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–+ servings

Sweet Potato Cookies

5 from 1 review
These sweet potato cookies are soft, chewy, chocolatey, vegan-friendly and feel like fall in a bite. They use a few baking hacks and unconventional ingredients to create the absolute best sweet potato cookie on the internet.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 10 cookies

Equipment

Ingredients

  • 6 ounce sweet potato, raw with peel on
  • 1 cup & 2 tablespoons (150g) all-purpose flour
  • 3 tablespoons (24g) cornstarch
  • 1 & 1/4 teaspoon baking powder
  • 1/2 teaspoon Diamond Crystal kosher salt, 1/4 teaspoon if using Morton’s
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cream of tartar, optional but highly recommended!
  • 1/2 cup (113g) butter, or plant-based butter
  • 1/4 cup (40g) light brown sugar
  • 1/2 cup (110g) white sugar
  • 1 cup (120g) dark chocolate, chopped

Instructions 

  1. Poke holes in the sweet potato using a fork. Add it to a bowl with 1 tbsp of water and microwave for 3 minutes. Flip in the bowl and microwave for another 2 minutes or until it is fully soft. Peel the sweet potato and let it cool to room temperature.
  2. While the sweet potato is cooling, whisk together 150 grams of flour, 24 grams of cornstarch, 1 & 1/4 teaspoon baking powder, 1/2 teaspoon kosher salt, 1/2 teaspoon cinnamon and 1/4 teaspoon cream of tartar in a medium bowl.
  3. In a stand mixer, cream together the 113 grams butter, 40 grams light brown sugar and 110 grams granulated sugar until the mix lightens in color and is fluffy. This will take about 3-4 minutes.
  4. Add the peeled and cooled sweet potato to the stand mixer. With the stand mixer on medium speed, mash and combine the potato with the creamed butter and sugar. Stop the mixer when the potato is fully combined with the mixture and the color is a light orange.
  5. Gradually add in the dry ingredients to the wet and stir to combine. This dough will be somewhat soft.
  6. Chop 120 grams of dark chocolate into small pieces, about the size of a lentil, and fold into the dough.
  7. Put the dough in the fridge to cool while you preheat the oven to 400°F.
  8. After 15-30 minutes, scoop the dough into 10 equal balls, about 75 grams each.
  9. Place the cookies on a parchment lined baking sheet and bake for 13-15 minutes.
  10. When the cookies are done, give the sheet pan a smack on the counter to help them flatten. Let them cool for 15 minutes before transferring off the baking sheet, then enjoy!
Serving: 1 cookieCalories: 296kcalCarbohydrates: 39gProtein: 2gFat: 15g