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I had three small (and oddly shaped) sweet potatoes at the bottom of my produce bin. I started to make Sweet Potato Muffins but then I rationalized the following: the muffins won't be nearly as good without buttermilk and I don't have any buttermilk, so I think I should make chocolate chip cookies. Yea. That makes sense.
These cookies are light and cake-y: what you would expect when cutting the amount of butter in a typical cookie recipe in half. They are slightly orange in color but not overly. The oats are to help convince myself these cookies have some redeeming nutritional value...sweet potatoes AND oats, right?
Sweet Potato Chocolate Chip Cookies
What you'll need:
1 cup cooked sweet potato, mashed
1/2 cup butter or margarine
3/4 cup packed brown sugar
3/4 cup granulated sugar
2 eggs
2 tsp vanilla
1 cup rolled oats
2 1/4 cups flour
1 tsp salt
1 tsp baking soda
1 1/2 cups chocolate chips
What you'll do:
Peel, chop, and cook sweet potato until tender. Drain and add to large bowl with butter or margarine, (no need to soften as the hot sweet potatoes will take care of that). Add sugars, vanilla, and eggs and beat with mixer until well blended. Stir in 1 cup of rolled oats and allow to set a few minutes so oats can soften. In smaller bowl, stir salt and baking powder into flour. Add flour mixture to large bowl and mix in by hand. Fold in chocolate chips and chill for at least 1 hour. Scoop dough by rounded tablespoons onto parchment lined pan and bake at 350 for 11-13 minutes. Do not over bake.
Nutritional Info: Makes about 52 cookies. Serving size: 2 cookies 191 calories, 3 g pro, 30 g carbs, 7.5 g fat compared to typical cookie recipe with double the butter and no sweet potato: 216 calories, 3 g pro, 29 g carbs and 11 g fat.