Description

These Sweet Potato Snickerdoodles are a delightful twist on the classic cookie, with the added sweetness and earthiness of mashed sweet potato. Soft, cinnamon-sugar coated, and perfect for fall, these cookies are sure to become a new favorite.

Ingredients

Dough:

1/2 cup unsalted butter (softened)
1/2 cup light brown sugar (packed)
1/4 cup granulated sugar
1/2 cup mashed cooked sweet potato (cooled)
1 large egg yolk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon

For Rolling:

1/4 cup granulated sugar mixed with 1 teaspoon ground cinnamon

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream butter and sugars: In a large bowl, cream together the butter, brown sugar, and granulated sugar until fluffy.
Add sweet potato and egg: Mix in the mashed sweet potato, egg yolk, and vanilla until smooth.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, and cinnamon.
Blend wet and dry mixtures: Gradually add the dry ingredients to the wet mixture and stir until a soft dough forms.
Chill the dough: Chill the dough for 30 minutes if it feels too sticky.
Roll the dough: Roll tablespoon-sized amounts of dough into balls, then roll each ball in the cinnamon-sugar mixture.
Bake: Place on the prepared baking sheet and bake for 10–12 minutes, or until the edges are set and the centers look slightly soft.
Cool: Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

For extra fall flavor, add a pinch of nutmeg or ground ginger.
Make sure your sweet potato is mashed smooth and not watery.
Cookies will stay soft for several days when stored in an airtight container.