I could write an entire post solely about my love for sweet potatos. During senior year, you could often find my roommate and I in the kitchen at midnight making potato wedges (her specialty) and sweet potato fries (my specialty). Because potatoes are a normal midnight snack for college kids right?
This time I decided to veer away from my beloved sweet potato fries and make sweet potato chocolate chip cookies. Yes it sounds strange but they ended up being amazing.
I halved the recipe since my parents don’t love sweets and with all the baking/eating of sweets I’ve been doing lately, I don’t want this to happen to me…
(Credit to In Your 20s with Your Parents– a blog that makes us feel better we’re not the only 20 somethings struggling at home)
Anyways, here’s the super simple recipe from Tasty Kitchen!
*I made a gluten free version but you can substitute regular flour
1 whole Large Sweet Potato
½ cups Unsalted Butter
1 cup Light Brown Sugar, Packed
2 whole Eggs
2 teaspoons Vanilla Extract
2 cups All-purpose Gluten-free Flour
1-½ teaspoon Baking Powder
1 teaspoon Ground Cinnamon
¼ teaspoons Ground Cloves
¼ teaspoons Ground Nutmeg
½ teaspoons Sea Salt
1 cup Semisweet Chocolate Chips
Place oven rack in upper third of oven and preheat to 400ºF.
Clean and scrub sweet potato, place on baking sheet and bake until soft (inserted knife will meet no resistance), about 40 minutes. Reduce oven temperature to 350ºF.
While sweet potato is baking, in a heavy-bottomed saucepan or pot, brown your butter. Set aside to cool.
Once butter has cooled, cream together with sugar using a hand or stand mixer at medium speed. Add eggs and vanilla extract and mix until fully combined.
Peel cooled sweet potato, mash as much as possible, and add to mixer, mixing at medium-low speed until fully combined.
In a separate bowl, combine flour, baking powder, baking soda, spices, and salt. Whisk to combine. Pour flour mixture into wet ingredients and mix on low speed until fully combined. Gently fold in chocolate chips.
Scoop dough in tablespoon-sized balls onto parchment or silicone baking mat lined baking sheet.
Bake at 350ºF for 10-12 minutes until cookies bounce back when touched. Let cool on baking sheet for 10 minutes before transferring to wire rack to cool completely.
Adapted from the Joy the Baker Cookbook.
The cookies were a mix between a muffin/bread/cookie if that makes sense? They were delicious and even better when paired with a glass of milk 🙂