Mbatata (Malawian Sweet Potato Cookies)

Active Time:

20 mins

Total Time:

45 mins

Servings:

12 cookies

Yield:

Nutrition Profile:

Sesame-Free Diabetes-Friendly Dairy-Free Soy-Free Heart-Healthy Vegan Vegetarian Egg-Free

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Every January 1, Matthew and I welcome in the new year with a Kwanzaa celebration at Gilliard Farms in Brunswick, Georgia. It’s a tradition Matthew started seven years ago. He chose New Year’s Day, the last day of the weeklong holiday, to celebrate Kwanzaa and reflect upon how its principles, called the Nguzo Saba, were applied over the previous year, as well as to set intentions for the upcoming year.

My first Kwanzaa celebration was on January 1, 2022, after we were married in 2021. I made our first batch of these Mbatata cookies, and they were a hit, so much so that they have become part of our yearly celebration menu.

Mbatata cookies are made with sweet potatoes and originated in Mawali. They are heart-shaped to represent the location of Malawi within the African continent—in the center and the heart of the land.

At our Kwanzaa celebration, we share our farm, and the food we grow on it, with our community, incorporating the seven principles of the holiday into the day’s activities. Umoja (unity) is our community joining together on our farm to celebrate the harvest. We embody kujichagulia, or self-determination, by showing others how to grow food for their own families.

By having the community come help us plant and harvest at the farm, and having them donate their time, that’s ujima and ujamaa at work (collective responsibility and cooperative economics, respectively). The latter can be everything from foraging goldenrod, staghorn sumac and sunflowers for vases to decorate, to chopping and stacking wood for the fire pits to keep us warm.

The nia, or purpose, of having everyone pitch in is to show that we are stronger together, working for a common good. Our youth showcases their kuumba (creativity) by putting together flyers promoting our event. They also write and perform music and poetry at the celebration. We do this every year because we have imani—faith that the harvest will be good. And faith that we are living with our heart at the center of our actions, just like the heart-shaped Mbatata.

Incorporating these principles into our everyday living has become second nature to us. We prioritize family and community throughout our life at the farm, the principles of unity and self-determination guide our daily lives and encourage us to collaborate with our communities—local and global—to make a positive impact. We started our business Strong Roots 9 shortly after we married, which grounds us in our beliefs in cooperative economics, and we are setting forth a path for future generations to continue as stewards of our beloved 50 acres.

Kwanzaa isn’t just a weeklong celebration for us; it’s a way of life that enriches us through experiences and brings Matthew and me closer to our heritage.

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Ingredients

1/2 cup mashed cooked sweet potatoes
2 tablespoons extra-virgin olive oil
1 cup all-purpose flour, plus more for rolling
1/4 cup brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup raisins
3 tablespoons toasted coconut
1/4 cup dried fruits, such as cranberries or dates, chopped (optional)

Directions

Preheat oven to 375°F.
Combine sweet potato and oil in a large bowl. Add flour, brown sugar, baking powder, cinnamon and salt. Mix well until a soft dough forms. Add raisins and mix to combine (the dough will be crumbly).

Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco
Turn the dough out onto a lightly floured surface; knead a few times and shape into a disk. Roll the dough 1/2-inch thick; cut cookies with a 2-inch cookie cutter (heart-shaped is traditional in Malawi). Place the cookies on a parchment-lined baking sheet. Re-roll and cut any remaining dough, until all the dough has been used. Top the cookies with coconut and (if using) dried fruit, lightly pressing to adhere.

Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco
Bake until firm and slightly springy when touched, 10 to 12 minutes. Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco

To make ahead

Store airtight at room temperature for up to 3 days.

Equipment

2-inch cookie cutter

EatingWell.com, December 2023

Nutrition Facts (per serving)

99	Calories
3g	Fat
17g	Carbs
1g	Protein

Nutrition Facts
Servings Per Recipe 12
Serving Size 1 cookie
Calories 99
% Daily Value *
Total Carbohydrate 17g	6%
Dietary Fiber 1g	4%
Total Sugars 6g
Protein 1g	3%
Total Fat 3g	4%
Saturated Fat 1g	5%
Cholesterol 0mg	0%
Vitamin A 80Âµg
Vitamin C 2mg	2%
Vitamin D 0Âµg
Vitamin E 0mg	3%
Folate 20Âµg
Vitamin K 2Âµg
Sodium 135mg	6%
Calcium 57mg	4%
Iron 1mg	4%
Magnesium 7mg	2%
Potassium 88mg	2%
Zinc 0mg	1%
Vitamin B12 0Âµg
Omega 3 0g

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.