Author Notes
These are so delicious for the holidays. With Sweet Potato and winter spices they are so yummy! My 2 year old son and I recently took a trip to Telluride, CO. I was inspired to make these yummy, gooey, crumbly Sweet Potato cookies. Butter, sugar, sweet potatoes and chocolate. What could be better!!
—Marla
Ingredients
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1/2 cup
Unsalted Butter, Softened
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1
Large Egg
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1/2 cup
Pure Maple Syrup
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1/2 cup
Brown Sugar (You can also sweeten with all Maple Syrup or all brown Sugar)
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1 tablespoon
Vanilla Extract
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2 cups
Unbleached A/P Flour (or 1 Cup Whole Wheat Pastry Flour and 1 Cup Unbleached A/P Flour)
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1/4 teaspoon
Salt
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1/2 teaspoon
Baking Soda
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1 teaspoon
Pumpkin Pie Spice or Cinnamon
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1 cup
Mashed Sweet Potato
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12 ounces
Good Quality Semi Sweet Chocolate Chips
Directions
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Preheat oven to 350?F, lightly grease baking sheets.
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Combine Butter, Egg, Maple Syrup, Brown Sugar, Vanilla, in medium bowl. I mixed the ingredients with a spatula, you can also mix with electric mixer until well blended.
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In a separate bowl mix together dry ingredients: Flour, Salt, Baking Soda, Pumpkin Pie Spice.
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Stir 1/2 the flour mixture into the wet ingredients, stir in remaining flour mix until well combined. Stir in Sweet Potatoes and Chocolate Chips.
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Heap large tablespoons of batter onto cookie sheets about 1 1/2 inches apart.
Bake for about 15-18 minutes, until cooked thorough and tops of cookies are golden. (At 10,000 feet in Telluride these cookies took quite a bit longer to cook through, about 19-20 minutes. Use your judgement and taste preference to determine baking time.)
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Let cool about 5 minutes and place on cooling racks.
Dust with powdered sugar.
Munch Away!!!
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