Sweet Potato Chocolate Chip Cookies
By: Marla Meridith
Published: Thursday, December 10, 2009 - 11:16pm

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!!!

About


Hanging out in Telluride with the yellow Fall leaves and snow capped mountains encouraged me to bake these cookies.  My son and I had a fun cookie party!!!  They taste like Fall, decadent with a nice cakey crumb.