Sharon and Larry Adams have been spicing up the Lindsay Heights neighborhood in many ways for more than 10 years, so it’s not surprising that Penzeys Spices’ magazine-like catalog features them in the Winter 2013 issue.
“It’s delightful because it shares the love story about a community of people working to make true changes,” said Sharon Adams. “It shows hope.”
Penzeys Spices, headquartered in Wauwatosa, sells more than 250 spices to customers around the country, including at its stores in 29 states. The company was looking for stories that showed inspiration and collaborative community advancement, according to Sharon.
Larry and Sharon have been working to turn around the Walnut Way neighborhood — where Sharon lived as a child and returned to 30 years later — to make it a safer place to live and improve the quality of life for residents.
The married couple, community organizers and founders of Walnut Way Conservation Corp., were featured for the work they’ve done in their neighborhood, but also for their delicious recipes: sweet potato chocolate chip cookies and “make-it-your-way” tomato sauce.
“Those are two that are part of my own invention,” said Sharon Adams. “When my children were young, I’d use what I had and put a twist on it, like what we’ve done with Walnut Way.”
“I love cooking, so my message is get in there and cook and let your sensibilities guide you,” she added.
Sweet potato chocolate chip cookies
Recipe from Sharon Adams
- 3⁄4 cup mashed, cooked sweet potato (1 medium potato)
- 1 cup butter, softened (2 sticks)
- 2 eggs
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 1 tsp. pure vanilla extract
- 1⁄2 tsp. lemon extract
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- Dash salt
- 1⁄4 tsp. PENZEYS CINNAMON
- 1 Cup semisweet chocolate chips
- 1 Cup chopped walnuts, optional
Preheat oven to 300 degrees. In a large bowl, cream together the cooked sweet potato, butter, eggs, sugars and extracts. In a separate bowl, combine the flour, baking soda, baking powder, salt and cinnamon. Gradually add the dry ingredients to the sweet potato mixture and beat until blended. Fold in the chocolate chips and walnuts, if using. Drop by the teaspoonful onto ungreased baking sheets and bake at 300 degrees for about 25 minutes, until firm in the middle.
Prep. time: 10 minutes plus potato baking time
Baking time: 25 minutes
Yield: 4 dozen cookies