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!!!

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