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These sweet potato cookies transform a humble root vegetable into a delightful treat that balances nutrition with indulgence. The natural sweetness and moisture from the sweet potato creates perfectly soft cookies studded with melty chocolate chips that will disappear quickly from your cookie jar.
I first made these cookies when looking for creative ways to use leftover sweet potatoes. They quickly became my go to dessert for playdate gatherings where parents appreciate the nutritional boost and kids just think they're getting chocolate chip cookies.
Ingredients
- Sweet potato: Creates natural moisture and sweetness while adding nutritional value
- All purpose flour: Balanced with whole wheat flour for perfect texture while adding fiber
- Baking powder and baking soda: Ensure proper rise and softness in the cookies
- Cinnamon, cloves, and coriander: Create a warm spice profile that complements the sweet potato
- Kosher salt: Enhances all flavors without making cookies taste salty
- Eggs: Provide structure and binding for the cookies
- Brown sugar: Adds depth of flavor with its molasses notes
- Canola oil: Keeps the cookies moist without adding strong flavor
- Unsweetened applesauce: Reduces the need for additional fat while maintaining moisture
- Vanilla extract: Rounds out the flavor profile with its aromatic qualities
- Semi sweet chocolate chips: Offer the perfect balance of sweetness and richness
Step-by-Step Instructions
- Roast the Sweet Potato:
- Place rack in the upper third of your oven and preheat to 400°F. After thoroughly washing your sweet potato pierce it all over with a fork to allow steam to escape. Roast directly on the oven rack for about 40 minutes until the thickest part yields easily when pierced with a fork. The direct contact with the rack allows for better air circulation around the potato ensuring even cooking.
- Prepare the Sweet Potato Puree:
- Once the sweet potato has cooled enough to handle remove the skin which should peel away easily. Mash the flesh thoroughly until smooth ensuring there are no fibrous strings or lumps. Measure exactly 1 cup of puree for the recipe as too much can make your cookies too wet.
- Mix Dry Ingredients:
- In a large mixing bowl whisk together both flours baking powder baking soda and all spices plus salt. This thorough mixing ensures the leavening agents and spices will be evenly distributed throughout your cookies preventing bitter spots or uneven rising.
- Create Wet Mixture:
- In a separate bowl beat the eggs and brown sugar until the mixture becomes notably thicker and takes on a smooth consistency about 2 minutes by hand or 1 minute with an electric mixer. This creates tiny air pockets that help with cookie structure. Gradually add the oil applesauce and vanilla extract mixing well after each addition.
- Incorporate Sweet Potato:
- Gently fold the sweet potato puree into your wet ingredients until fully combined. The mixture will take on a beautiful orange hue. Work carefully to maintain the air you incorporated during the egg and sugar mixing.
- Combine Wet and Dry Mixtures:
- Add all of your sweet potato mixture to the flour mixture at once. Using a rubber spatula or wooden spoon fold everything together with a light hand stopping as soon as no dry flour remains visible. Overmixing at this stage will develop gluten making tough cookies.
- Add Chocolate Chips:
- Sprinkle the chocolate chips over the dough and fold them in with just a few strokes. Some bakers like to reserve a small handful to press into the tops of the cookies before baking for a more professional appearance.
- Portion and Bake:
- Drop rounded tablespoonfuls of dough onto your prepared baking sheet leaving 2 inches between each. They will spread slightly during baking. Place in your preheated 350°F oven and bake for 9 to 11 minutes until the edges are set but the centers still look slightly soft. A toothpick inserted into the center should come out clean or with just a few moist crumbs.
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The warming spice blend in these cookies is what truly elevates them from ordinary to extraordinary. My daughter calls the coriander my "secret ingredient" because it adds a subtle citrusy note that most people cannot identify but everyone seems to love. It perfectly balances the earthy sweetness of the potato.
Make Ahead Options
These sweet potato cookies are ideal for advance preparation. The dough can be made up to 24 hours ahead and refrigerated tightly covered. Let it sit at room temperature for about 15 minutes before scooping and baking. You can also freeze portioned dough balls on a baking sheet then transfer to a freezer bag once solid. Bake directly from frozen adding 2 minutes to the baking time.
Storage Solutions
Store baked cookies in an airtight container at room temperature with a piece of bread to maintain moisture. They will stay fresh for up to 5 days. For longer storage freeze completely cooled cookies in a single layer then transfer to freezer bags with parchment between layers. Thaw at room temperature for about 30 minutes before serving or microwave individual cookies for 10 seconds for that fresh baked warmth.
Seasonal Variations
During fall and winter months enhance the spice profile by adding 1/4 teaspoon nutmeg and a pinch of ginger. For spring try adding 1 tablespoon orange zest to brighten the flavor profile. Summer cookies benefit from using white chocolate chips and adding 1/3 cup finely chopped dried cranberries for a sweet tangy contrast.
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These cookies are sure to become a family favorite. Happy baking!
Frequently Asked Questions
- → Can I use canned sweet potato puree instead of fresh?
Yes, canned sweet potato puree works well as a substitute. Just ensure it's plain sweet potato without added sugars or spices. Drain any excess liquid and measure out the required 1 cup.
- → How should I store these sweet potato cookies?
Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months, placing parchment paper between layers to prevent sticking.
- → Can I make these cookies gluten-free?
Yes, substitute the all-purpose and whole wheat flours with a 1:1, gluten-free baking blend. Add 1/4 teaspoon xanthan gum if your blend doesn't already include it for better texture.
- → What can I use instead of chocolate chips?
Great alternatives include white chocolate chips, butterscotch chips, chopped nuts like pecans or walnuts, dried cranberries, or raisins. You can also use a combination for more complex flavor.
- → Why did my cookies turn out cakey?
These cookies naturally have a softer, somewhat cakey texture due to the sweet potato and applesauce. For a less cakey result, you can reduce the sweet potato to 3/4 cup and use butter instead of applesauce.
- → Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 2 days in an airtight container. You may need to add 1-2 minutes to the baking time when using chilled dough.