• V Blackmoore

White Chocolate Chip Sweet Potato Cookies

Sometimes I get these nagging food ideas that won't go away until I test them. This recipe is one such idea. Now I'm not much of a baker, or maybe I just don't spend enough time making baked goods. I have no idea why because I love cakes, breads, pastries....everything! I will say though, my cheesecakes and caribbean black cakes are PHENOMENAL!


So getting back to the cookies. I don't know about you but I love a chewy cookie. If you love sweet potato, this recipe is for you. These cookies go well with a strong cup of coffee or cocoa.





Ingredients

1 cup melted unsalted butter

½ cup light brown sugar

1 cup granulated sugar

2 tsp vanilla extract

1 cup puréed sweet potato

3 cups flour

½ tsp salt

½ tsp baking soda

½ tsp baking powder

1 tsp ground cinnamon

1 tbsp ground nutmeg

1 cup white chocolate chips


Preparation

  1. Pour melted butter, light brown sugar, and granulated sugar into a large bowl. Whisk the ingredients until the batter is light and fluffy.

  2. Add in the sweet potato purée, vanilla extract and continue whisking until well combined

  3. In another bowl, add the flour, salt, baking soda, baking powder, cinnamon and nutmeg. Whisk the dry ingredients together.

  4. Pour the sweet potato mixture into the flour mixture and mix to combine well. There should be no dry flour streaks.

  5. Add the white chocolate chips and using a wooden spoon, fold into the batter

  6. Cover the bowl with plastic wrap and place in your refrigerator for at least 1 hour

  7. Once cookie dough is sufficiently chilled, and you're ready to bake, preheat your oven to 350ºF. Line 2 cookie sheets with parchment paper.

  8. Scoop out the cookie dough using a cookie scoop or small ice-cream scoop and set them on the tray at least 2 inches apart. (each scoop should be about the size of a ping pong ball or 1 tbsp)

  9. Bake for approximately 10 to 12 minutes. The cookies will be soft when you remove them from the oven. Just let them cool on the baking sheet, then once they harden, move them to a cooling rack.

This recipe yields approximately 30 cookies. The cookie dough freezes well so if you have extra, just pop them in a freezer bag for later use!










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