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Ube Sweet Potato Pie Cookies with a Passion Fruit Drizzle

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Featuring: Passion Fruit Puree

Here in Hawaii we have a sweet potato that is purple called Ube. It is very popular with the local population. Quite a few of the restaurants use it to make sweet/savory mashed potatoes.

I was heading to the Ube festival and they asked all food vendors to come up with a recipe using the purple sweet potato.  Naturally, I wanted to pair it with passion fruit (lilikoi).

These tasty morsels went over wonderfully!  I was completely out of cookies within 2 hours. All the flavors of a sweet potato pie packed into this delicious cookie with the added benefit of lilikoi on top.

Look for the Ube Sweet Potato at you local specialty markets.

Ube Sweet Potato Pie Cookies with a Passion Fruit Drizzle

Yields: 24-36 Cookies
Prep time: 25 minutes
Cook time: 18 minutes


2 C All Purpose Flour
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 2 tsp Ground Cinnamon
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Ground Allspice
  • 1/8 tsp Ground Nutmeg
  • 1/2 tsp Salt
  • 1 Stick (1/2 Cup) unsalted butter, room temperature
  • 1 cup Granulated Sugar
  • 3/4 Cup Light Brown Sugar
  • 1 Egg, room temperature
  • 3/4 tsp Vanilla Extract
  • 3/4 tsp Ube Extract
  • 1 cup Ube Sweet Potato Puree
  • 1 cup Chopped Pecans (optional)
1 1/2 Cups Confectioners' Sugar
  • 3 Tbl Passion Fruit Puree


1. Preheat oven to 375 degrees Fahrenheit & adjust racks to the middle position. Line 2 cookie sheets with parchment paper.
  1. 2. Sift together the flour, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg, and salt.
  2. 3. In your kitchen aid mixer cream together the butter, granulated sugar and the brown sugar until light and fluffy. Add the egg, vanilla, and ube extract, mix until incorporated. Stir in the ube (sweet potato) puree and blend until smooth. Beat in the dry ingredients in increments. Combine well. Hand stir in the pecans if using.
  3. 4. Drop by heaping tablespoons onto the prepared cookie sheets leaving about 2 inches of space between each cookie. Bake until the cookies are lightly golden around the edges and they spring back from the tough, about 18 minutes. Let cool completely on the cookie sheets before glazing.
  4. 5. Combine confectioners’ sugar and the passion fruit puree in a small bowl and stir until smooth. Drizzle over the cookies and let harden for 1 hour before serving.

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