Sweet Potato Chocolate Chip Cookies
Photo: Marla Meridith
Ingredients
- 1/2 cup (1 stick) Softened Unsalted Butter
- 1 large Egg
- 1/2 cup Pure Maple Syrup
- 1/2 cup Brown Sugar
- 1 tablespoon Vanilla Extract or Vanilla Bean Paste
- 2 cups Unbleached All Purpose Flour -or- 2 cups cups Pastry Flour (or 1 of each) (I used 100% pastry flour and ended up with a cookie with a very delicate, cakey
- 1/4 teaspoon Salt
- 1/2 teaspoon Baking Soda
- 1 teaspoon Pumpkin Pie Spice, or Cinnamon
- 1 cup Mashed Sweet Potatoes - inch (I baked 2 large sweet potatoes at 400˚F for one hour, until soft. Let them cool a bit and the skin pee
- 12 ounces High Quality Semi-Sweet Chocolate Chips
- Optional: Powdered Sugar for dusting
Preparation
1) 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.
2) In a separate bowl mix together dry ingredients: Flour, Salt, Baking Soda, Pumpkin Pie Spice.
3) Stir 1/2 the flour mixture into the wet ingredients, stir in remaining flour mix until well combined.
4) Stir in Sweet Potatoes and Chocolate Chips.
5) Preheat oven to 350˚F, lightly grease baking sheets.
6) Heap large tablespoons of batter onto cookie sheets about 1 1/2 inches apart.
7) Bake for about 15 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.)
8) Let cool about 5 minutes and place on cooling racks.
9) Dust with powdered sugar.
10) Munch Away!!!
