Ingredients
Equipment
Method
Instructions
- Prepare the Sweet Potato: If using a fresh sweet potato, pierce it several times with a fork. You can either microwave it for 5–7 minutes until soft or roast it in a 400°F (200°C) oven for 45–60 minutes. Once cool enough to handle, scoop out the flesh and mash it with a fork until it’s completely smooth. Measure out 1/2 cup.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed until the mixture is light, pale, and fluffy. This should take about 2 minutes.
- Add Wet Ingredients: Add the egg, vanilla extract, and the 1/2 cup of sweet potato puree to the butter mixture. Mix on low speed until everything is just combined. Scrape down the sides of the bowl as needed.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, cinnamon, nutmeg, ginger, baking soda, and salt.
- Mix the Dough: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until no streaks of flour remain. Be careful not to overmix the dough.
- Bake the Cookies: Scoop rounded tablespoons of dough onto parchment-lined baking sheets, leaving about 2 inches between each cookie. Bake in a preheated 350°F (175°C) oven for 10–12 minutes, or until the edges are lightly golden and the centers look soft and slightly puffed.
- Cool: Let the cookies sit on the baking pan for 5 minutes to set up before transferring them to a wire rack to cool completely.
Notes
For best results, use a thick, dense sweet potato puree; roasting is preferred over boiling to concentrate flavor and reduce moisture. Ensure butter is properly softened and the egg is at room temperature. If the dough is too soft, chill for 30 minutes before baking to prevent spreading. Variations include adding chopped pecans or white chocolate chips, or finishing with a cream cheese frosting or maple glaze.