Yum Yum Yam Cookies

Yum Yum Yam Cookies

Yams, raisins and fall spices make these cookies a delicious autumn dessert.


about 5 dozen cookies


  • 1 cup C&H® Granulated Sugar
  • 1/2 cup shortening
  • 1 egg
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup fresh yams, cooked, mashed and cooled
  • 1/2 cup raisins or dried cranberries
  • 1/2 cup nuts (any kind), chopped


Preheat oven to 350°F. Grease cookie sheets.

Beat sugar and shortening in large bowl until fluffy. Add egg and vanilla; mix well.

Stir together flour, baking powder, baking soda, spices and salt in small bowl; gradually add to sugar mixture, alternating with yams. Beat until well mixed; stir in raisins and nuts. Drop batter on prepared cookie sheets, 2 inches apart.

Bake 12 to 15 minutes. Cool 2 minutes, then remove from cookie sheet to cooling racks. Cool completely.


Featured by Therese Neyrey Alberti of Chalmette, LA.


Canned yams may be used; however, the flavor and texture of the yam is better with fresh.

Walnuts and/or pecans work well in this recipe.