
Cookie Dough
- 190 g all-purpose flour (1 ½ cups)
- 100 g demerara sugar (½ cup)
- 115 g vegan margarine (½ cup)
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 45 ml warm non-dairy milk (3 tablespoons)
Filling
- 240 g cooked sweet potato, mashed (1 cup)
- 4 to 5 tablespoons desiccated coconut or freshly grated coconut
- 1 tablespoon sugar
- 2 tablespoons raisins or other dried fruit
- 2 tablespoons chopped almonds (optional)
- 1 tablespoon non-dairy milk (optional, to soften mixture)
For Glazing
- Non-dairy milk
Instructions
- Preheat the oven to 200°C. Line or grease a baking tray.
- In a bowl, mix the flour and baking powder.
- Rub the margarine into the flour until the mixture resembles fine breadcrumbs.
- Add the sugar and salt. Stir to combine.
- Add the vanilla and warm milk. Mix and knead into a soft dough. Add a little more milk if needed.
- Refrigerate the dough while preparing the filling.
- In a separate bowl, combine the mashed sweet potato, coconut, sugar, raisins and almonds if using. Add a little milk if the mixture feels too dry.
- Divide the dough into 2 to 3 portions.
- Roll each portion to about 2 mm thickness.
- Cut circles about 6 to 7 cm in diameter.
- Place about ¾ tablespoon of filling in the centre of each circle.
- Roll the dough over the filling and seal the edges.
- Arrange on the tray and brush lightly with non-dairy milk.
- Bake for about 20 minutes, until lightly golden.
- Allow to cool before serving. The exterior will firm up as they cool.
Notes
The cookies will be soft when first removed from the oven and will firm up as they cool.
Best enjoyed the same day for a crisp exterior and soft centre.
By the next day, the pastry softens and becomes more cake-like.
Store airtight at room temperature for up to 2 days.
Variations:
Orange sweet potatoes give deeper flavour.
Raisins can be replaced with dates or dried cranberries.
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 207
Discover more from Veganlovlie: Scrumptious Vegan Recipes
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Is this an excuse to buy the expensive sweet potatoes? is it? YES IT IS! thanks for giving me an excuse 🙂
Very tasty; ending up using much more milk to the dough to get it to be able to roll out. Otherwise a delicious treat. Thanks!