Mbatata or sweet potato cookies are a type of sweet potato cake made in Malawi to celebrate special occasions. They are traditionally cut into heart shapes because Malawi is known as ‘the warm heart of Africa’.

These cookies reflect the agricultural practices of Malawi, where sweet potatoes are a staple crop. The cookies are often enjoyed during celebrations and are a way to share Malawian culture and hospitality. They are considered a healthier alternative to traditional cookies due to sweet potatoes, which add fiber, vitamins, and minerals. You can find this ingredient in many Asian dishes, such as Candied Sweet Potatoes from Japan.

I made this dish for one of my best friends, who has spent a lot of time in Malawi and has fallen in love with the country. I just hope my Mbatata sweet potato cookie recipe lives up to her expectations!

My cookies turned out more like cakes – because I made two large hearts rather than lots of little ones. I sought inspiration from Malawi’s tropical fruits and made a caramelized mango filling and coconut cream to drizzle over the top.

My caramelized mango filling was technically supposed to be mango jam, but I only wanted to make a small amount so ended up with tiny mango pieces in caramel. Still, it tasted good, so I used it anyway.

It’s not an overly sweet dessert, and the tropical flavors work really well with the Mbatata base. They are ridiculously filling though, so you may just want to share one between two.

Sweet potato cookies pair well with various drinks. Black coffee balances their sweetness, while a latte adds creamy richness. Mango and pineapple juices bring tropical flavors, and a tropical smoothie with banana, mango, and coconut enhances the dessert experience.

Here is an easy recipe for sweet potato cookies:

Ingredients

For the Mbatata Biscuits

1 medium-sized sweet potato
1 tbsp butter
20 ml milk
80 g self-raising flour, I used a gluten-free blend
½ tsp cinnamon
4 tbsp caster sugar
½ a fresh mango chopped into small pieces

For the Coconut Cream

2 tbsp Coconut cream
1 tbsp Greek yogurt
1 tbsp Icing sugar

Instructions

Peel, chop, and boil the sweet potato until tender.
Drain and mash with the butter and milk. Leave to cool slightly.
Preheat the oven to 180^oC and line a baking tray.
Stir the flour, sugar, and cinnamon into the potato mixture until all ingredients are combined.
With lightly floured hands, bring the mixture together into a ball and leave to rest for a few minutes.
Meanwhile, make the caramelized mangos by putting the mango pieces in a pan with 3 tbsp caster sugar. Stir sugar until it begins to dissolve. Leave to cook for about 10 minutes until the caramel is just golden. Remove from heat.
Take half the potato mixture at a time and make two heart shapes on the baking tray. Make a heart-shaped indent in the center of each and spoon in the caramelized mangos.
Bake for 25-30 mins.
Meanwhile, whisk together the coconut cream, Greek yogurt and icing sugar.
Serve the cakes warm from the oven. Drizzle over the coconut cream just before serving.

Notes

– The cakes can be kept for 3-4 days in the fridge. Heat them in the oven before serving.

– You can add chocolate chips to make sweet potato chocolate chip cookies or oatmeal to make healthy sweet potato oatmeal cookie. If you want a simple, flour-less, and vegan sweet potato oatmeal cookies, you just need to combine 2 ingredients – oatmeal and sweet potato puree – and bake them.