Of course my baking season started out with chocolate chip cookies. They are always one of my favorites. But, every year I like to try something new. And I thought sweet potato cookies would be a perfect way to combine my favorite cake (from Bon Appetit November 2001) and my favorite type of sweet treat.
If you like delicious, cakey cookies then you will love these. I was so happy with how the first batch turned out, I made another batch the next weekend.
2 1/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
¼ tsp. ground cloves
1/2 tsp. kosher salt
1 c. (2 sticks)butter, room temperature
3/4 c. brown sugar
1/2 c. granulated sugar
3/4 c. sweet potato purée (you’ll need one medium sweet potato)
1 large egg
2 tsp. pure vanilla extract
¾ cup dried cranberries, finely chopped
If you can’t find sweet potato purée in the stores, preheat oven to 400°F. Poke holes in the whole sweet potato, place on a piece of foil or baking sheet. Bake for 45 – 60 minutes, or until soft. Scoop out sweet potato into bowl and let cool. Mash or puree to get smooth.
Making the cookies
1. Preheat oven to 375°F and line two large baking sheets with parchment paper (if you have it, if not that’s ok). In a small bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
2. In a large bowl using a hand mixer, cream together butter and sugars until light and fluffy. Beat in sweet potato, egg, and vanilla, then add dry ingredients and mix until just combined. Stir in dried cranberries.
3. Scoop1” balls onto prepared baking sheets, 2 inches apart, and bake until golden and just set, about 10 minutes. Cool on baking sheets 5 minutes then place cookies on a cooling rack and let cool completely.