Ingredients
Main Ingredients
- 2 medium sweet potatoes (about 2 cups mashed)
- 2 cups all-purpose flour (240 g)
- 1 ½ cups rolled oats (130 g)
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp salt
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- ½ cup unsalted butter (softened, 1 stick, 112 g)
- ½ cup brown sugar (110 g)
- ½ cup white sugar (110 g)
- 1 large egg
- 1 tsp vanilla bean paste (5 mL)
- 1 ½ cups chocolate chips or chunks (250 g)
Instructions
- Mash Potatoes: Peel and chop the sweet potatoes into chunks. Boil them in a large pot of water for about 15 minutes or until fork tender. Drain thoroughly, then mash the sweet potatoes until smooth. Let them cool to warm (not hot) and set aside, ensuring you have 2 cups of mashed sweet potato.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, rolled oats, baking soda, salt, ground cinnamon, ground cloves, and ground ginger. Set aside for later integration.
- Prepare Wet Ingredients: In a large mixing bowl, cream the softened unsalted butter with the brown sugar and white sugar until smooth and creamy. Beat in the large egg and vanilla bean paste until well combined. Fold in the cooled mashed sweet potatoes, mixing thoroughly but gently to combine.
- Combine Wet and Dry Ingredients: Gradually stir the dry ingredients mixture into the wet ingredients until just combined, being careful not to overmix. Finally, fold in the chocolate chips or chunks evenly throughout the dough.
- Bake the Cookies: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or lightly grease them. Scoop dough portions onto the prepared sheets, spacing them appropriately. Bake for 10 to 12 minutes or until the edges are slightly crisp but the centers remain soft (they may look underbaked at the center—this is ideal).
- Cool and Serve: Allow the cookies to cool on the baking sheet for 20 minutes to set. For best texture, gently press each cookie down slightly with a spatula while they are still warm to slightly flatten. Transfer to a container or serving plate and enjoy.
Notes
- Make sure to let the mashed sweet potato cool to warm to avoid cooking the egg when mixed.
- Do not over-bake the cookies; the centers should remain soft for perfect texture.
- You can substitute chocolate chips with nuts or dried fruits for variety.
- For a dairy-free version, substitute butter with coconut oil or dairy-free margarine.
- Storing cookies in an airtight container helps maintain softness for several days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
