Ingredients

The following ingredients have 16 Servings
  • ½ cup (1 stick or 115g) butter ( melted & cooled slightly)
  • ¼ cup (50g) packed brown sugar
  • ½ cup (100g) granulated white sugar
  • 1 teaspoon vanilla extract
  • ½ cup (125g) mashed sweet potato (approximately 1 medium sweet potato)
  • 1 ½ cups (190g) all-purpose flour (plain flour)
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ cup (90g) semi-sweet chocolate chips (plus extra for the top (optional))

Instruction

  • 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.