¼tsp eachground nutmeg, ground cloves, and ground ginger
½cupunsalted buttersoftened in the microwave for 20 seconds, 1 stick, 112 g
½cupbrown sugar110 g
½cupwhite sugar110 g
1tspvanilla extract5 mL
1 ½cupschocolate chips or chunks250 g
Mash Potatoes: Peel and chop sweet potatoes into chunks. Bring a large pot of water to a boil and add sweet potatoes, cooking for about 15 minutes, until fork tender. Drain water and mash potatoes, then set aside to cool a little. You'll need a total of 2 cups of mashed sweet potato.
2 medium sweet potatoes
Dry Ingredients: In a medium bowl combine flour, oats, baking soda, salt, and spices. Set aside.
2 cups all-purpose flour, 1 ½ cups rolled oats, 1 tsp baking soda, 2 tsp ground cinnamon, ½ tsp salt, ¼ tsp each ground nutmeg, ground cloves, and ground ginger
Wet Ingredients: Combine butter and sugars until smooth, then add egg and vanilla. Once sweet potato has cooled off a bit (should be warm, not hot) add it to the sugar mixture.
½ cup unsalted butter, ½ cup brown sugar, ½ cup white sugar, 1 large egg, 1 tsp vanilla extract
Dries + Wets: Stir flour mix into sweet potato mix, then fold in chocolate chips.
1 ½ cups chocolate chips or chunks
Bake: Preheat oven to 350°F (175°C). Scoop dough onto a greased or parchment paper-lined baking sheet. Bake for 10 to 12 minutes, or until slightly crisp on the outside (do not over bake! They may look soft in the center - that’s perfect!)
Cool: Let cool on the pan for 20 minutes before transferring to a container. For best results, gently squish each cookie with a spatula while they're still warm.
Store leftover cookies in an airtight container in the fridge for up to 7 days.