½cup(1 stick or 115g) butter melted & cooled slightly
¼cup(50g) packed brown sugar
½cup(100g) granulated white sugar
½cup(125g) mashed sweet potatoapproximately 1 medium sweet potato
1 ½cups(190g) all-purpose flour (plain flour)
½cup(90g) semi-sweet chocolate chipsplus extra for the top (optional)
Use leftovers or canned sweet potato, or cook the sweet potato by either baking it or boiling until soft. If boiling, ensure it drains well. Puree the cooked sweet potato either in a blender or with a hand held stick blender. If the puree seems wet, pat it with kitchen paper to absorb the excess moisture.
Whisk the melted butter and both sugars together in a mixing bowl, then whisk in the pureed sweet potato and vanilla.
Whisk the flour, salt, baking powder, baking soda, cinnamon, and ginger together in a bowl.
Pour the wet ingredients into the dry ingredients, and stir together. Stir in the chocolate chips.
Cover the dough and chill for at least 30 minutes.
Preheat the oven to 350°F / 175°C. Line two large baking sheets with baking parchment paper.
Roll tablespoonfuls of the dough into balls, place onto the prepared baking sheets (1” apart), and flatten the balls slightly with the back of a spoon.
Bake for 10-12 minutes or until the edges get firm.
If desired, press a few chocolate chips into the top of each sweet potato cookie.Allow the cookies to cool on the sheets for 10 minutes, then carefully transfer to a wire rack to cool completely.
Store the cooled cookies in an airtight container for up to 1 week.
It’s important to make sure you chill the dough before baking to make sure the cookies don’t spread too much.
Let the cookies cool on a baking rack to make sure they set properly before eating.
Make sure your baking soda and baking powder are not expired as expired leavening ingredients will not let the cookie rise properly.
Do not overwork the dough. Mix everything until combined, but don’t overmix as that could make the cookies become tough.
Storing: Store the cooled cookies in an airtight container for up to 1 week.Freezing: Raw cookie dough can be frozen to be baked later. Shape cookie dough into a log and wrap tightly in plastic wrap. Then, place in a freezer-safe bag for up to 3 months. Thaw in the fridge overnight before baking.What can I use besides sweet potato? You can use pureed pumpkin or butternut squash in this recipe. Adjust the amount of sugar if necessary.Can I make these without butter? Yes! You can use coconut oil or plain vegetable oil to make these cookies.What can I use to make this recipe refined sugar-free? You can substitute both brown and white sugar with granulated coconut sugar.