sweet potato chocolate chip cookies
Adapted from the Joy the Baker Cookbook
1 medium sweet potato, scrubbed clean
1 cup all-purpose flour
1 cup white whole wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon ground cloves
1 cup packed brown sugar
2 large eggs
1/2 cup vegetable or canola oil
2 teaspoons vanilla extract
1 cup or 6 ounces semisweet chocolate chips
Preheat the oven to 400 degrees F. Pierce the sweet potato with a fork 2 or 3 times time. Place on a baking sheet lined with foil or parchment. Bake about 40 minutes, or until you can easily slide a knife all the way through the thickest part of the potato. Remove from the oven and let cool until you can handle it without burning your fingers. Then remove the skin and thoroughly mash the flesh. You should have about 1 cup of mashed sweet potato.
Reduce the oven temperature to 350 degrees F. Line two baking sheets with parchment paper.
Add dry ingredients (flour through cloves) to a large bowl and whisk to combine. Set aside.
In a medium bowl, whisk together sugar and eggs until thick and pale. Then whisk in oil and vanilla extract until combined. Using a spatula, fold in the sweet potato until evenly distributed.
Add the sweet potato mixture to the flour, and fold together with a spatula until you can't see any flour. Fold in the chocolate chips.
Drop dough by the heaping tablespoonful onto the prepared baking sheet two inches apart. Bake for 10 to 12 minutes until the cookies are puffed and a pick inserted into the center of a cookie comes out clean. Remove from the oven and allow to cool on the pan for 10 minutes. Transfer to a wire rack to cool completely.
Store cookies airtight at room temperature for up to 4 days. Keep wax or parchment paper between layers of cookies to prevent them from sticking.
Eat for breakfast.