Food Share: Sweet Potato Chocolate Chip Cookies

This recipe comes from a beautiful mom of two beautiful kids who grew up in NY (Long Island and now lives in Southern California. She is so kind enough that she shared her recipe of her Sweet Potato Chocolate Chip Cookies, and with her permission I now share it to you her recipe as well. I would say that this is now our favorite cookie ever! My little boy and my big boy (husband) can't stop eating these goodies and he would always say that these are some really good cookies. It is sooooo.... good that I even made another batch of these babies. I love the fact that it has sweet potato in it and it makes me feel less guilty and gives you an excuse of eating some cookies. You should try some!

Here is the recipe:

Sweet Potato Chocolate Chip Cookies

Makes about 24 good sized cookies. Source Organic ingredients when you can!

• 1/2 cup (1 stick) Softened Unsalted Butter
• 1 large Egg
• 1/2 cup Pure Maple Syrup
• 1/2 Cup Brown Sugar
• 1 Tbs Vanilla Extract or Vanilla Bean Paste
• 2 cups Unbleached All Purpose Flour -or- 2 cups Pastry Flour (or 1 cup of each) I used 100% pastry flour and ended up with a cookie with a very delicate, cakey crumb. All purpose flour has more Gluten so cookies will have a slightly chewier texture. To read more: Pastry vs. All Purpose flour
• 1/4 tsp Salt
• 1/2 tsp Baking Soda
• 1 Tsp Pumpkin Pie Spice, or Cinnamon
• 1 Cup Mashed Sweet Potatoes: I baked 2 large sweet potatoes at 400˚F for one hour, until soft. Let them cool a bit and the skin peels right off. You can also buy canned Organic Sweet Potatoes, just make sure the only ingredient in the can is Sweet Potato.
• 12 oz. High Quality Semi-Sweet Chocolate Chips
• Optional: Powdered Sugar for dusting

1. Combine Butter, Egg, Maple Syrup, Brown Sugar, Vanilla, in medium bowl. I mixed the ingredients with a spatula, you can also mix with electric mixer until well blended.

2. In a separate bowl mix together dry ingredients: Flour, Salt, Baking Soda, Pumpkin Pie Spice. (For my cookies, I added flax seeds for more nutrition. Also, save about 1/4 cup in another bowl to coat your chocolate chips and pecans. It will help for an even distribution of you chips and nuts in your cookies. )

3. Stir 1/2 the flour mixture into the wet ingredients, stir in remaining flour mix until well combined.

(Coat your chocolate chips and nuts with flour for an even distribution. It is up to you if you want to add some nuts or not. Some people don't like any kinds of nuts in their cookies. So mixing pecans is optional.)

4. Stir in Sweet Potatoes and Chocolate Chips.

5. Preheat oven to 350˚F, lightly grease baking sheets.

6. Heap large tablespoons of batter onto cookie sheets about 1 1/2 inches apart.

7. Bake for about 15 minutes, until cooked thorough and tops of cookies are golden. (Use your judgment and taste preference to determine baking time.)

8. Let cool about 5 minutes and place on cooling racks.

9. Dust with powdered sugar.

10. Enjoy! Yummylicious!

Once again, thank you Marla for sharing this wonderful recipe. If you want to check out more of Marla, visit FamilyFreshCooking.com.