Try these for an innovative destination for sweet potatoes! I adapted this recipe from Penzey’s (which, by the way, is a terrific source for herbs, spices, and spice mixtures). The consistency is more cake than cookie, but regardless the result passed the kid test with flying colors. I may go back and test this again with only one egg to see if I can get closer to that great chewy cookie texture.
Prep time: 10 minutes (not including baking sweet potatoes)
Cook time: 15-18 minutes
Yield: 3-4 dozen cookies
3/4 cup mashed, cooked sweet potato
1 cup butter (2 sticks), room temperature
1/2 cup Stevia-based sweetener (I used Truvia)
1/2 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1 cup bittersweet chocolate chips
Preheat oven to 325F.
In a mixing bowl, blend the sweet potato, butter, eggs, sweetener, vanilla extract, lemon extract. In another bowl, whisk the flour, baking soda, baking powder, salt, and cinnamon. Beat the mixtures together until all dry material is incorporated and you have a thick dough. Stir in the chocolate chips. Place spoonfuls of the dough onto baking sheets. Bake for 15-18 minutes, or until cookies are just firm in the center.